Crock Pot Taco Rice Soup
Crock Pot Taco Rice Soup is the ultimate weeknight comfort food, combining robust taco flavors with hearty ingredients for a satisfying meal. With minimal prep and effortless slow cooking, this dish fills your home with mouthwatering aromas that will have everyone gathering around the table. Perfect for game nights or cozy family dinners, this soup is not only delicious but also customizable to suit your dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
- 1 lb lean ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup diced bell peppers (mix of colors)
- 1 can (15 oz) black beans, rinsed
- 1 cup corn (frozen or canned)
- 15 oz tomato sauce
- 2 tbsp taco seasoning
- 1 cup long-grain white rice
- 4 cups low-sodium chicken broth
- Fresh cilantro for garnish (optional)
Instructions
- In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat and transfer to a slow cooker.
- Sauté onions and garlic in the skillet until translucent (about 3-4 minutes), then add to the slow cooker.
- Add diced bell peppers, black beans, corn, tomato sauce, taco seasoning, and rice to the slow cooker; mix well.
- Pour chicken broth over the mixture until submerged. Cook on low for 6-8 hours or high for 3-4 hours.
- Stir gently before serving and garnish with cilantro if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg
Keywords: For a vegetarian version, substitute ground beef with extra beans or lentils and use vegetable broth instead of chicken broth. Adjust spice levels by adding jalapeños or hot sauce based on your preference.