Crockpot Recipes

January 12, 2026

Crock Pot Taco Rice Soup: 7 Comforting Reasons to Love It

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Difficulty Easy

Recipe by

Mia

127 Views • 7 min read

Crock Pot Taco Rice Soup: 7 Comforting Reasons to Love It

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There’s just something so comforting about a warm bowl of soup, especially when the chill of winter sets in. My Crock Pot Taco Rice Soup has become a staple in my kitchen for those cozy evenings. Imagine coming home after a long day, and the smell of savory spices, beef, and melted cheese greets you at the door—it’s pure magic!

This soup is packed with hearty ingredients like rice and beans, creating a delightful blend of flavors that dances on your taste buds. I remember one particular evening, snuggled under a blanket, spooning this deliciousness while watching my favorite movie.

It felt like a warm hug in a bowl! Trust me, once you try this recipe, it’ll become your go-to comfort food too!

Ingredients List

Gathering the right ingredients is key to making this hearty and flavorful Crock Pot Taco Rice Soup. You’ll want to have everything measured and ready to go for a smooth cooking experience. Here’s what you’ll need:

1 lb ground beef: I love using lean ground beef for this recipe. It adds a rich flavor without being overly greasy.
1 can black beans, drained: These beans add protein and a lovely texture. Make sure to rinse them to get rid of any extra sodium.
1 can corn, drained: Sweet corn adds a nice pop of flavor and sweetness that balances the spices in the soup.
1 can diced tomatoes: I usually grab a can with green chilies for a bit of extra kick, but plain diced tomatoes work just fine too!
1 cup uncooked rice: I prefer long-grain white rice, but feel free to use brown rice if you want a nuttier flavor—just note that it may require a bit more cooking time!
4 cups beef broth: This is the heart of the soup! You can use homemade broth or store-bought, but I always go for low-sodium to control the saltiness.
1 packet taco seasoning: This is where all the magic happens! It’s packed with spices that give the soup its signature taco flavor. You can use homemade seasoning too if you’re feeling adventurous!
1 cup shredded cheese: I like to use a Mexican blend for that melty goodness, but sharp cheddar works wonderfully too.
Salt and pepper to taste: Always season to your liking! I like to add a pinch of salt to enhance all the flavors.

How to Prepare Crock Pot Taco Rice Soup

Making my Crock Pot Taco Rice Soup is a breeze, and I can’t wait to guide you through it step by step! Let’s get cooking!

Step 1: Brown the Ground Beef

Start by browning the ground beef in a skillet over medium heat. This step is essential because it enhances the flavor of the meat and gives the soup a delicious depth. Cook it until it’s nicely browned and crumbled, about 5-7 minutes. Once it’s done, drain any excess fat to keep your soup from being greasy. Trust me, this little effort makes a big difference!

Step 2: Combine Ingredients in the Crock Pot

Now it’s time to bring everything together! Transfer the browned beef to your crock pot and add the black beans, corn, diced tomatoes, uncooked rice, beef broth, and taco seasoning. Give it a good stir to combine all those fantastic flavors. Make sure the rice is fully submerged in the broth so it cooks evenly. Oh, the aroma already smells amazing!

Step 3: Cooking Time and Temperature

Cover your crock pot and set it to cook on low for 6-8 hours or on high for 3-4 hours. I usually go with low because it allows the flavors to meld together beautifully, creating a rich and hearty soup. Just let it simmer away while you go about your day!

Step 4: Add Cheese Before Serving

When the cooking time is up, it’s time for the big finish! Stir in the shredded cheese until it’s melted and gooey. This cheesy addition is what takes your soup to the next level, adding a creamy texture that complements all the other ingredients perfectly. I can already tell you’re going to love it!

Why You’ll Love This Recipe

Effortless Preparation: Just brown the beef, toss everything in the crock pot, and let it do the work!
Hearty and Filling: Packed with protein, rice, and beans, this soup will keep you satisfied for hours.
Family-Friendly: My kids adore this soup, and it’s a hit for both adults and little ones alike.
Perfect for Meal Prep: Make a big batch and enjoy leftovers throughout the week.
Customizable: Feel free to add your favorite veggies or adjust the spice level to suit your taste!
Great for a Crowd: This recipe easily feeds a group, making it perfect for gatherings or parties.

Tips for Success

To make sure your *Crock Pot Taco Rice Soup* turns out perfect every time, here are a few tips I swear by! First, don’t skip browning the ground beef—it really boosts the flavor. If you want to lighten things up, you can substitute half the beef with ground turkey or even a plant-based meat alternative. Also, feel free to mix in some chopped bell peppers or zucchini for extra veggies; they add great texture and nutrition!

And here’s a little secret: if you want a thicker soup, you can add an extra half cup of rice. Just remember to adjust the broth accordingly to keep it from getting too dry. Lastly, give it a taste before serving; a little extra salt or a squeeze of lime can brighten up all those delicious flavors. Trust me, you’ll be glad you did!

Storage & Reheating Instructions

Storing your *Crock Pot Taco Rice Soup* is super easy! Once it’s cooled down, transfer any leftovers to an airtight container and pop it in the refrigerator. It’ll keep well for up to 3 days, making it perfect for quick lunches or dinners later in the week. When you’re ready to enjoy it again, just reheat it on the stovetop over medium heat, stirring occasionally until it’s warmed through. You can also microwave it in individual servings—just make sure to cover it to avoid splatters! If you find it’s thickened too much, add a splash of broth to get it back to that delicious, soupy consistency.

Nutritional Information

Each serving of my *Crock Pot Taco Rice Soup* is packed with flavor and is surprisingly nutritious! Here’s a breakdown of the typical nutritional values per serving:

Calories: 350
Fat: 15g
Saturated Fat: 6g
Trans Fat: 0g
Cholesterol: 60mg
Sodium: 800mg
Carbohydrates: 40g
Fiber: 6g
Protein: 20g
Sugar: 4g

Keep in mind that these values are estimates and can vary based on the specific ingredients you use. It’s a hearty meal that keeps you fueled and satisfied!

FAQ Section

Can I use chicken instead of beef?

Absolutely! You can substitute the ground beef with shredded or diced chicken for a lighter option. Just cook the chicken thoroughly before adding it to the crock pot, or use pre-cooked rotisserie chicken to save time. It will still soak up all those delicious taco flavors!

Can I freeze the soup?

You bet! Freezing *Crock Pot Taco Rice Soup* is a great way to enjoy it later. Let the soup cool completely, then transfer it to airtight containers or freezer bags. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat on the stovetop or in the microwave, adding a bit of broth if it’s too thick.

What toppings can I add?

Toppings can really elevate your soup! I love adding a dollop of sour cream for creaminess, a sprinkle of fresh cilantro for freshness, and some sliced jalapeños if you’re feeling adventurous. Crushed tortilla chips add a nice crunch, while avocado slices or diced tomatoes brighten things up. The options are endless—get creative!