Crockpot Taco Rice Soup Recipe
This Crockpot Taco Rice Soup Recipe is one of my favorite slow cooker meals. It is warm, filling and full of cozy flavor. I love making it on busy days.
Ingredients
- 1 pound ground beef or ground turkey
- 1 cup uncooked white rice
- 1 can black beans drained
- 1 can corn drained
- 1 can diced tomatoes
- 1 small onion chopped
- 1 packet taco seasoning
- 4 cups chicken broth
- 1 cup tomato sauce
- Salt to taste
- Black pepper to taste
Instructions
Brown the Meat
- Heat a skillet over medium heat. Add ground meat and chopped onion. Cook until meat turns brown. Break it apart as it cooks. Drain extra grease before moving forward.
Add Meat to Crockpot
- Transfer cooked meat and onion into the crockpot. Spread it evenly at the bottom. This helps flavors mix well while cooking.
Add Beans and Corn
- Add black beans and corn to the crockpot. Make sure they are drained. Stir gently so everything combines evenly.
Add Tomatoes and Sauce
- Pour diced tomatoes and tomato sauce into the pot. These add richness and body to the soup. Stir slowly to mix.
Add Rice and Seasoning
- Add uncooked rice and taco seasoning. Sprinkle evenly across the soup. Stir well so rice does not clump.
Pour in Broth
- Add chicken broth to the crockpot. Stir gently. Make sure all ingredients are covered with liquid.
Slow Cook the Soup
- Cover the crockpot with a lid. Cook on low for six hours. The rice will soften and absorb flavor.
Taste and Adjust
- Before serving, taste the soup. Add salt and pepper if needed. Stir once more before serving.
Notes
- Use brown rice, but increase cooking time slightly.
- Add bell peppers for more color and crunch.
- Use vegetable broth for a lighter taste.
- Swap beef with ground chicken if desired.
- Add shredded cheese before serving for richness.