Crockpot Taco Rice Soup is a cozy and hearty meal packed with flavors that remind me of a fun taco night, but in a big, warm bowl. It’s loaded with Mexican spices, tender ground meat, rice, beans, and a nice mix of fresh-tasting tomatoes and corn. The slow cooker makes it easy and lets all those tasty ingredients blend together into something really comforting.
I love making this soup because it’s one of those recipes where you can just toss everything into the crockpot and forget about it until dinner time. When I’m busy or just want something simple but satisfying, this soup feels like a little homemade hug. Plus, the rice soaks up the broth beautifully, making every spoonful filling and flavorful, which always makes everyone at the table happy.
My favorite way to serve this soup is with a sprinkle of shredded cheese and a dollop of sour cream on top, maybe with some crunchy tortilla chips on the side. It’s such a fun twist on tacos, especially when the weather’s cooler and you want something warm and easy to enjoy. This soup is straightforward, delicious, and always a hit with family and friends around the dinner table.
Key Ingredients & Substitutions
Ground Meat: I usually go for ground beef, but ground turkey or chicken are great leaner options. If you’re vegetarian, you can swap in plant-based crumbles or extra beans for protein.
Rice: Long grain white rice works well because it holds texture after cooking. Brown rice can be used but may need extra cooking time or pre-cooking.
Taco Seasoning: Using a store-bought packet keeps it easy, but homemade taco seasoning is a nice touch if you want to control salt and spice levels. You can always adjust the cumin and chili powder to your taste.
Beans & Corn: Canned black beans and corn are convenient and add great texture. Fresh or frozen corn also work well; just drain canned beans well to avoid extra liquid.
How Can You Get the Rice Just Right in the Slow Cooker?
Rice can get mushy if overcooked in slow cookers, so timing is key. Here’s what I do:
- Rinse the rice well before adding to remove extra starch.
- Add the rice with enough broth (about 4 cups for 1 cup rice) so it cooks fully but doesn’t dry out.
- Cook on low for 5-6 hours or on high for 2-3 hours. Check the rice toward the end to avoid overcooking.
- If you find the rice is done before the rest of the soup, you can add it later during the last hour of cooking instead of the beginning.
This helps keep the rice tender and distinct, blending nicely with all the flavorful ingredients without turning mushy.
Equipment You’ll Need
- Crockpot or slow cooker – perfect for hands-off cooking and lets flavors blend slowly.
- Large skillet – to brown the ground meat and soften onions before adding to the crockpot.
- Cutting board and knife – for chopping the onion and mincing garlic easily.
- Measuring cups and spoons – to get the rice, broth, and spices just right.
- Wooden spoon or heatproof spatula – for stirring ingredients without scratching your pans or crockpot.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken to lighten up the dish without losing the taco flavor.
- Add diced bell peppers or jalapeños for extra crunch and a bit of heat.
- Use cooked quinoa instead of rice for a nutty texture and added protein.
- Stir in a handful of fresh chopped cilantro or a squeeze of lime juice at the end to brighten the flavors.
How to Make Crockpot Taco Rice Soup
Ingredients You’ll Need:
- 1 lb ground beef or turkey
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- 1 cup long grain white rice, rinsed
- 4 cups beef broth (or chicken broth)
- 1 (1 oz) packet taco seasoning
- 1 tsp ground cumin
- ½ tsp chili powder (optional for extra heat)
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheddar cheese, chopped fresh cilantro or parsley
How Much Time Will You Need?
This soup takes about 15 minutes to prepare and brown the meat, then 5-6 hours on low (or 2-3 hours on high) to cook in the crockpot. Perfect for a set-it-and-forget-it meal that’s ready when you are!
Step-by-Step Instructions:
1. Brown the Meat and Veggies:
Start by heating a skillet on medium. Cook the ground beef or turkey with the finely chopped onion and minced garlic. Stir and break up the meat until browned and the onion is soft. Drain off any extra fat to keep the soup light.
2. Combine Soup Ingredients in Crockpot:
Transfer the cooked meat mixture to your crockpot. Add the diced tomatoes (with juices), drained black beans, corn, rinsed rice, broth, taco seasoning, cumin, chili powder, salt, and pepper. Stir everything together gently to mix well.
3. Cook the Soup:
Cover the crockpot and cook on low for 5-6 hours, or on high for 2-3 hours. The rice should be tender and all the flavors will come together beautifully. Before serving, taste and add more salt or pepper if needed.
4. Serve and Enjoy:
Ladle the warm soup into bowls. Top with a spoonful of sour cream, a sprinkle of shredded cheddar cheese, and some chopped fresh cilantro or parsley if you like. This soup is filling, flavorful, and perfect for chilly nights!
Can I Use Frozen Meat Instead of Fresh?
Yes, you can use frozen ground beef or turkey, but be sure to fully thaw it in the fridge overnight before cooking. This helps it brown evenly and ensures food safety.
Can I Prepare This Soup Ahead of Time?
Absolutely! You can brown the meat and chop the veggies the day before, then refrigerate. When ready, simply add everything to the crockpot and cook as directed for a stress-free meal.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Substitute the Rice for Another Grain?
Yes! Quinoa or even cooked barley can work as alternatives, but adjust cooking times accordingly. If using pre-cooked grains, add them near the end of cooking to avoid overcooking.
