There's something incredibly cozy and satisfying about a bowl of homemade soup that just warms you from the inside out. This Slow Cooker Taco Rice Soup Recipe is exactly that kind of meal—full of bold flavors, comforting textures, and easy to prepare. It's perfect for busy days when you want a hearty dish without spending hours in the kitchen.
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Why You'll Love This Recipe
This recipe holds a special place in my heart because it’s so simple yet delivers incredible taco-inspired flavors that everyone loves. Making it in the slow cooker means you get maximum flavor development and tender ingredients with minimal effort.
- Set-and-Forget Cooking: You can toss all the ingredients in the slow cooker in the morning and come back to a ready-to-eat meal.
- Rich, Layered Flavors: The combination of taco seasoning, fire-roasted tomatoes, and beans makes every spoonful exciting.
- Comforting and Filling: The addition of rice makes this soup heartier than your typical broth-based soup.
- Flexible and Family-Friendly: It’s easy to adapt this soup with your favorite toppings or dietary preferences.
Ingredients & Why They Work
The ingredients in this Slow Cooker Taco Rice Soup Recipe complement each other beautifully. Each component brings something unique, from the savory spiced beef to the creamy beans and tangy tomatoes. Shopping tip: grab fire-roasted tomatoes for a smoky depth and pre-cooked rice to speed things up.
- Lean Ground Beef: Provides smoky, savory richness — lean is best to avoid greasy broth.
- Taco Seasoning: Adds that familiar southwest spice kick; store-bought or homemade works well.
- Onion: Builds natural sweetness and depth; the base flavor that complements spices.
- Garlic: A must for that aromatic warmth you can’t skip in taco dishes.
- Fire Roasted Tomatoes: Their smoky flavor adds a subtle yet impactful complexity.
- Chili Beans: Brings hearty texture and a little extra warmth.
- Black Beans: Offers creaminess and protein, balancing the meat’s savory notes.
- Tomato Sauce: Thickens the broth slightly and deepens tomato flavor.
- Beef Broth: The flavorful foundation that ties everything together.
- Cooked Rice: Adds heartiness and soaks up the delicious broth.
- Kosher Salt & Black Pepper: Essential for seasoning to taste and bringing all flavors forward.
Make It Your Way
One of the best things about this Slow Cooker Taco Rice Soup Recipe is how adaptable it is. I usually tweak it to match my mood or what’s on hand, and you can, too!
- Variation: Sometimes I swap ground beef for ground turkey for a lighter version—same great flavor but a little leaner.
- Veggie Boost: Adding chopped bell peppers or corn in the slow cooker amps up the nutrition and adds great texture.
- Heat Level: If you like it spicier, sprinkle in a pinch of cayenne or chopped jalapeños before cooking, then adjust toppings based on heat tolerance.
- Rice Options: Use Spanish rice for a more vibrant flavor or brown rice if you prefer a nuttier, chewier bite.
Step-by-Step: How I Make Slow Cooker Taco Rice Soup Recipe
Step 1: Brown the Beef and Season It Well
Start by heating a skillet over medium-high and browning your lean ground beef. Break it up with a spatula as it cooks so you get nice crumbles. Season it with the taco seasoning while it’s still in the pan—this helps the spices bloom in the heat. Cook another 1-2 minutes until the beef is fully seasoned and fragrant. This step builds the flavor foundation of your soup, so don’t rush it!
Step 2: Layer All Ingredients in the Slow Cooker
Transfer the browned beef into your slow cooker, then add chopped onion, minced garlic, fire-roasted tomatoes, chili beans, black beans, tomato sauce, and beef broth. Give it a gentle stir to combine everything. I tend to leave the rice out here, adding it later to keep it from getting mushy.
Step 3: Cook Low and Slow
Cover your slow cooker and set it to low for 4-5 hours or high for 2-3 hours. This is where the flavors marry beautifully. I love using low and slow because it develops a richer flavor, but if you're pressed for time, the high setting won’t disappoint.
Step 4: Add Rice and Finish Seasoning
Once the cooking time is up, stir in the cooked rice. Season with kosher salt and freshly ground pepper to taste. Cover again and let it warm through for about 5 minutes. The rice soaks up the broth, making the soup perfectly filling without losing its bright, fresh character.
Top Tip
After making this Slow Cooker Taco Rice Soup Recipe many times, I’ve learned a few tricks to get the best results so you can avoid common pitfalls.
- Brown Beef Thoroughly: Browning well adds depth; don’t skip this even if you’re in a hurry.
- Don’t Add Rice Too Soon: Rice can get mushy if cooked in the slow cooker for hours, so add it right at the end for the best texture.
- Use Fire-Roasted Tomatoes: Their smoky flavor is a game changer and worth the small splurge.
- Adjust Salt After Cooking: The broth and canned ingredients vary in saltiness, so always taste at the end and adjust accordingly.
How to Serve Slow Cooker Taco Rice Soup Recipe
Garnishes
I love topping my bowl with shredded cheddar cheese, a dollop of sour cream, and freshly chopped cilantro. A squeeze of lime brightens everything up, and if you like a little crunch, add some crushed tortilla chips right before serving. These garnishes take the soup from great to unforgettable.
Side Dishes
This soup pairs beautifully with a simple green salad or some warm corn tortillas to scoop up the broth. I’ve also enjoyed it alongside roasted veggies or a side of guacamole for a complete meal that feels nourishing and filling.
Creative Ways to Present
For a fun twist at parties, I’ve served this soup in sturdy mini bread bowls—kids loved it! You can also arrange the toppings buffet-style so everyone can customize their own bowls, which makes for a relaxed, interactive meal experience.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge and use them within 3-4 days. The soup thickens as it chills, so I typically add a splash of broth or water when reheating to thin it back out to soup consistency.
Freezing
This Slow Cooker Taco Rice Soup Recipe freezes well—just leave out the rice if you plan to freeze it. Then add freshly cooked rice when you reheat. This keeps the texture on point and avoids sogginess.
Reheating
I reheat leftovers gently on the stove over medium-low heat, stirring occasionally. If the soup is too thick after sitting, adding a bit of beef broth or water helps loosen it without watering down the flavor.
Frequently Asked Questions:
Absolutely! Swap the ground beef for extra beans, lentils, or a plant-based meat substitute. Just use vegetable broth instead of beef broth, and add an extra punch of seasoning to keep the flavor vibrant.
The key is to add cooked rice only at the very end of the cooking process—after the slow cooker has done its magic. Stir it in and let it warm for just about 5 minutes to avoid overcooking the rice.
Yes, you can! Use the sauté function to brown the beef with taco seasonings, then add the rest of the ingredients and cook on manual high pressure for about 15 minutes. Add the cooked rice after releasing the pressure and warming it through.
Classic toppings like shredded cheddar, sour cream, cilantro, diced avocado, and lime wedges enhance the flavors wonderfully. For some crunch, try crushed tortilla chips or sliced jalapeños.
Final Thoughts
Honestly, this Slow Cooker Taco Rice Soup Recipe quickly became a go-to in my kitchen because it’s just so easy and full of vibrant, comforting flavors. If you want a fuss-free, crowd-pleasing meal that feels homemade and cozy, give this one a try. It’s like a warm hug in a bowl, and I think you’ll enjoy making—and eating—it as much as I do!
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Slow Cooker Taco Rice Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Slow Cooker Taco Rice Soup is a hearty and flavorful dish combining seasoned ground beef, fire roasted tomatoes, beans, and rice for a comforting meal perfect for any day. The taco seasoning adds a zesty kick while the slow cooking process melds the flavors beautifully.
Ingredients
Main Ingredients
- 1 lb lean ground beef
- 2 tablespoons taco seasoning (or 1 1 oz packet)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 (14 oz each) cans fire roasted tomatoes
- 1 (15 oz) can chili beans
- 1 (15 oz) can black beans, drained and rinsed
- 1 (8 oz) can tomato sauce
- 3 cups beef broth
- 1 cup cooked white or Spanish rice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Brown the Beef: In a skillet over medium-high heat, brown the ground beef, breaking it apart as it cooks until no longer pink. Season with taco seasoning and cook for 1-2 minutes to blend the flavors.
- Transfer to Slow Cooker: Transfer the seasoned beef to a slow cooker. Add chopped onion, minced garlic, fire roasted tomatoes, chili beans, black beans, tomato sauce, and beef broth. Stir to combine all ingredients well.
- Slow Cook the Soup: Cover and cook on low for 5 hours or on high for 3 hours to allow the flavors to meld and ingredients to soften perfectly.
- Add Rice and Season: When the cooking time is up, stir in the cooked rice. Season the soup to taste with kosher salt and freshly ground black pepper.
- Warm Through and Serve: Cover the slow cooker and let the soup warm through with the rice for about 5 minutes. Then ladle into bowls and top with your favorite toppings before serving.
Notes
- Use cooked rice to prevent it from becoming mushy during the slow cooking process.
- You can substitute ground turkey or chicken for beef for a leaner option.
- Adjust spice level by adding extra taco seasoning or a pinch of cayenne pepper.
- Try toppings like shredded cheese, sour cream, chopped cilantro, or sliced avocado for extra flavor.
- For a gluten-free version, verify that the taco seasoning and broth are gluten-free.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 10 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 22 g
- Cholesterol: 55 mg
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