Are you looking for a wholesome, comforting meal that the whole family will love? Look no further than this Slow Cooker Taco Rice Soup. Combining the bold flavors of taco seasoning with tender rice and hearty beans, this dish delivers all the delights of traditional taco night in a warm, nourishing bowl of soup.
Ingredients
Scale:
1 lb ground beef (or substitute with turkey or a vegetarian option)
1 cup uncooked long-grain white rice
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) kidney beans, rinsed and drained
1 medium onion, diced
1 bell pepper, diced (any color)
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes (with juice)
1 can (8 oz) tomato sauce
2 cups vegetable or beef broth
2 tablespoons taco seasoning (store-bought or homemade)
1 teaspoon cumin
½ teaspoon chili powder (adjust based on heat preference)
Cilantro, chopped
Shredded cheese (cheddar or Mexican blend)
Avocado, diced
Fried tortilla strips or corn chips
Lime wedges, for serving
Instructions
Brown the Meat: In a skillet over medium heat, brown the ground beef until fully cooked, breaking it apart with a spoon. Drain excess fat and set it aside.
Prepare the Slow Cooker: In a slow cooker, combine the diced onion, bell pepper, minced garlic, black beans, kidney beans, diced tomatoes, tomato sauce, and broth.
Add the Meat: Stir in the browned ground beef. Mix well to combine all the ingredients.
Season the Soup: Sprinkle in the taco seasoning, cumin, and chili powder. Stir until the spices are evenly distributed throughout the mixture.
Cook: Cover the slow cooker and set it on low heat for 6-8 hours or high heat for 3-4 hours. During the last 30 minutes of cooking, stir in the uncooked rice.
Check for Doneness: Ensure that the rice is cooked through and the soup has thickened slightly. If it appears too thick, you can add a bit more broth or water to reach your desired consistency.
Serve: Ladle the soup into bowls and garnish with your choice of cilantro, cheese, avocado, tortilla strips, and lime wedges.
