Go Back

Slow Cooker Taco Rice Soup

Print Recipe Pin Recipe
Prep Time 10 minutes
Course Main Course, Soup
Cuisine American, Tex-Mex

Ingredients
  

  • 1 lb lean ground beef
  • 2 tablespoons taco seasoning (or 1 packet, 1 oz)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 14 oz 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 and freshly ground black pepper, to taste

Instructions
 

  • In a large skillet over medium-high heat, cook the ground beef, breaking it apart as it browns. Add taco seasoning and let it cook for another 1–2 minutes.
  • Transfer the cooked beef to the slow cooker. Stir in chopped onion, minced garlic, fire roasted tomatoes, chili beans, black beans, tomato sauce, and beef broth.
  • Cover the slow cooker and cook on low for 4–5 hours or on high for 2–3 hours.
  • When cook time is complete, stir in the cooked rice. Season with salt and pepper to taste.
  • Cover again and let sit for about 5 minutes, just until the rice is warmed through. Serve with your favorite toppings.

Notes

Optional toppings include shredded cheese, sour cream, green onions, crushed tortilla chips, or avocado slices.
Love this recipe?Fllow us at @itsnotaboutnutritionrecipes for more