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–+ servings

Slow Cooker Taco Rice Soup

Ground beef, taco-seasoned tomatoes, beans, broth, and cooked rice make a hearty slow cooker soup finished with customizable toppings.
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Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Rest Time 5 minutes
Total Time 4 hours 45 minutes
Course Main Course, Soup
Cuisine American, Tex-Mex
Servings 8 servings
Calories 331 kcal

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.

Nutrition

Serving: 1servingsCalories: 331kcalCarbohydrates: 35.9gProtein: 17.6gFat: 11.8gSaturated Fat: 4.3gTrans Fat: 0.5gCholesterol: 45mgSodium: 725mgFiber: 6.6gSugar: 5.6g