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Crockpot Taco Rice Soup

A close-up of a white bowl filled with hearty Crockpot Taco Rice Soup, featuring ground meat, rice, kidney beans, and corn in a savory broth.
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A simple, hearty soup made in the slow cooker combining taco seasoning and rice for an easy weeknight meal.

Ingredients

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  • 1 pound ground beef or turkey
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 4 cups chicken broth
  • 1 packet (1 ounce) taco seasoning mix
  • 1 cup uncooked long-grain white rice
  • 1 cup frozen corn

Instructions

  1. Brown the ground beef or turkey in a skillet over medium heat. Drain off any excess fat.
  2. Transfer the cooked meat to your slow cooker.
  3. Add the black beans, kidney beans, diced tomatoes and green chilies, diced tomatoes, cream of chicken soup, chicken broth, and taco seasoning to the slow cooker. Stir to combine.
  4. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
  5. About 30 minutes before serving, stir in the uncooked rice and frozen corn.
  6. Continue cooking on high until the rice is tender, about 30 minutes. Stir well before serving.

Notes

  • Serve with shredded cheddar cheese, sour cream, or crushed tortilla chips for topping.
  • For a vegetarian option, substitute the ground meat with an extra can of beans or 1 cup of cooked lentils.
  • If you prefer a thicker soup, add 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water during the last 30 minutes of cooking.

Nutrition

Find it online: https://tasteportfolio.com/crockpot-taco-rice-soup-recipe/