Slow Cooker Taco Rice Soup

Hearty, flavorful, and packed with Tex-Mex goodness — this slow cooker taco rice soup combines seasoned ground beef, tender rice, beans, tomatoes, and bold taco spices in a rich, comforting broth. Every spoonful is loaded with savory flavor, making it the perfect easy weeknight dinner, meal prep favorite, or cozy family meal.

INGREDIENTS
• 1 pound ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 packet taco seasoning
• 1 can diced tomatoes (14.5 ounces)
• 1 can Rotel tomatoes with green chilies (10 ounces)
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 6 cups beef broth
• 1 cup uncooked long-grain rice
• 1 teaspoon cumin
• 0.5 teaspoon black pepper
• 0.5 teaspoon salt
• 0.25 teaspoon chili powder (optional)

Optional Toppings
• Shredded cheddar cheese
• Sour cream
• Sliced avocado
• Chopped cilantro
• Crushed tortilla chips
• Lime wedges

STEPS

1. Brown the beef: In a large skillet over medium heat cook the ground beef and diced onion until the beef is browned and the onion is softened. Drain excess grease if necessary. Add the garlic and cook for 30 seconds until fragrant.
2. Transfer to the slow cooker: Add the cooked beef mixture to the slow cooker along with the taco seasoning, diced tomatoes, Rotel tomatoes, black beans, corn, beef broth, cumin, black pepper, salt, and chili powder if using.
3. Mix thoroughly: Stir everything together until the seasonings are evenly distributed throughout the broth.
4. Slow cook: Cover and cook on LOW for 5–6 hours or HIGH for 2.5–3 hours to allow the flavors to fully develop.
5. Add the rice: During the final 30–40 minutes of cooking stir in the uncooked rice. Cover and continue cooking until the rice is tender.
6. Check consistency: Stir well and add additional broth if a thinner soup is desired. The rice will naturally absorb some of the liquid as it cooks.
7. Taste and adjust: Sample the soup and adjust the seasoning with additional salt, pepper, or taco seasoning if needed.
8. Serve warm: Ladle into bowls and top with shredded cheese, sour cream, avocado, cilantro, tortilla chips, or a squeeze of fresh lime juice.

NOTES
Tips: Adding the rice near the end of cooking prevents it from becoming overly soft or absorbing too much broth. Ground turkey or chicken can be substituted for a lighter version while still providing excellent flavor. Rotel tomatoes add mild heat and extra Tex-Mex character, but regular diced tomatoes work if preferred. For a thicker soup, allow it to sit for a few minutes after cooking as the rice continues to absorb liquid. This soup is excellent for meal prep because the flavors become even richer overnight. If storing leftovers, you may need to add extra broth when reheating since the rice continues absorbing liquid. Store covered in the refrigerator for up to 4 days or freeze for up to 2 months. Serve with warm cornbread, tortilla chips, or a simple side salad for a complete and satisfying meal.