Oh, you know those nights when you just crave something warm, cozy, and bursting with flavor? That’s exactly why I’m so obsessed with this Taco Rice Soup. It’s like a hug in a bowl, and honestly, it’s become my go-to when I need a seriously satisfying meal without a ton of fuss. When I was little, coming inside from playing in the chilly autumn air, my mom would sometimes have a big pot of something like this simmering on the stove. The smell alone was enough to make my whole day better! This Taco Rice Soup brings all those happy memories back, but it’s so easy – seriously, you can whip it up on even the busiest weeknights. It’s hearty, it’s got that perfect taco kick, and it’s just pure comfort food at its finest.
Why You’ll Love This Taco Rice Soup
Honestly, this Taco Rice Soup is a total winner for SO many reasons. It’s ridiculous how easy it is to make – legit weeknight magic! Plus, the flavor? Oh my gosh, it’s got that awesome Tex-Mex vibe that just makes you feel good, you know? It’s perfect when you want something super comforting, but also quick enough that you’re not chained to the stove forever. We’re talking minimal fuss, maximum deliciousness. That’s what I call a win-win!
Gather Your Ingredients for Taco Rice Soup
Okay, let’s get down to business! To make this amazing Taco Rice Soup, you’re gonna want to gather all your goodies. It’s pretty straightforward, and the list isn’t too scary, I promise! You’ll need about a pound of ground beef – I usually go for 80/20 for the best flavor, but hey, whatever you’ve got is fine! Then, grab one large onion, and make sure it’s all chopped up nice and fine. Don’t forget about the garlic, too; two cloves, minced, will give you that fantastic aromatic base. For the liquid gold, we’re talking one can of diced tomatoes (don’t drain those!), one can of kidney beans, and one can of black beans – make sure to rinse and drain those beans, though! We also need a can of those diced tomatoes with green chilies, which add just the right amount of zing. And of course, plenty of beef broth, about four cups, and one cup of pre-cooked white rice. The magic spices are chili powder, cumin, salt, and pepper. Oh, and don’t forget your favorite toppings! Shredded cheese, a dollop of sour cream, some fresh cilantro, maybe even some crushed tortilla chips – those are totally optional but SO worth it!
Step-by-Step Guide to Making Taco Rice Soup
Alright, buckle up, because making this Taco Rice Soup is honestly a breeze! It’s one of those recipes where you can pretty much just dump everything in and let it do its thing. I love that it feels like I’m doing something fancy, but really, it’s just super straightforward. You’ve got this!
Browning the Beef and Aromatics for Your Taco Rice Soup
First things first, grab your biggest pot – the one you love best! Toss in your pound of ground beef and get it browning over medium heat. Give it a good stir and break it up as it cooks. Once it’s all nicely browned, and let’s be real, that smell is already amazing, make sure to drain off any excess grease. Nobody wants a greasy soup! If you’re working with a lot of beef, remember not to overcrowd the pot, or it’ll steam instead of brown. Now, throw in your chopped onion and let it soften up for about 5 minutes. You want it tender, not crispy. Then, add your minced garlic and give it another minute until it smells super fragrant, making sure it doesn’t burn. For more great beef cooking tips check out my ground beef lettuce wraps recipe or my personal favorite garlic butter beef recipe!
Combining Ingredients for the Perfect Taco Rice Soup
Okay, this is where the magic really starts to happen and your kitchen will smell incredible. Now that your beef and onions are all cozy in the pot, it’s time to pile in the rest of the goodies. Add in those diced tomatoes (yes, the whole can, juice and all!), your rinsed and drained kidney beans and black beans, and the diced tomatoes with green chilies for that little kick. Pour in four cups of beef broth – this is what really brings it all together. Then, stir in your cooked white rice and all those yummy taco seasonings: the chili powder, cumin, salt, and pepper. Give it all a really good stir to make sure everything is mixed throughout the pot.
Simmering and Finishing Your Taco Rice Soup
Once everything is nicely combined, crank up the heat a bit to bring the whole pot to a boil. Yes, a good rolling boil! But don’t let it go crazy for too long – as soon as it boils, turn that heat way down to low. You want it to just gently simmer, like a happy little bubble bath. Let it bubble away for at least 20 minutes. This is the crucial part where all those fantastic flavors get to hang out and become best friends. Trust me, the longer it simmers, the better it tastes! After 20 minutes, give it a taste. Need a little more salt? A pinch more chili powder? Now’s the time to adjust it to YOUR perfect taste before serving.
Tips for the Best Taco Rice Soup
You know, it’s the little things that really make a dish sing, and this Taco Rice Soup is no exception! I’ve tinkered and tasted my way to what I think is the absolute best version, and I want to share those little secrets with you guys. It’s all about using good ingredients and knowing a couple of tricks to really make those flavors pop. It makes all the difference, trust me!
Ingredient Substitutions for Your Taco Rice Soup
Don’t have ground beef? No worries at all! You can totally swap it out for ground turkey or chicken if you want something a little leaner. Honestly, either works great and still gives you that delicious taco flavor. If you’re not a fan of kidney beans or black beans, feel free to switch them up! Pinto beans would be fantastic, or even some cannellini beans if that’s what you have on hand. Just make sure they’re drained and rinsed, no matter which kind you pick. These little swaps are perfect for when you just need to work with what’s in your pantry, and they still result in an amazing bowl of soup. For more protein-packed ideas, check out my ground beef protein bowl or this super easy taco rice bowl!
Making Your Taco Rice Soup Spicier
Okay, if you’re like me and love a good kick, you’ll want to amp up the heat! The easiest way is to just toss in a pinch of cayenne pepper or a finely diced jalapeño right along with the onions when you’re sautéing them. That little bit of extra spice just melts into the soup wonderfully. If you want to add heat right at the end, a dash of your favorite hot sauce is also a game-changer. Test it out and add as much as you dare!
Serving Suggestions for Taco Rice Soup
Alright, let’s talk about making this Taco Rice Soup meal even more spectacular! While it’s totally amazing on its own, sometimes a little something extra just makes it perfect, right? And of course, we HAVE to talk about those toppings again. A generous sprinkle of shredded cheese that melts all gooey, a dollop of cool sour cream to balance the spice, and some fresh cilantro for that pop of color and freshness? Absolutely essential for me! Maybe even some crushed tortilla chips for that delightful crunch! If you’re wanting to serve it alongside something, think about my sweet potato taco bowls for a fun twist, or even a slice of my amazing crustless taco pie. It’s all about building that flavor fiesta!
Storing and Reheating Your Taco Rice Soup
Okay, so you’ve made a big ol’ pot of this glorious Taco Rice Soup, and maybe you’ve got some leftovers – which is the BEST kind of problem to have! First off, let it cool down a bit on the counter before you even think about putting it away. Then, spoon those delicious leftovers into an airtight container. We’re talking glass or good quality plastic containers that seal tightly. You can keep this yummy soup in the fridge for about 3 days. Any longer and it just doesn’t taste quite as good, you know?
Frequently Asked Questions about Taco Rice Soup
Got questions about this amazing Taco Rice Soup? I’ve got you covered! It’s one of my favorite things to make because it’s so forgiving and delicious, but let’s dive into some things people often ask.
Can I make this Taco Rice Soup vegetarian?
Oh, absolutely! If you want to skip the meat, just swap the ground beef for more beans or even some extra veggies like corn or diced zucchini. To keep it hearty, I’d recommend adding an extra can of beans or some crumbled firm tofu that you’ve sautéed first. You’ll still get all those fantastic taco flavors without the meat. If you’re looking for other hearty veggie soups, you should totally check out my white bean soup or the comforting Lebanese lemon lentil soup!
How long does it take to cook the Taco Rice Soup?
Honestly, the active cooking time isn’t long at all! Browning the beef and veggies takes about 10-15 minutes, and then you just let it simmer for at least 20 minutes to let all those flavors meld together. So, you’re looking at maybe 30-45 minutes total from start to finish. Perfect for a weeknight dinner, right?
Can I freeze this Taco Rice Soup?
Yes, you can freeze it! Just make sure it’s completely cooled down first. Ladle it into freezer-safe containers or bags, leaving a little headspace because liquids expand when frozen. It should keep well in the freezer for about 2-3 months. When you’re ready to eat it, just thaw it in the fridge overnight and then reheat it gently on the stove or in the microwave.
What kind of rice is best for Taco Rice Soup?
I usually use plain white rice that I’ve cooked separately, but honestly, leftover rice works perfectly too! You could also use brown rice if that’s what you have, but just know it will add a slightly chewier texture and a bit more cooking time if you’re cooking it from scratch within the soup. The key is just having it pre-cooked.
Nutritional Information for Taco Rice Soup
Okay, so we’ve talked flavor, we’ve talked ease, but let’s chat quickly about what’s in this delicious bowl! This is just an estimate, of course, because every kitchen is a little different, but a typical serving of this Taco Rice Soup comes in around 350 calories. It’s packed with goodness – about 25 grams of protein to keep you full, and roughly 30 grams of carbs for energy. We’ve got about 15 grams of fat, which includes some healthy fats too, and around 800mg of sodium, so keep that in mind! It’s a really satisfying meal, whether you’re looking for a high-protein meal or just something genuinely nourishing, maybe even alongside some immune-boosting broth!
PrintTaco Rice Soup
A hearty and flavorful soup with ground beef, rice, beans, and taco seasonings.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 4 cups beef broth
- 1 cup cooked white rice
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: shredded cheese, sour cream, chopped cilantro, crushed tortilla chips
Instructions
- Brown the ground beef in a large pot over medium heat. Drain off any excess grease.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the diced tomatoes, kidney beans, black beans, diced tomatoes and green chilies, beef broth, cooked rice, chili powder, cumin, salt, and pepper.
- Bring the soup to a boil, then reduce heat and simmer for at least 20 minutes, or until flavors have melded.
- Serve hot, with your favorite toppings.
Notes
- For a spicier soup, add a pinch of cayenne pepper or a diced jalapeño with the onions.
- You can substitute ground turkey or chicken for the ground beef.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: taco soup, ground beef soup, rice soup, bean soup, easy soup, weeknight dinner
