Oh, soups! There’s just something so wonderfully comforting about a warm bowl of soup, especially when the weather turns a bit chilly or you just need a big hug in a bowl. And let me tell you, this Taco Rice Soup is a game-changer! It’s got all those amazing taco flavors we love, but in a hearty, soul-warming soup that comes together surprisingly fast. I remember the first time I made this – my family practically hovered over the stove! It’s become our go-to for a quick weeknight dinner, packed with flavor and totally satisfying.
Why You’ll Love This Taco Rice Soup
Seriously, why wouldn’t you want to make this soup? Here’s the lowdown:
- Super Speedy: We’re talking 45 minutes from start to finish. Perfect for those busy evenings!
- Flavor Explosion: All your favorite taco spices packed into a delicious broth. Yum!
- Easy Peasy: Honestly, it’s hard to mess this one up. Just toss everything in and let it do its thing.
- Crowd Favorite: Kids and adults alike gobble this up. It’s always a hit at our house!
Gather Your Ingredients for Taco Rice Soup
Alright, let’s get our pantry ready for some serious flavor town! For this amazing Taco Rice Soup, you’ll want to grab these goodies:
For the Soup:
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounce) diced tomatoes, undrained (don’t drain these little flavor bombs!)
- 1 can (15 ounce) kidney beans, rinsed and drained
- 1 can (15 ounce) corn, drained
- 4 cups beef broth
- 1 packet taco seasoning (the store-bought kind works just fine!)
- 1 cup cooked rice (use your favorite kind, leftover rice is perfect here!)
Optional Toppings (because who doesn’t love toppings?):
- Shredded cheese
- Sour cream
- Chopped cilantro
See? Nothing too crazy, just everyday stuff that comes together for an extraordinary soup!
Essential Equipment for Making Taco Rice Soup
To whip up this delicious Taco Rice Soup, you don’t need anything super fancy. Really, just a couple of trusty kitchen sidekicks will do the trick. You can find all sorts of great dinner ideas, just like this soup, over at keto-violet.com!
- Large pot or Dutch oven: This is where all the magic happens! You need something big enough to hold all the goodness and let it simmer away. I love my trusty Dutch oven for this.
- Skillet: Just a regular skillet works perfectly for browning that ground beef and sautéing your onions and garlic before they join the party in the pot.
Step-by-Step Guide to Your Perfect Taco Rice Soup
Okay, getting this amazing Taco Rice Soup on the table is super simple. Just follow these few easy steps and you’ll be enjoying a warm, delicious bowl in no time. Trust me, it’s easier than you think!
Sautéing Aromatics for Flavor
First things first, grab your big pot or Dutch oven and get it over medium heat. Toss in that pound of ground beef and just break it up with your spoon. You want to get it nicely browned – that’s where a ton of flavor starts! Once it looks good, carefully drain off any extra grease. Then, add your chopped onion and let it get nice and soft, maybe about 5 minutes. Stir in that minced garlic for just about a minute until it smells amazing – you don’t want to burn that garlic!
Combining and Simmering the Taco Rice Soup Base
Now for the fun part! Dump in the undrained diced tomatoes – they bring extra liquid and yummy tomato flavor. Add your rinsed kidney beans, the drained corn, and that lovely beef broth. Oh, and don’t forget the taco seasoning packet! Give it all a good stir to make sure everything is happy and combined. Bring the whole pot to a gentle simmer, then turn the heat down a bit so it’s just bubbling softly. Let it hang out and do its thing for at least 15-20 minutes. This is where all those flavors really get to know each other and become best friends!
Adding the Final Touch: Cooked Rice
Got some cooked rice ready? Awesome! Stir it into the soup right before you’re about to serve it. We only want to heat it through, not cook it down, so it stays nice and fluffy. If you want to check out some other great rice recipes, this one is fantastic!
Serving Your Delicious Taco Rice Soup
Ladle this hearty goodness into bowls. Now’s the time for those optional toppings! Pile on some shredded cheese, a dollop of cool sour cream, and a sprinkle of fresh cilantro if you’re feeling it. Customize it just the way you like it!
Tips for the Best Taco Rice Soup
You know, a little bit of attention to detail can really make this Taco Rice Soup sing! My absolute favorite tip is to REALLY brown that ground beef well – it builds such a fantastic depth of flavor, way better than just cooking it until it’s grey. And don’t be shy with the taco seasoning; taste it as it simmers and add a little more if you think it needs a boost. If you love beef recipes, you’ve GOT to check out this garlic butter beef recipe – it’s unreal! Also, make sure your corn and beans are well-drained so your soup isn’t too watery. A little patience during the simmer time makes all the difference!
Ingredient Notes and Substitutions for Taco Rice Soup
Let’s talk ingredients for this Taco Rice Soup! Sometimes you might be missing something or just want to switch things up, and that’s totally okay. The taco seasoning packet is a dream because it has all those authentic flavors, but if you’re feeling adventurous, you can totally make your own blend with chili powder, cumin, paprika, garlic powder, and onion powder. Just play around with it until it tastes right to you! If you don’t have kidney beans, black beans or pinto beans work just as well. For anyone looking for dairy-free options, I’ve heard great things from folks who follow these dairy-free recipes, and you could easily swap the cheese and sour cream for dairy-free alternatives. It’s all about making it YOUR perfect soup!
Frequently Asked Questions about Taco Rice Soup
Got questions about this amazing Taco Rice Soup? I’ve got you covered! Here are some common things folks ask:
Can I make this Taco Rice Soup vegetarian?
Oh, totally! You can easily make this a vegetarian or even vegan dish. Just skip the ground beef and use plant-based grounds or extra beans and corn. Delicious either way!
How long does Taco Rice Soup last in the refrigerator?
This soup keeps really well in the fridge! Store it in an airtight container, and it should be good for about 3-4 days. The rice might absorb a little more liquid as it sits, but a splash more broth when you reheat it usually does the trick!
Can I freeze this Taco Rice Soup?
Yes, you absolutely can freeze this Taco Rice Soup! It freezes beautifully for up to about 3 months. Just let it cool completely, pop it into freezer-safe containers, and thaw it in the fridge overnight before reheating.
Estimated Nutritional Information
Just a heads-up, the nutritional info for this Taco Rice Soup can vary a bit depending on exactly what you put in and how big your bowls are! But generally, you’re looking at roughly 350-400 calories, about 20-25g of protein, around 30-35g of carbs, and maybe 15-20g of fat per serving. It’s a pretty balanced and hearty meal! For more about what goes into my recipes and my philosophy, check out my about me page!
Share Your Taco Rice Soup Creation!
Okay, now it’s your turn! I absolutely adore hearing about your kitchen adventures. Did you make this Taco Rice Soup? What did you think? Did your family love it as much as mine? Please, please spill all the details in the comments below – I can’t wait to hear all about your successes, any fun twists you added, or even just how much you enjoyed that first warm spoonful. For more about my journey and how I share recipes, you can check out my about us page! Happy cooking!
Taco Rice Soup
Ingredients
Equipment
Method
- In a large pot or Dutch oven, brown the ground beef 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, corn, beef broth, and taco seasoning. Stir to combine.
- Bring the soup to a simmer, then reduce heat and cook for at least 15-20 minutes, allowing the flavors to meld.
- Stir in the cooked rice just before serving.
- Serve hot, garnished with your favorite toppings such as shredded cheese, sour cream, or cilantro.