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Close-up of a bowl of Taco Rice Soup, filled with ground beef, rice, beans, corn, and vegetables.

Taco Rice Soup

A hearty and flavorful taco rice soup, perfect for a quick weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican-American
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 pound ground beef
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 can diced tomatoes 14.5 ounce, undrained
  • 1 can kidney beans 15 ounce, rinsed and drained
  • 1 can corn 15 ounce, drained
  • 4 cups beef broth
  • 1 packet taco seasoning
  • 1 cup cooked rice
Optional Toppings
  • shredded cheese
  • sour cream
  • chopped cilantro

Equipment

  • Large pot or Dutch oven
  • Skillet

Method
 

  1. In a large pot or Dutch oven, brown the ground beef over medium heat. Drain off any excess grease.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Stir in the minced garlic and cook for 1 minute more until fragrant.
  4. Add the diced tomatoes, kidney beans, corn, beef broth, and taco seasoning. Stir to combine.
  5. Bring the soup to a simmer, then reduce heat and cook for at least 15-20 minutes, allowing the flavors to meld.
  6. Stir in the cooked rice just before serving.
  7. Serve hot, garnished with your favorite toppings such as shredded cheese, sour cream, or cilantro.

Notes

You can adjust the amount of taco seasoning to your preference. For a spicier soup, add a pinch of cayenne pepper or some diced jalapeños.