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A close-up of a bowl of Taco Rice Soup, featuring ground beef, rice, corn, and kidney beans.

Taco Rice Soup

A quick and easy taco rice soup recipe. This soup is perfect for a weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Mexican-inspired
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
  • Spoon

Method
 

  1. In a large pot, brown the ground beef over medium heat. Drain off any excess grease.
  2. Add the chopped onion and minced garlic to the pot. Cook until the onion is softened, about 5 minutes.
  3. Stir in the diced tomatoes, kidney beans, corn, beef broth, and taco seasoning. Bring the soup to a boil.
  4. Reduce the heat and simmer for 10 minutes, allowing the flavors to meld.
  5. Stir in the cooked rice and heat through, about 2-3 minutes.
  6. Serve hot, garnished with your favorite toppings.

Notes

You can use any type of cooked rice you have on hand. For a spicier soup, add a pinch of cayenne pepper or a diced jalapeño with the onions.