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A bowl of crockpot taco rice soup with ground meat, beans, corn, rice, and tomato sauce, served with a spoon. A red and white checkered cloth is partially visible in the background.
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5 from 102 votes

Crock Pot Taco Rice Soup Recipe

Need a budget friendly soup? Try Crock Pot Taco Rice Soup Recipe made from leftovers. The slow cooker does all the work and dinner is ready fast. 
Prep Time5 minutes
Cook Time4 hours
Total Time4 hours 5 minutes
Course: Main
Cuisine: American, Mexican
Servings: 6
Author: Carrie Barnard
Cost: $10.89, $1.82 per Serving

Equipment

  • 1 Crock Pot

Ingredients

  • 1 lb ground beef browned
  • 2 Tbsp Taco Seasoning
  • 1 tsp garlic salt
  • 1 tsp salt
  • 1 tsp pepper
  • ½ onion diced
  • 1 cup corn (frozen or canned)
  • 1 can of black beans (15 oz can)
  • 1 can of kidney beans (15 oz can)
  • 1 can crushed tomatoes (15 oz can)
  • 3 cups beef broth
  • 2 cups Cooked rice

Instructions

  • Place 1 lb browned ground beef, 2 Tbsp taco seasoning, 1 tsp garlic salt, 1 tsp salt, 1 tsp pepper, ½ diced onion, 1 cup corn, 1 (15 oz) can black beans, 1 (15 oz) can kidney beans, 1 (15 oz) can crushed tomatoes, and 3 cups beef broth into a crock pot.
  • Cover and cook on low for 4–5 hours or high for 2–2.5 hours.
  • Right before serving, stir in 2 cups cooked rice. Cover and let it warm for 2–4 minutes.
  • Serve with your favorite toppings.

Video

Notes

*This soup recipe is a thicker soup.  If you prefer a thiner soup, I recommend adding 1 more cup of beef broth to this recipe. 
*Refrigerate the leftovers in an air tight container for up to 5-7 days. 

Nutrition

Calories: 432kcal | Carbohydrates: 48g | Protein: 25g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1517mg | Potassium: 1035mg | Fiber: 9g | Sugar: 8g | Vitamin A: 432IU | Vitamin C: 15mg | Calcium: 96mg | Iron: 6mg
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