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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

  • Add the browned ground beef, taco seasoning, garlic salt, salt, pepper, onion, corn, black beans, kidney beans, crushed tomatoes, and beef broth to a slow cooker.
  • Cover and cook on low for 4–5 hours or on high for 2–2½ hours.
  • Just before serving, stir in the cooked rice. Cover and cook for 2–4 minutes, until the rice is warmed through.
  • 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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