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5 from 15 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 mins
Cook Time4 hrs
Total Time4 hrs 5 mins
Course: Main
Cuisine: American, Mexican
Keyword: crock pot taco rice soup recipe
Servings: 6
Calories: 432kcal
Author: Eating on a Dime

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 all the ingredients except for the rice in a crock pot.
  • Cover and cook on low for 4-5 hours or high for 2-2.5 hours.
  • Right before serving stir the rice in the crock pot. Cover and allow the rice to warm up (2-4 minutes).
  • Serve with your favorite toppings and enjoy!

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