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.
- 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
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!
*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.
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