Description
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.
Ingredients
Scale
- 1 lb ground beef, browned
- 2 Tbsp taco seasoning
- 1 tsp garlic salt
- 1 tsp salt
- 1 tsp pepper
- 1/2 onion, diced
- 1 cup corn (frozen or canned)
- 1 can black beans (15 oz)
- 1 can kidney beans (15 oz)
- 1 can crushed tomatoes (15 oz)
- 3 cups beef broth
- 2 cups cooked rice
Instructions
1. Place all the ingredients except for the rice in a crock pot.
2. Cover and cook on low for 4-5 hours or high for 2-2.5 hours.
3. Right before serving, stir the cooked rice into the crock pot.
4. Cover and allow the rice to warm through, about 2-4 minutes.
5. Serve hot with your favorite toppings and enjoy!
Notes
This soup is on the thicker side. For a thinner consistency, add 1 more cup of beef broth.
Store leftovers in an airtight container in the refrigerator for up to 5-7 days.
Great toppings include shredded cheese, sour cream, chopped cilantro, or tortilla chips.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 432
- Sugar: 8g
- Sodium: 1517mg
- Fat: 17g
- Saturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 25g
- Cholesterol: 54mg