You know, there are just some nights when only a big, warm bowl of soup will do, right? And if you’re anything like me, you want something that’s packed with flavor but doesn’t take all day to make. That’s where my absolute favorite Taco Rice Soup comes in! Seriously, this soup is a weeknight dinner superhero. It’s got all those yummy taco flavors we love, with hearty ground beef, tender rice, and beans, all swimming in a savory broth. The first time I made it, I was shocked at how quickly it came together – it’s become my go-to when I need comfort food, fast!
Why You’ll Love This Taco Rice Soup
This Taco Rice Soup is an absolute dream, and honestly, it’s become a staple in my own kitchen for so many reasons!
- It’s ridiculously easy to whip up. Seriously, you can have a piping hot bowl of this deliciousness on the table in no time, making it perfect for those busy weeknights when you’re short on time but still craving something hearty and flavorful.
- You get all those incredible taco flavors you love in a comforting soup! The blend of spices, the savory beef, and everything else just comes together so perfectly.
- It’s wonderfully filling. The ground beef, rice, and beans really pack a punch, so you won’t be reaching for snacks just an hour later. It’s proper comfort food that satisfies.
- The versatility is a huge plus! Don’t love kidney beans? Swap ’em for pinto. Want a bit more heat? Toss in some diced jalapeños. It’s totally adaptable to what you have on hand or your personal taste.
- And the best part? It’s a one-pot wonder! Less washing up means more time to enjoy your meal and relax.
Gather Your Ingredients for Taco Rice Soup
Alright, let’s get everything ready to make this amazing Taco Rice Soup! It’s pretty straightforward, which is why I love it so much. You’ll need:
- A pound of good ol’ ground beef.
- One onion, all chopped up.
- Two cloves of garlic, minced nice and fine.
- One packet of taco seasoning – the store-bought kind is perfect here!
- Four cups of beef broth – this is the flavor base.
- A 15-ounce can of diced tomatoes, and don’t drain ’em! Those juices add so much flavor.
- One 15-ounce can of kidney beans, drained and rinsed.
- And another 15-ounce can of black beans, also drained and rinsed.
- One cup of white rice that’s already cooked.
- And for the toppings, you’ll want some shredded cheddar cheese, a dollop of sour cream, and fresh cilantro if you like it. It’s like turning everyday ingredients into something so special, kind of like how I transform ground beef and zucchini into a fantastic skillet dinner! You can see what I mean.
Ingredient Notes and Substitutions for Taco Rice Soup
Okay, so a couple of quick notes on these ingredients! When it says “diced tomatoes, undrained,” that means you pour the whole can into the pot – those tomato liquids are packed with yummy flavor and help build our broth. If you’re not a fan of kidney beans, no worries at all! Black beans are totally fine, or even a can of pinto beans works like a charm. And if ground beef isn’t your jam, swapping it out for ground turkey or chicken is super easy and still tastes fantastic. I’ve even made it with some chopped mushrooms once when I ran out of meat, and it was surprisingly good!
Step-by-Step Guide to Making Taco Rice Soup
Alright, let’s get this delicious Taco Rice Soup simmering! It’s really quite simple:
- First, grab a big pot or Dutch oven and get your ground beef browning over medium heat. You want to cook it until it’s all nicely browned and there’s no pink left. Once it’s cooked, just drain off any extra fat.
- Next, toss in that chopped onion and let it soften up. This usually takes about 5 minutes. You want it to get nice and tender.
- Now, stir in your minced garlic and let it cook for just about another minute. Oh, the smell! It’ll get so fragrant.
- Time for the taco seasoning! Sprinkle the whole packet over the beef and onion mixture and give it a good stir so everything gets coated.
- Pour in your beef broth and those yummy undrained diced tomatoes. Bring the whole thing to a nice, gentle simmer.
- Now, add in both of your rinsed and drained beans – the kidney beans and black beans.
- Stir in that cooked white rice. Let it all simmer together for about 10 minutes, just to make sure everything’s heated through and the flavors have muddled together beautifully.
- Finally, ladle this amazing soup into bowls. Top it off with that shredded cheddar cheese, a spoonful of sour cream, and a bit of fresh cilantro if you’ve got it. It’s like magic, kinda like how I turn simple ground beef into a fantastic protein bowl.See how easy it is!
Tips for Perfect Taco Rice Soup
To make sure your Taco Rice Soup is the absolute best, here are a few little tricks I always use. First off, don’t rush the browning of the beef; that carmelization adds so much depth! When you add the rice, just a gentle simmer is all you need to heat it through – overcooking it can make it mushy. And taste as you go! Taco seasoning can vary, so a quick taste before serving lets you adjust salt or add a pinch of cayenne if you like it spicier. It’s all about making it your own, much like making garlic butter beef exactly how you dream it!
Making Taco Rice Soup Ahead and Freezing
This soup is actually fantastic for making ahead! Once it’s cooled down, just pop it into an airtight container and into the fridge. It’ll keep well for about 3-4 days. When you’re ready to eat it again, just reheat it gently on the stove or in the microwave. If you want to freeze it, that works too! Let it cool completely, then put it in freezer-safe containers or bags. It should be good in the freezer for up to 3 months. Just make sure to thaw it overnight in the fridge before reheating.
Equipment Needed for Taco Rice Soup
To whip up this cozy Taco Rice Soup, you won’t need anything too fancy, which is music to my ears after a long day! You’ll definitely want a good-sized pot or a Dutch oven – something that can hold all those yummy ingredients. A sturdy wooden spoon is perfect for stirring everything together, and when it’s time to serve, a ladle will be your best friend. That’s really it!
Serving Suggestions for Taco Rice Soup
This Taco Rice Soup is already a complete meal in a bowl, but if you’re anything like me, you love to amp it up a little, right? Serving it with some nice, crusty bread for dipping is always a winner – it’s perfect for soaking up every last bit of that delicious broth! Or, you could go the crunchy route with some tortilla chips; they add a fun texture! A simple side salad with a zesty dressing is great too if you want something fresh. And don’t forget those yummy garnishes I talked about – a little extra cheese, a dollop of sour cream, or some fresh cilantro makes a huge difference! For those who love a bit of extra flair, try serving it alongside some fantastic air fryer tacos for a full fiesta!
Storage and Reheating Your Taco Rice Soup
This Taco Rice Soup is seriously forgiving, which is a blessing on busy nights! Once it’s cooled down a bit, just scoop any leftovers into an airtight container. You can pop that right into the fridge, and it’ll taste great for about 3 to 4 days. If you want to freeze it for even longer, let it cool down completely first, then transfer it to freezer-safe bags or containers. It should be good in the freezer for up to 3 months. Just remember to thaw it in the fridge overnight before you plan to reheat it!
Frequently Asked Questions about Taco Rice Soup
Got questions about this amazing Taco Rice Soup? I totally get it! Here are a few things people often ask:
Can I make this Taco Rice Soup vegetarian or even vegan?
Oh, absolutely! To make this vegetarian, just skip the ground beef and maybe add some extra beans or even some corn for more texture. If you want to go fully vegan, use a plant-based ground ‘meat’ alternative or just stick with the veggies and beans. For the broth, a good vegetable broth works like a charm! It’s similar to how I make a fantastic white bean soup without needing any meat.
How do I adjust the spice level for my Taco Rice Soup?
That’s easy peasy! For a spicier soup, I love adding a pinch of cayenne pepper or a finely diced jalapeño right along with the onions. You can also add a dash of hot sauce at the end, or serve it with a side dollop of spicy sour cream. If you prefer it milder, just use a little less taco seasoning or make sure you get a mild taco seasoning packet. It’s all about finding what tickles your tastebuds!
Can I use different kinds of beans in this soup?
You sure can! While I love the mix of kidney and black beans, feel free to swap them out. Pinto beans are fantastic here, and even cannellini beans would work! Just make sure you drain and rinse whatever beans you choose. It’s all about getting that hearty texture we’re going for in this delicious ground beef soup!
Nutritional Information for Taco Rice Soup
Just a little heads-up, the nutritional info for this Taco Rice Soup is an estimate because, you know, home cooking can vary a bit! We’re looking at roughly 450 calories per serving, with about 25 grams of protein and 35 grams of carbs. It’s packed with goodness, much like my own high-protein beef pasta. Remember, your final numbers might change based on the specific brands you use and how much cheese or sour cream you pile on top!
Share Your Taco Rice Soup Creations!
I just love hearing about your cooking adventures! If you make this Taco Rice Soup, please, please let me know how it turned out for you! Drop a comment below, or even better, share a picture on social media and tag me. Your creations give me so much joy and inspiration. You can even read a bit more about my own kitchen journey here!
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Taco Rice Soup
- Total Time: 45 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and flavorful soup with ground beef, rice, beans, and taco seasoning.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 4 cups beef broth
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup cooked white rice
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
Instructions
- Brown ground beef in a large pot over medium heat. Drain excess fat.
- Add chopped onion and cook until softened, about 5 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Add taco seasoning and stir to coat the beef mixture.
- Pour in beef broth and diced tomatoes. Bring to a simmer.
- Stir in kidney beans and black beans.
- Add cooked rice and simmer for 10 minutes, or until heated through.
- Ladle soup into bowls. Top with shredded cheddar cheese, sour cream, and chopped cilantro.
Notes
- For a spicier soup, add a pinch of cayenne pepper or a diced jalapeño with the onions.
- You can substitute ground turkey or chicken for ground beef.
- Serve with tortilla chips or cornbread for a complete meal.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg
Keywords: taco soup, rice soup, ground beef soup, easy soup, weeknight dinner