introduction
Crock Pot Taco Rice Soup is a delicious and comforting dish that combines all your favorite taco flavors into a warm, hearty soup. It’s simple to prepare with a slow cooker, making it a perfect meal for busy days or family gatherings. This soup is not only satisfying but also packed with nutrients, making it an excellent choice for any day of the week.
why make this recipe
Making Crock Pot Taco Rice Soup is a great choice for several reasons. First, it is incredibly easy to prepare—just toss in the ingredients and let the slow cooker do the work. Second, it is a versatile recipe that allows you to adjust ingredients based on what you have at home. Finally, it makes a large batch, so you can enjoy leftovers or share with friends and family.
how to make Crock Pot Taco Rice Soup
Ingredients:
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 packet taco seasoning
- 4 cups vegetable broth
- 1 cup cooked chicken or ground beef (optional)
- 1 cup shredded cheese (for topping)
- Sour cream (for topping)
- Chopped green onions (for topping)
Directions:
- In a slow cooker, combine the cooked rice, black beans, corn, diced tomatoes, taco seasoning, and vegetable broth. If you are using cooked chicken or ground beef, add it to the slow cooker as well.
- Stir well to combine all the ingredients, then cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- Serve hot, topped with shredded cheese, sour cream, and chopped green onions if desired.
how to serve Crock Pot Taco Rice Soup
Crock Pot Taco Rice Soup is best served hot. Ladle the soup into bowls and offer toppings like shredded cheese, a dollop of sour cream, and chopped green onions on the side. This way, everyone can customize their bowl to their liking!
how to store Crock Pot Taco Rice Soup
To store leftovers, let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing the soup in freezer-safe containers. It will last for about 2-3 months in the freezer. When ready to eat, thaw in the refrigerator overnight and reheat on the stove or in the microwave.
tips to make Crock Pot Taco Rice Soup
- For added flavor, consider sautéing onions or garlic before adding them to the slow cooker.
- You can mix up the beans by using kidney beans or pinto beans instead of black beans.
- If you like a little heat, add some diced jalapeños or a sprinkle of cayenne pepper.
variation
This recipe is flexible! You can make it vegetarian by omitting the meat and adding more veggies, like bell peppers or zucchini. Another variation is to use different types of protein, such as ground turkey or shredded tofu for a plant-based option.
FAQs
Can I use brown rice instead of white rice?
Yes, you can use brown rice. Just keep in mind that it may take a little longer to cook, so adjust the cooking time accordingly.
Is this soup gluten-free?
Yes, as long as you use a gluten-free taco seasoning, this soup can be gluten-free!
Can I make this soup in advance?
Absolutely! You can prepare the ingredients and assemble everything in the slow cooker the night before. Just keep it in the fridge and cook it the next day.
Crock Pot Taco Rice Soup
- Total Time: 375 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian (optional)
Description
A delicious and comforting Taco Rice Soup made effortlessly in a slow cooker, perfect for busy days.
Ingredients
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 packet taco seasoning
- 4 cups vegetable broth
- 1 cup cooked chicken or ground beef (optional)
- 1 cup shredded cheese (for topping)
- Sour cream (for topping)
- Chopped green onions (for topping)
Instructions
- Combine the cooked rice, black beans, corn, diced tomatoes, taco seasoning, and vegetable broth in a slow cooker. If using, add the cooked chicken or ground beef.
- Stir well to combine all the ingredients, then cover and cook on low for 360 minutes or on high for 240 minutes.
- Serve hot, topped with shredded cheese, sour cream, and chopped green onions if desired.
Notes
For added flavor, sauté onions or garlic before adding to the slow cooker. You can also mix up the beans or add diced jalapeños for some heat.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg
Keywords: soup, taco, rice, slow cooker, comfort food
