Slow Cooker Taco Rice Soup

There’s something wonderfully comforting about letting a slow cooker do the work for you—especially on those busy weeks when you still want something hearty and homemade. This taco-inspired rice soup has all the zesty flavors we love, simmered low and slow until everything melds into a rich, satisfying bowl. It’s the kind of simple, family-friendly recipe I reach for when I want warmth without fuss.

Ingredients:

• 1 lb lean ground beef
• 2 tablespoons taco seasoning (or one 1-oz packet)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 cans (14 oz each) fire-roasted tomatoes
• 1 can (15 oz) chili beans, undrained
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (8 oz) tomato sauce
• 3 cups beef broth
• 1 cup cooked white or Spanish-style rice
• Kosher salt and freshly ground black pepper, to taste

Instructions:

1. Warm a large skillet over medium-high heat and brown the ground beef, breaking it into crumbles as it cooks. Sprinkle in the taco seasoning and let it sauté for another minute or two so the flavors can bloom.
2. Transfer the seasoned beef to your slow cooker. Add the onion, garlic, fire-roasted tomatoes, chili beans, black beans, tomato sauce, and beef broth. Give everything a gentle stir.
3. Cover and cook on low for 4–5 hours or high for 2–3 hours, until the soup is fragrant and the vegetables are tender.
4. When the cooking time is up, stir in the cooked rice. Taste and season with salt and pepper as needed.
5. Cover once more and let the soup rest for about 5 minutes so the rice can warm through. Ladle into bowls and finish with your favorite toppings—shredded cheese, a dollop of sour cream, fresh cilantro, or a squeeze of lime.