I have made many a taco soup in my day, but for some reason, I never thought to round that soup out with rice. And, how silly! I mean, rice is one of the best parts of Mexican food, after all. This Slow Cooker Taco Rice Soup comes together easily in the crock pot and makes for a hearty but economical meal that makes excellent leftovers. (And freezes well too!)

What Ingredients Do You Need for Slow Cooker Taco Rice Soup?

It’s a pretty simple list, supported by a lot of things you might already have in your pantry. You’ll need:

• Ground beef.
• Taco seasoning.
• Onion and garlic.
• A can of fire roasted tomatoes.
• A can each of chili beans and black beans.
• A can of tomato sauce.
• Beef broth.
• Cooked white or Spanish rice.

As for that rice, one of those microwavable packets is the perfect option here!

How Do You Make Slow Cooker Taco Rice Soup?

You do need to use your stovetop, but not for too long. Just grab a skillet and brown up that ground beef and get the taco seasoning on it. See, you want the flavor of nicely browned beef and that just doesn’t happen in the slow cooker. But don’t worry, everything else happens in the crockpot.

Add that beef to the slow cooker, along with the onion, garlic, and all those cans of beans and tomatoes. (The broth too!)

You can cook this on high or low, whatever works best for your dinner timing that day. Either way, you want to save the rice for the end, as rice has a tendency to absorb a lot of liquid. (If it cooks all day you’re going to end up with something more like congee.)

So, when you’re just about ready to eat, stir that cooked rice in and just give it a chance to warm through. That should only take five minutes or so.

Then all you need to do is gather your favorite taco toppings and dig in to a warm and comforting bowl of this soup. Enjoy!

See more of our favorite taco soups below:

Creamy Taco Soup
30-Minute Taco Soup
8-Can Chicken Taco Soup