Slow Cooker Taco Rice Soup

Slow Cooker Taco Rice Soup

Ingredients

1 pound lean ground beef

2 tablespoons taco seasoning, or 1 packet, about 1 ounce

1 small onion, diced

2 garlic cloves, finely minced

2 cans fire-roasted tomatoes, 14 ounces each

1 can chili beans, 15 ounces

1 can black beans, 15 ounces, drained and rinsed

1 can tomato sauce, 8 ounces

3 cups beef broth

1 cup cooked white rice or Spanish rice

Kosher salt, to taste

Freshly ground black pepper, to taste

Instructions

In a skillet over medium-high heat, cook the ground beef until browned, breaking it into small pieces as it cooks. Once the beef is no longer pink, sprinkle in the taco seasoning and continue cooking for 1–2 minutes to deepen the flavor.

Transfer the seasoned beef to the slow cooker. Add the chopped onion, minced garlic, fire-roasted tomatoes, chili beans, black beans, tomato sauce, and beef broth. Stir everything together until well combined.

Cover the slow cooker and cook on low for 4–5 hours or on high for 2–3 hours, until the soup is hot and the flavors have blended.

Once the cooking time is finished, stir in the cooked rice. Season with kosher salt and freshly ground black pepper to taste.

Cover again and let the soup sit for about 5 minutes, or until the rice is heated through.

Ladle into bowls, add your favorite toppings, and serve warm.