Name: Slow Cooker Taco Rice Soup Recipe
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: Mexican
Ingredients: 1 lb lean ground beef; 2 tablespoons taco seasoning (or 1 1 oz packet); 1 small onion, chopped; 2 cloves garlic, minced; 2 (14 oz each) cans fire roasted tomatoes; 1 (15 oz) can chili beans; 1 (15 oz) can black beans, drained and rinsed; 1 (8 oz) can tomato sauce; 3 cups beef broth; 1 cup cooked white or Spanish rice; Kosher salt, to taste; Freshly ground black pepper, to taste

There’s something so comforting about a bowl of soup that feels like a warm hug. This Slow Cooker Taco Rice Soup Recipe combines all those cozy, spicy vibes with the convenience of a slow cooker, making it a perfect dish to set and forget on a busy day.

The image shows a close-up of a ladle holding a thick stew-like dish filled with three visible layers: a brown ground meat layer with small texture bits, a white rice layer with short grains, and a mix of dark red kidney beans and bright red tomato chunks, all mixed in a rich, reddish-brown sauce. The stew is inside a dark slow cooker, with bits of the same stew visible in the background. The colors are warm and natural, with a soft shine from the sauce. The ladle handle is slightly worn and rests above the slow cooker. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Taco Rice Soup Recipe
Top Tip
How to Serve Slow Cooker Taco Rice Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Taco Rice Soup Recipe

Why You'll Love This Recipe

This Slow Cooker Taco Rice Soup Recipe quickly stole a place in my regular dinner rotation because it’s such a hands-off crowd-pleaser. It’s hearty enough to fill you up but also packed with flavors that keep you coming back for more.

Simple One-Pot Meal: You just brown the beef, dump everything else into the slow cooker, and let it do all the magic.
Balanced Flavors: The smoky fire roasted tomatoes combined with taco seasoning give it a great depth without needing extra fuss.
Nutrient-Rich: Beans and rice add fiber and protein, making it a well-rounded, filling meal.
Customizable Comfort: Easily add or swap ingredients to match your pantry or taste preferences.

A white bowl filled with three main layers: the bottom layer has a thick red-brown soup base mixed with beans, ground meat, and diced onions; the middle layer shows white rice grains scattered throughout the soup; the top layer includes melted yellow cheese and a small dollop of white sour cream at the center. A spoon lifts a mix of the soup, rice, ground meat, beans, and tomato chunks above the bowl. The bowl sits on a white marbled surface, and a colorful cloth with yellow and red stripes is softly blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Slow Cooker Taco Rice Soup Recipe come together to create a harmony of spicy, smoky, and hearty notes. Each plays a role to ensure the soup isn’t just tasty but satisfying and balanced.

Flat lay of a mound of fresh lean ground beef, a small white ceramic bowl of vibrant red taco seasoning powder, a whole small yellow onion unpeeled, two whole garlic bulbs with papery skin intact, a simple white ceramic bowl filled with glossy fire roasted diced tomatoes, another white bowl containing dark reddish chili beans soaking in liquid, a white bowl with black beans glistening after rinsing, a small white bowl of smooth bright red tomato sauce, a larger white ceramic bowl holding rich brown beef broth, a neat mound of fluffy cooked white rice, and two small white bowls with coarse kosher salt crystals and freshly cracked black peppercorns, all arranged symmetrically and naturally placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Lean Ground Beef: Browning the beef builds rich, meaty flavor—going lean keeps it from being greasy.
Taco Seasoning: A blend of spices that instantly brings that classic taco vibe without extra effort.
Onion: Adds a subtle sweetness and aromatic base.
Garlic: Gives a punch of sharp flavor that complements the other spices.
Fire Roasted Tomatoes: These add a smoky depth and vibrant texture that canned regular tomatoes just can’t match.
Chili Beans & Black Beans: Double the beans means double the fiber, protein, and that comforting, creamy bean texture.
Tomato Sauce: Helps thicken the soup and round out tomato richness.
Beef Broth: Adds savory liquid base that’s more flavorful than plain water.
Cooked White or Spanish Rice: Mixed in at the end to soak up those delicious broth flavors and help make the soup extra filling.
Kosher Salt & Black Pepper: Simple seasonings to bring all ingredients into balance.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this Slow Cooker Taco Rice Soup Recipe — it’s such a flexible base. You can easily make it spicier, swap beef for turkey, or add different beans. It’s all about making it suit your cravings or what’s on hand.

Variation: I sometimes swap out ground beef for ground turkey to lighten it up, and honestly, it works beautifully with the taco seasoning carrying all the flavor.
Vegetarian Version: Try replacing meat with extra beans or lentils, and add a bit of smoked paprika to boost that smoky depth.
Extra Heat: Add diced jalapeños or a splash of hot sauce before slow cooking if you love a spicy kick.
Rice Substitute: For a lower-carb twist, use cauliflower rice added at the end instead of traditional rice.

Step-by-Step: How I Make Slow Cooker Taco Rice Soup Recipe

Step 1: Brown the Beef With Seasoning

I start by heating a skillet over medium-high and browning the lean ground beef. Breaking it up so it cooks evenly and turning it once or twice helps prevent any dry patches. Once it’s mostly browned, I sprinkle on the taco seasoning and stir it in so the beef really soaks up the flavors. Cook for one to two more minutes to activate those spices—it’s a small but game-changing step.

Step 2: Combine Ingredients in the Slow Cooker

Next, I transfer the seasoned beef to my slow cooker and add the chopped onion, minced garlic, fire roasted tomatoes, chili beans, rinsed black beans, tomato sauce, and beef broth. Give everything a good stir to combine so every spoonful has a bit of each ingredient.

Step 3: Set It and Let It Cook

Cover the slow cooker and choose your temperature. I usually cook on low for 4 to 5 hours because it builds better flavor and lets all those ingredients mingle properly. But if you’re short on time, 2 to 3 hours on high works too—it just won’t have quite the same depth.

Step 4: Stir in Rice and Finish

When the timer goes off, I stir in the cooked rice and season with salt and pepper. Then I cover again for about 5 minutes to let the rice warm through without overcooking it. This little pause adds that perfect final touch before serving.

Top Tip

Over the years, I’ve learned a few tricks to make this Slow Cooker Taco Rice Soup Recipe even more foolproof and flavorful. These tips save you time and avoid those common soup-making slip-ups.

Browning Beef Properly: Don’t skip browning — it develops deep, meaty flavor that makes the whole soup taste richer.
Be Mindful of Beans: Rinsing canned beans is key to reduce sodium and fizziness without losing creaminess.
Adding Rice Late: Stir cooked rice in just at the end to avoid mushy soup; it should stay tender but distinct.
Slow Cooker Settings: Use low and slow if possible, but don’t worry if you need to speed things up — high works in a pinch!

How to Serve Slow Cooker Taco Rice Soup Recipe

Garnishes

I always top my bowls with a handful of shredded cheddar or pepper jack cheese, a dollop of sour cream, some sliced avocado, and a sprinkle of fresh cilantro or green onions. A squeeze of lime juice on top brightens everything up and makes the flavors pop.

Side Dishes

This soup pairs beautifully with crispy tortilla chips or warm corn tortillas. For a fuller meal, throw together a quick Mexican-style street corn salad or a simple green salad dressed with lime vinaigrette.

Creative Ways to Present

One time, I served this Slow Cooker Taco Rice Soup Recipe in hollowed-out mini bell peppers for a colorful twist at a casual get-together. Spoon the soup inside and add a topping of cheese and fresh herbs—your guests loved the fun presentation!

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in the fridge for up to 4 days if stored in an airtight container. I usually divide it into individual portions to reheat easily for lunch or a quick dinner the next day.

Freezing

This soup freezes beautifully, but I recommend freezing it without rice and adding freshly cooked rice when reheating. That way, your rice doesn’t get mushy after thawing.

Reheating

Reheat gently on the stove over medium-low heat, adding a splash of broth or water if it’s too thick. Stir in cooked rice at the end and heat just until warmed through to keep textures just right.

Frequently Asked Questions:

Can I use other meats besides ground beef in this Slow Cooker Taco Rice Soup Recipe?

Absolutely! Ground turkey or chicken make great lean substitutes and absorb the taco seasoning nicely. For a plant-based version, try using extra beans or lentils instead of meat.

When should I add the rice to the soup?

It’s best to add cooked rice near the end of cooking—after the slow cooker is done—to keep it from turning mushy. Stir it in and let it warm through for about 5 minutes before serving.

Can I make this Slow Cooker Taco Rice Soup Recipe spicier?

Definitely! You can add diced jalapeños, chili powder, or a few dashes of your favorite hot sauce before cooking to increase the heat level. Just adjust to suit your spice tolerance.

How do I store and reheat leftovers?

Store leftovers in airtight containers in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a little broth or water if it’s too thick. Add cooked rice fresh when reheating if you froze the soup without rice.

Final Thoughts

This Slow Cooker Taco Rice Soup Recipe feels like a little celebration of everyday comfort food. It’s one of those dishes I love sharing with friends because it’s easy, satisfying, and full of flavors that bring people together. Give it a try—I promise it’ll become a go-to in your kitchen, especially on nights when you want something warm and fuss-free.