Try This Hearty Mexican Beef and Rice Soup Recipe Today

Steaming bowls of hearty mexican beef and rice soup warm the soul on chilly evenings.

This comforting classic combines tender beef chunks with fluffy rice in a rich, aromatic broth.

Fragrant spices dance through each spoonful, creating layers of robust flavor.

Regional ingredients blend seamlessly, delivering a taste of authentic Mexican cuisine.

You adore how simple ingredients transform into a deeply satisfying meal.

The soup’s vibrant colors and tantalizing aroma promise a delightful dining experience.

Serve this nourishing bowl and watch hungry faces light up with pure culinary joy.

What Makes Mexican Beef Rice Soup a Favorite

• Boost Weeknight Excitement: This hearty Mexican beef and rice soup transforms ordinary dinner into a flavor-packed adventure that keeps everyone asking for seconds.
• Foolproof Family Cooking: Designed for home cooks of all skill levels, the recipe requires minimal prep and delivers maximum taste with simple ingredients and straightforward steps.
• One-Pot Wonder Convenience: Streamline your cooking process by using a single pot that combines protein, grains, and vegetables, reducing cleanup time and kitchen chaos while providing a nutritionally balanced meal.
• Customizable Crowd-Pleaser: Easily adapt the recipe by swapping ingredients or adding toppings like jalapeños, avocado, or different cheeses to suit individual preferences and make every serving unique.

Ingredients for Beef and Rice Soup

• Ground Beef: Rich and hearty meat perfect for a comforting soup.

• Black Beans, Frozen Corn: Protein-packed and sweet additions to the soup.

• Onions, Garlic: Aromatic flavor base for the soup.
• Diced Tomatoes, Tomato Purée: Juicy and tangy base for building depth.

• Taco Seasoning: Zesty Mexican-inspired blend for quick flavor.
• Salt, Lime Juice: Enhancers for balancing the soup's taste.

• Uncooked Rice: Hearty grain that cooks directly in the soup.

• Fresh Cilantro: Bright and fresh herb for finishing touch.

• Shredded Cheese, Sour Cream: Creamy and rich garnishes.
• Tortilla Chips: Crunchy side for added texture.

• Beef Stock: Flavorful base for cooking and building soup's foundation.

Steps to Make Hearty Mexican Soup

Step 1: Sizzle Ground Beef

In a large Dutch oven or soup pot, cook ground beef over medium-high heat.

Break the beef into small crumbles while mixing with chopped onions and minced garlic.

Cook until the beef turns brown and onions become soft, which takes about 7-8 minutes.

Drain away any extra fat from the meat.

Step 2: Spice Things Up

Sprinkle taco seasoning over the beef and thoroughly mix to ensure every morsel gets coated with delicious flavor.

Step 3: Build the Soup Base

• Beef stock
• Frozen corn
• Black beans
• Diced tomatoes
• Tomato purée
• Lime juice
• Salt
• Uncooked rice

Stir everything together until well combined.

Step 4: Let the Soup Simmer

Bring the mixture to a rolling boil, then reduce heat to low.

Cover the pot and let it simmer for 20-25 minutes.

The soup is ready when rice becomes tender and fully cooked.

Step 5: Add Fresh Herbs

Stir in freshly chopped cilantro to boost the soup’s brightness and flavor profile.

Step 6: Serve with Flair

Ladle the soup into serving bowls.

• Shredded cheese
• Sour cream
• Lime wedge
• Extra cilantro
• Crispy tortilla chips

Dive into this hearty Mexican-inspired soup and enjoy!

Flavor Tips for Spiced Beef Soup

• Remove fat from ground beef to prevent a greasy soup and ensure a cleaner, healthier flavor profile.
• Swap white rice for brown rice or quinoa to boost nutritional value and add interesting texture to the soup.
• Adjust taco seasoning quantity or use mild version for kids, or add extra for heat-loving adults who enjoy bolder flavors.
• Include additional protein sources like shredded rotisserie chicken or black beans for more substantial meal and increased nutrition.
• Prepare soup in larger batches and store in airtight containers for easy weeknight dinners, as flavors develop beautifully when refrigerated overnight.

Keeping Mexican Soup Fresh for Later

• Store leftovers in an airtight container within 2 hours of cooking, keeping the soup fresh for 3-4 days in the refrigerator.
• Pour cooled soup into freezer-safe containers, leaving some space for expansion. Freeze up to 3 months for later enjoyment.
• Warm soup in a pot over medium heat, stirring occasionally. Add a splash of beef stock to restore moisture and prevent sticking.
• Transfer soup to a microwave-safe dish, cover loosely, and heat in 1-minute intervals, stirring between each to ensure even warming.

Best Pairings for Beef and Rice Soup

• Elevate Mexican Beef and Rice Soup Pairings
• Boost Fresh Margaritas: Craft a zesty lime margarita with tequila, triple sec, and fresh lime juice to complement the soup's tangy Mexican flavors and cut through the rich beef.
• Match Crispy Quesadillas: Prepare cheese quesadillas with pepper jack or cheddar, filled with sautéed bell peppers and onions as a perfect side dish that echoes the soup's southwestern profile.
• Serve Refreshing Slaw: Whip up a light Mexican-style coleslaw with red cabbage, jalapeños, cilantro, and lime dressing to provide a crunchy, cool contrast to the warm, hearty soup.
• Pour Cerveza Fresca: Select a light Mexican beer like Corona or Modelo Especial, which will refresh the palate and balance the soup's robust and spicy characteristics.

Bold Ways to Mix Up Mexican Soup

• Vegetarian Comfort: Replace ground beef with plant-based crumbles or black beans for a protein-packed meatless version that keeps the Mexican-inspired flavors.
• Gluten-Free Friendly: Swap regular taco seasoning for a certified gluten-free blend and ensure all ingredients are gluten-free. Use cauliflower rice instead of traditional rice for a lower-carb option.
• Spicy Southwest Kick: Increase heat by adding diced jalapeños, using hot taco seasoning, or stirring in a splash of chipotle sauce. Top with extra hot sauce for serious spice lovers.
• Instant Pot Express: Convert this stovetop recipe to an Instant Pot by using the sauté function for browning beef, then pressure cook for 10-12 minutes instead of simmering, cutting total cooking time in half.

FAQs

• Can I use ground turkey instead of beef?

Yes, ground turkey is an excellent lean protein alternative that works perfectly in this soup. Simply follow the same cooking instructions and you’ll get a similar delicious result.

• Is this soup spicy?

The soup has a mild flavor from the taco seasoning. If you want more heat, add extra chili powder or include diced jalapeños during cooking for a spicier version.

• Can I make this soup ahead of time?

Absolutely! You can prepare the soup and store it in the refrigerator for 3-4 days. The flavors will actually develop and become more robust overnight. Just reheat gently before serving.

• Do I need to rinse the black beans before adding?

It’s recommended to rinse canned black beans to reduce sodium content and remove any excess starch. This helps keep the soup’s flavor clean and prevents it from becoming too thick.

Mexican Beef And Rice Soup Recipe

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4.9 from 16 reviews

• Total Time: 50 minutes
• Yield: 6 1x

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Description

Hearty Mexican Beef and Rice Soup warms hearts with its rich, spicy flavors and comforting blend of tender beef and fluffy rice. Simmering with aromatic spices and fresh ingredients, this soup promises a delicious journey through classic Mexican cuisine that leaves you craving another spoonful.

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Ingredients

Scale 1x2x3x

Protein:

• 2 pounds ground beef
• 15.5 ounces (439 grams) black beans, rinsed and drained (1 can)

Vegetables and Seasonings:

• 1/3 cup chopped white onion
• 1 teaspoon minced garlic
• 2 cups frozen corn
• 14.5 ounces (411 grams) petite diced tomatoes, drained (1 can)
• 1 cup tomato puree
• 3 tablespoons taco seasoning
• 2 teaspoons salt (or to taste)
• 1 tablespoon fresh cilantro, snipped

Liquids and Grains:

• 2 quarts beef stock or beef broth
• 1 cup white or brown rice (uncooked)
• 2 teaspoons lime juice

Optional toppings: shredded cheese, sour cream, lime wedges, extra cilantro, and tortilla chips

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Instructions

1. Sizzle ground beef in a spacious Dutch oven over medium-high heat, simultaneously caramelizing onions and releasing garlic’s aromatic essence. Disintegrate meat into fine crumbles while ensuring thorough browning, approximately 7-8 minutes. Eliminate excess rendering.
2. Generously coat beef with robust taco seasoning, ensuring uniform distribution throughout the protein.
3. Cascade beef stock into the pot, introducing a medley of ingredients: frozen corn kernels, earthy black beans, vibrant diced tomatoes, concentrated tomato purée, zesty lime juice, and pristine uncooked rice. Integrate components with purposeful stirring.
4. Escalate temperature to achieve vigorous boiling, then immediately diminish heat to minimal setting. Seal pot with tight-fitting lid, allowing contents to gently simmer and transform for 20-25 minutes until rice achieves tender, fluffy perfection.
5. Conclude preparation by folding freshly chopped cilantro, infusing the soup with bright, herbaceous notes.
6. Artfully portion soup into serving vessels, embellishing with melted shredded cheese, luxurious sour cream dollop, tangy lime wedge, additional cilantro sprigs, and crisp tortilla chips for textural contrast.

Notes

• Swap ground beef with ground turkey or plant-based crumbles for a leaner, healthier alternative that still delivers robust flavor.
• Toast rice briefly before adding liquid to enhance its nutty taste and prevent clumping during cooking.
• Consider using low-sodium broth and taco seasoning to control salt intake, especially for those watching their sodium levels.
• Prep vegetables and measure ingredients beforehand to streamline the cooking process and ensure a smooth, stress-free meal preparation.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dinner, Lunch, Appetizer
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 450
• Sugar: 4 g
• Sodium: 900 mg
• Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 8 g
• Protein: 30 g
• Cholesterol: 80 mg