Creamy Taco Soup with Rice and Beans
This comforting one-pot wonder brings together the bold, savory flavors of taco night into a rich and velvety soup. Featuring lean ground beef, tender beans, corn, and fluffy long-grain rice simmered in a spiced broth, it is finished with a touch of cream for a luxurious mouthfeel. It is the perfect weeknight meal that is both filling, family-friendly, and incredibly easy to prepare.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Halal
Ingredients
1 tbsp extra virgin olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 lb ground beef (85% lean)
1 packet taco seasoning (low-sodium recommended)
4 cups chicken broth
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can pinto beans, rinsed and drained
1 (15 oz) can corn kernels, drained
1 (10 oz) can diced tomatoes with green chilies
1 cup long-grain white rice
1/2 cup heavy cream
Instructions
Heat the olive oil in a large pot over medium heat.
Add the onion and sauté until translucent, then add the garlic and cook for another minute.
Add the ground beef and cook until browned, breaking it apart with a spoon; drain any excess fat.
Stir in the taco seasoning until the beef is well coated.
Pour in the chicken broth, diced tomatoes, beans, and corn, then bring to a gentle boil.
Stir in the long-grain rice, reduce heat to low, and cover the pot.
Simmer for 15-20 minutes or until the rice is tender.
Remove from heat and stir in the heavy cream until smooth.
Serve warm, optionally garnished with fresh cilantro or shredded cheese.
Notes
Use low-sodium taco seasoning to better control the salt content. For a spicier soup, add a pinch of cayenne pepper or extra diced green chilies. Store leftovers in an airtight container in the refrigerator for up to 3 days; the rice may absorb more liquid, so add a splash of broth when reheating.