Crock Pot Taco Rice Soup
A warm, hearty soup infused with taco flavors, perfect for family meals and easy to customize.
Ingredients
Soup Base Ingredients
- 1 cup uncooked rice (white, brown, or your choice)
- 2 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 packet taco seasoning (or homemade)
- 1 cup bell peppers, diced (red or green)
- 1 can (4 oz) diced green chilies (optional for heat)
Toppings
- 1 cup shredded cheese for serving
- Fresh avocado slices for garnishing
- Fresh cilantro for garnishing
Instructions
Preparation
- In your Crock Pot, combine the vegetable broth, diced tomatoes with their juices, rice, black beans, corn, diced peppers, and green chilies if using. Stir everything together.
- Sprinkle in the taco seasoning and stir until well mixed with the ingredients.
Cooking
- Cover and set your Crock Pot on low for about 4-6 hours or high for 2-3 hours.
Serving
- Once cooked, give it a good stir. Top each serving with shredded cheese and fresh avocado slices. Sprinkle with cilantro.
- Ladle the soup into bowls and serve it warm.
Notes
Feel free to add a variety of veggies like zucchini or spinach. For more protein, consider mixing in shredded chicken or cooked lentils. Adjust cooking times based on the rice type chosen.