Mexican Beef and Rice Soup Recipe

I absolutely love this Mexican Beef and Rice Soup Recipe because it s like a warm hug in a bowl-you get the comforting flavors of seasoned beef, hearty rice, and vibrant veggies all simmered together. It s perfect for those chilly evenings when you want something satisfying without a fuss. Plus, it comes together surprisingly quickly, making it a go-to for busy weeknights or casual gatherings.

What makes this Mexican Beef and Rice Soup Recipe stand out for me is how versatile it is-you can tweak it based on what you have in your pantry, and it always turns out flavorful. The combination of beef, beans, and rice means it s filling and nourishing, and my family goes crazy for this one every time. Trust me, once you try it, you ll want to keep it in your dinner rotation too.

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Ingredients You’ll Need

Every ingredient in this Mexican Beef and Rice Soup Recipe has its role-bringing layers of flavor and texture. I always recommend using fresh onions and garlic because they give you that authentic kick, while the beef stock and beans add depth.

• Ground beef: Choose lean to keep the soup hearty but not greasy; browning it well develops great flavor.
• White onions: Chopped finely for sweetness and texture without overpowering the soup.
• Minced garlic: Fresh garlic adds warmth-avoid jarred for best results.
• Taco seasoning: This brings the Mexican vibe to the soup; make sure it has a blend of chili powder, cumin, and oregano.
• Beef stock or broth: Use a quality stock for rich flavor-you can use low sodium to control the saltiness.
• Frozen corn: Adds subtle sweetness and a pop of color-no need to thaw before adding.
• Black beans (canned): Rinsed well to remove excess sodium and canned convenience.
• Petite diced tomatoes (canned): Their juiciness balances the beefiness with acidity.
• Tomato purée: Thickens and intensifies the tomato flavor for a comforting broth.
• Lime juice: The brightness of lime wakes up all the flavors-fresh juice is best.
• Salt: Essential for seasoning but adjust to taste, especially if your stock is salted.
• White or brown rice: Brown rice adds nuttiness but takes longer to cook; white rice is quicker and fluffier.
• Fresh cilantro: Chopped and stirred in last for a fresh, herbaceous finish.

Variations

I ve played around with this Mexican Beef and Rice Soup Recipe to suit different moods and dietary needs-feel free to tweak it to what you love. Sometimes I swap out ingredients or add extras, and it always turns out great.

• Vegetarian Version: I replaced the beef with extra black beans and sautéed mushrooms, and it didn t miss a beat-super tasty and just as filling.
• Spicy Kick: When my family wants more heat, I add chopped jalapeños or a few dashes of hot sauce-just a heads up that it changes the crowd-pleaser vibe.
• Brown Rice Swap: Using brown rice adds fiber and a different texture; just plan for 10 minutes extra cooking time.
• Extra Veggies: I sometimes throw in chopped bell peppers and zucchini to boost nutrition and color.

How to Make Mexican Beef and Rice Soup Recipe

Step 1: Brown the beef and aromatics

Start by heating your Dutch oven or large soup pot over medium-high heat. Add the ground beef, chopped onions, and minced garlic, breaking the beef apart as it browns. You ll want to cook until the beef is evenly browned and the onions are translucent-about 7-8 minutes. Be sure to drain excess fat to avoid a greasy soup; I learned this helps keep the flavors clean and fresh without overpowering oiliness.

Step 2: Add taco seasoning and combine

Sprinkle the taco seasoning over the browned beef mixture. Stir well to evenly coat the meat and onions with those savory spices. This step is where the soup begins to get that unmistakable Mexican flair, so don t rush it-give it a good mix to infuse all those flavors.

Step 3: Pour in liquids and main ingredients

Pour in your beef stock, then add the frozen corn, rinsed black beans, diced tomatoes (with their juice), and tomato purée. Stir these ingredients together gently. Finally, add the lime juice and salt, then add the uncooked rice right into the pot. I double-check my seasoning here-since the stock and canned items can vary in saltiness, giving it a quick taste is always a good idea.

Step 4: Simmer until rice is tender

Bring the soup to a boil, then cover your pot and reduce the heat to a simmer. Let it cook gently for 20 to 25 minutes, or until the rice is fully tender. Resist the urge to remove the lid too often; keeping the lid on helps the rice cook evenly and traps all those wonderful flavors inside. If you re using brown rice, give it an extra 10 minutes, but add a little more broth if it thickens too much.

Step 5: Stir in fresh cilantro and serve

Just before serving, stir in the chopped fresh cilantro for a burst of freshness that brightens the whole soup. This is where it comes alive-the cilantro adds a crisp, herbaceous note that balances the savory richness. Serve hot with your favorite garnishes and enjoy!

How to Serve Mexican Beef and Rice Soup Recipe

Garnishes

I love topping this soup with shredded cheese, a dollop of sour cream, and a squeeze of extra lime for tang. Fresh cilantro leaves on top add color and herbal brightness. For some crunch, tortilla chips on the side or crumbled on top work wonders-they contrast the soup s warmth perfectly.

Side Dishes

My go-to sides are a simple green salad with avocado and a light vinaigrette or warm, soft flour tortillas to scoop up the soup. Sometimes I serve it alongside Mexican street corn or a fresh pico de gallo for extra brightness.

Creative Ways to Present

For special occasions, I like to serve this soup in mini bread bowls or pretty ceramic soup crocks garnished with colorful chili slices and avocado chunks. Adding a side of homemade cornbread makes the meal extra festive and homey as well.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find it stays delicious for up to 4 days. The rice absorbs more broth over time, making the soup thicker-sometimes I add a splash of broth or water when reheating to loosen it back up.

Freezing

This Mexican Beef and Rice Soup Recipe freezes well, but I recommend undercooking the rice slightly before freezing to avoid mushiness. Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating gently.

Reheating

I reheat the soup on the stove over medium-low heat, stirring often to prevent sticking, and adding a bit of broth or water if it has thickened too much. Microwave reheating works too, but stirring midway helps keep things even.

FAQs

Final Thoughts

This Mexican Beef and Rice Soup Recipe is one of those dishes I keep coming back to because it s just comforting and so easy to make. I love how family-friendly and flexible it is-whether you re feeding a crowd or just want something simple for yourself. Give it a try; I m confident you ll find it as satisfying and delightful as I do in my own kitchen.

Mexican Beef and Rice Soup Recipe

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• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 10 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

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Description

This hearty Mexican Beef and Rice Soup combines flavorful ground beef, tender rice, and a medley of beans, corn, and tomatoes in a rich, savory broth. Perfect for a comforting meal, this soup is infused with classic Mexican spices and fresh lime juice, garnished with cilantro, and served with optional toppings like cheese and sour cream for a delicious, satisfying dish.

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Ingredients

Units USM Scale 1x2x3x

Main Ingredients

• 2 pounds ground beef
• 1/3 cup chopped white onions
• 1 teaspoon minced garlic
• 3 tablespoons taco seasoning
• 2 quarts beef stock or beef broth
• 2 cups frozen corn
• 15.5 ounces black beans, rinsed and drained (1 can)
• 14.5 ounces petite diced tomatoes, drained (1 can)
• 1 cup tomato purée
• 2 teaspoons lime juice
• 2 teaspoons salt
• 1 cup white rice or brown rice
• 1 tablespoon fresh cilantro, chopped

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Instructions

1. Brown the Beef: In a Dutch oven or large soup pot, brown the ground beef along with chopped onions and minced garlic over medium-high heat. Cook and crumble the beef until fully browned and fragrant, then carefully drain off any excess fat to keep the soup from becoming greasy.
2. Add Seasoning: Stir in the taco seasoning thoroughly to coat the beef and onion mixture, allowing the spices to deepen the flavor base of the soup.
3. Add Liquids and Vegetables: Pour in the beef stock, then add the frozen corn, rinsed black beans, drained diced tomatoes (with juice), tomato purée, lime juice, and salt. Stir well to combine all ingredients evenly in the pot.
4. Cook the Rice: Add the uncooked rice to the pot, stir once more, and bring the soup to a boil. Once boiling, cover the pot and reduce the heat to a simmer. Let it cook gently for 20-25 minutes or until the rice is tender and has absorbed the flavors.
5. Finish and Serve: After the rice is cooked, remove the pot from heat and stir in the freshly chopped cilantro for a fresh, herbaceous finish. Serve the soup hot, optionally garnished with cheese, sour cream, additional cilantro, lime wedges, and tortilla chips on the side for a complete Mexican flavor experience.

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Notes

• Use beef stock or broth for a richer flavor, but water can be substituted in a pinch.
• Adjust the salt and taco seasoning to your preference, especially if your taco seasoning mix contains salt.
• Brown the beef well to develop a deeper flavor base for the soup.
• This soup can be made ahead and stores well refrigerated for up to 3 days.
• For a spicier kick, add a chopped jalapeño or a dash of chili powder with the seasoning.
• Top the soup with avocado or shredded cheese for additional texture and richness.