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.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
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.
