Easy Mexican Beef and Rice Soup (Print version)
A hearty one-pot Mexican beef and rice soup with ground beef, beans, corn, tomatoes, lime, and cilantro.
# Ingredients:
For the soup base
01 -
1 tablespoon olive oil
02 -
1 lb (450 g) lean ground beef
03 -
1 small yellow onion, diced
04 -
1 red bell pepper, diced
05 -
3 cloves garlic, minced
06 -
2 tablespoons taco seasoning, gluten-free if needed
07 -
1 teaspoon ground cumin
08 -
1/2 teaspoon chili powder
09 -
1 teaspoon kosher salt, plus more to taste
10 -
1/2 teaspoon black pepper
For the broth and rice
11 -
1 can (14.5 oz / 411 g) diced tomatoes with juices
12 -
1 cup (240 ml) tomato sauce
13 -
6 cups (1.4 L) beef broth
14 -
1 can (15 oz / 425 g) black beans, rinsed and drained
15 -
1 cup (150 g) frozen corn
16 -
1/2 cup (95 g) long-grain white rice, rinsed
17 -
1 tablespoon fresh lime juice
18 -
1/4 cup chopped fresh cilantro
Optional toppings
19 -
Crushed tortilla chips
20 -
Shredded Monterey Jack or cheddar cheese
21 -
Sour cream
22 -
Diced avocado
23 -
Lime wedges
# Instructions:
01 -
Heat the olive oil in a Dutch oven or large soup pot over medium-high heat. Add the ground beef and cook for 5-6 minutes, breaking it into small crumbles, until browned and cooked through. Drain excess fat if needed.
02 -
Add the onion and bell pepper to the beef. Cook for 4-5 minutes until softened, then stir in the garlic for 1 minute.
03 -
Add taco seasoning, cumin, chili powder, salt, and black pepper. Stir for 30-60 seconds until the beef is evenly coated and the spices smell fragrant.
04 -
Stir in diced tomatoes, tomato sauce, beef broth, black beans, corn, and rinsed rice. Bring to a boil, scraping the bottom of the pot.
05 -
Reduce the heat to medium-low, cover, and simmer for 18-22 minutes, stirring once or twice, until the rice is tender.
06 -
Turn off the heat. Stir in lime juice and cilantro, then taste and adjust salt. Serve hot with tortilla chips, cheese, sour cream, avocado, and lime wedges if using.
# Good to know:
01 -
The soup thickens as it rests because the rice absorbs broth.
02 -
Use cooked rice by adding 1 1/2 to 2 cups during the last 5 minutes.
03 -
For a thinner soup, add extra beef broth when reheating.