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Crockpot Taco Rice Soup

A comforting, hearty dish that combines seasoned ground meat, rice, and colorful veggies, perfect for family meals.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef or turkey (Halal-certified)
  • 1 can black beans, rinsed and drained
  • 1 can corn, drained
  • 1 can diced tomatoes with green chilies
  • 1 packet taco seasoning (ensure it’s Halal)
  • 4 cups chicken or vegetable broth (check for Halal certification)
  • 1 cup uncooked rice
  • 1 medium bell pepper, chopped
  • 1 medium onion, chopped
  • to taste Salt and pepper
Optional Toppings
  • to taste shredded cheese (Halal)
  • to taste sour cream
  • to taste avocado
  • to taste cilantro

Method
 

Preparation
  1. Start by chopping the bell pepper and onion.
Cooking
  1. In a skillet over medium heat, brown the ground beef or turkey until fully cooked. Drain any excess fat and set it aside.
  2. In your Crockpot, combine the browned meat, black beans, corn, diced tomatoes (including their juice), taco seasoning, broth, rice, bell pepper, and onion.
  3. Add salt and pepper, giving it a good stir to mix everything together.
  4. Cover and cook on low for about 6-8 hours or on high for 3-4 hours, until the rice is tender and the flavors have melded beautifully.
  5. Once cooked, serve hot, and allow each person to customize their soup with toppings like sour cream, avocado, cilantro, or a sprinkle of cheese.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to 3 months. Reheat on the stove over low heat, adding broth or water if it's too thick.