Julie Clark
Posted:
Mexican Beef and Rice Soup
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This Mexican Beef and Rice Soup is a hearty mixture of beef, rice, beans and corn. Your favorite burrito flavors in an easy soup recipe ready in 45 minutes.
This Mexican beef soup is AMAZING and has been one of our most popular soup recipes for years. Our goal with this beefy Mexican rice soup was to make it taste like a deconstructed burrito. We took the best parts of a burrito and put them in a soup with a beef stock and tomato base. It’s like Texas hash in a soup!
Love Mexican soups? Try our taco soup, albondigas soup or Mexican chicken soup.
What readers are saying:
Reader Paulette says, “Made this hearty soup today for lunch, OMG, so good. I make a lot of different soups and this is definitely a do-again! Served a bowl of soup topped with cheddar cheese, a dollop of plain yogurt and more fresh cilantro … with fresh baked corn muffins on the side, slathered with my herb garlic butter. Sooo good!” ⭐️ ⭐️ ⭐️ ⭐️ ⭐️
Reader Vickie says, “Made this for supper tonight. I used chicken broth because that’s what I had available, and it was delicious. Will definitely make it again.” ⭐️ ⭐️ ⭐️ ⭐️ ⭐️
Ingredients for Beef and Rice Soup
A few notes:
- Ground beef. Ground turkey or ground chicken will work as well. Ground chorizo is a fun option, too!
- Taco seasoning. I’m biased, but our homemade taco seasoning is the best. 😋
- Tomato purée. This is thicker than tomato sauce which helps with the texture of the soup.
✨ See the recipe card for the full list of ingredients. ✨
Make Mexican Beef and Rice Soup in 4 Steps
- In a dutch oven or large soup pot, brown the ground beef, onion and minced garlic over medium high heat. Cook and crumble. Drain off any fat.
- Add in the taco seasoning and mix together.
- Add the beef stock, corn, black beans, diced tomatoes with juice, tomato purée, lime juice, salt and uncooked rice.
- Bring this to a boil, then cover and simmer for about 20-25 minutes until the rice is tender. Stir in freshly snipped cilantro.
Make it a meal.
Serve this beef and rice soup with your favorite Mexican food sides to make a complete meal.
- corn tortillas
- Mexican cornbread
- pico de gallo
- guacamole
- Mexican corn casserole
How long is leftover soup good for?
This recipe will keep in your refrigerator in an airtight container for about 3 days.
Can you freeze soup with rice in it?
Yes! This soup makes a great freezer meal. Remember that it will thicken as it sits so it will be thick after you pull it out from the freezer. But it is so good! Store in airtight freezer bags for 6-8 weeks.
Mexican Beef and Rice Soup
This Mexican Beef and Rice Soup is a hearty mixture of beef, rice, beans and corn. Your favorite burrito flavors in an easy soup recipe ready in 45 minutes.
Servings 10
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Ingredients
- 2 pounds ground beef
- 1/3 cup chopped white onions
- 1 teaspoons 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
Instructions
- In a dutch oven or large soup pot, brown the ground beef, onion and minced garlic over medium high heat. Cook and crumble. Drain off any fat.
- Add in the taco seasoning and mix together.
- Add the beef stock, corn, black beans, diced tomatoes with juice, tomato purée, lime juice, salt and uncooked rice.
- Bring this to a boil, then cover and simmer for about 20-25 minutes until the rice is tender. Stir in freshly snipped cilantro.
- Serve with cheese, sour cream, a lime wedge, cilantro and tortilla chips on the side.
Video
Notes
- Make in a slow cooker: Brown the ground beef on the stovetop, then drain off fat. Add the cooked beef and the remaining ingredients (except cilantro) to a slow cooker. Cook on low for 3-4 hours. Then stir in the fresh cilantro.
- Make it in an instant pot: Mix the cooked ground beef and remaining ingredients in the instant pot, then pressure cook for 8 minutes. Natural release for 8 minutes.
- Store leftovers in an airtight container in the refrigerator. The leftover soup is delicious the next day, but the soup will thicken slightly as it sits.
- Refer to the article above for more tips and tricks.
- The calories shown are based on the soup serving 10, with 1 serving being 1/10 of the soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 369kcal | Carbohydrates: 42g | Protein: 29g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 1025mg | Potassium: 1162mg | Fiber: 7g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 65mg | Iron: 5mg
Sooo good. I didn’t have tomato puree or regular diced tomatoes so I had to improvise. Used a can of diced tomatoes with chilis and a can of crushed tomato chili starter. Made in the crockpot, low for 4 hours.
What type of rice do you recommend?
I added chili powder and pepper for more flavor
I thought it was fantastic, family loved it. I actually made it vegan with Impossible burger. I did add Adobe spice and a bunch of cholula hot sauce. I will half the recipe because it makes so much and I like it fresh.
it was very bland
My husband loves mexican food. Will make today. Can I use yellow rice