Lizzy T
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Beefy Mexican Rice Soup
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This Beefy Mexican Rice Soup is a hearty mixture of beef, rice, beans and corn. Your favorite burrito flavors…in an easy soup recipe ready in about an hour.
Have you ever created your own soup from scratch? It can seem intimidating to throw a bunch of ingredients and spices on a dutch oven and hope that it tastes good, but it can be fun to try, too.
This soup started with our love of burritos. Honestly, what can go wrong with beef, rice, corn, beans, tomatoes, and a little taco seasoning?
Beefy Mexican Rice Soup
Our goal with this soup was to make it taste like a deconstructed burrito. We took our favorite parts of a burrito and put them in a soup with a beef stock base. This soup is AMAZING.
What spices are used in Mexican food?
We wanted this soup to taste like our favorite Mexican food, so how do you know what flavors to add to get it that way?
Mexican food usually contain most of the following spices:
- cumin
- Mexican oregano
- garlic powder
- onion powder
- cilantro
- sometimes chili powder or paprika
You’ll find diced onion and minced garlic in this soup, but to keep this soup quick and easy, we used our taco seasoning mix to flavor the soup. If you haven’t tried homemade taco seasoning, I highly recommend it!
If you want, you can buy your favorite taco seasoning packet from the store and use that instead.
How to Make Mexican Rice Soup
This soup takes about an hour from start to finish, but you’ll find that half of that time is letting the soup simmer on the stove. It makes a nice weeknight dinner because you can prep a salad and maybe some homemade garlic bread as you wait for the soup to cook.
- In a large dutch oven, brown the ground beef, onion and minced garlic. Drain.
- Add in the taco seasoning and mix together.
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Add the beef stock, corn, black beans, diced tomatoes, tomato puree, lime juice, salt, cilantro and rice.
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Bring this to a boil, then cover and simmer for about 25-30 minutes until the rice is done.
Soup that Tastes Better the Next Day
And the best thing I liked about this soup is that it tasted better the next day. There are not too many leftover dinners I like, but this soup became thicker and heartier as it sat in the fridge overnight. I won’t complain about leftovers when this soup is around.
Don’t you love recipes like that?
How long is leftover soup good for?
This recipe will keep in your refrigerator for about 3 days. Make sure you store it in an airtight container.
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 the freezer for 6-8 weeks.
Mexican Soup Toppings
We like to top the soup with sour cream, shredded cheese and fresh cilantro. You can also add crispy tortilla strips or homemade croutons if you’d like.
What to Serve with Mexican Soup
Serve this soup with a side salad, chips and homemade salsa. Soup always goes with homemade bread, too!
If you want to add a warm casserole, try our easy jiffy corn casserole. It’s fantastic with this recipe.
Other Mexican Recipes
Beefy Mexican Rice Soup
This Beefy Mexican Rice Soup is a hearty mixture of beef, rice, beans and corn. Your favorite burrito flavors…in a soup recipe!
Servings 10
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Ingredients
- 2 pounds ground beef
- 1/3 cup chopped onion
- 1 teaspoons minced garlic
- 3 tablespoons taco seasoning
- 2 quarts beef stock
- 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 puree
- 2 teaspoons lime juice
- 2 teaspoons salt
- 1 teaspoon cilantro
- 1 cup whole grain rice
Instructions
- In a large dutch oven, brown the ground beef, onion and minced garlic. Drain.
- Add in the taco seasoning and mix together.
- Add the beef stock, corn, black beans, diced tomatoes, tomato puree, lime juice, salt, cilantro and rice.
- Bring this to a boil, then cover and simmer for about 25-30 minutes until the rice is done.
- Serve with cheese, sour cream, and cilantro if desired.
Video
Notes
The calories shown are based on the recipe serving 10, with 1 serving being 1/10 of the recipe. 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: 393kcal | Carbohydrates: 31g | Protein: 25g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 64mg | Sodium: 1026mg | Potassium: 1091mg | Fiber: 6g | Sugar: 4g | Vitamin A: 290IU | Vitamin C: 10mg | Calcium: 65mg | Iron: 4.5mg
Just made a half recipe tonight just in case we didn’t care for it. First bite in and I wished I had made the full amount! Love it! It’s a great substitution for either chili or taco soup. I made a few minor adjustments to lower salt (I’m on a low salt diet). I mixed it in the Instant Pot, then pressure cooked for 8 minutes, then about 8 minutes natural release. Perfect!
I was looking for a recipe to recreate a favorite dish from a local restaurant. But this was better! The whole family loved it. I’ve made it 4 times now. Better the next day but we can never wait that long.
I just made this Beef Burrito Soup and it was a hit! Me and my boyfriend chowed down on it quickly. I added Frito chips and shredded sharp cheddar cheese to mine before eating. I think this would be good with bread…maybe buttery garlic bread. I did get caught up singing Christmas songs along with Pandora and accidentally added the entire packet of taco seasoning versus only 3 tablespoons which made my soup a bit salty. I fixed it though by adding water to even out the saltiness. All in all I really enjoyed this recipe, thank you!
Made this soup today for lunch, OMG, so good. I make a lot of different soups and this is definitely a do-again!
Served 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!
Do you know what the time would be if cooked in crockpot?
Wow! This was delicious. Hubby and I loved it. Going to make another batch tomorrow for the freezer. Great recipe!
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, and use beef broth.
BEEFY MEXICAN RICE SOUP
Made this soup for lunch. Topped with cheddar, plain yogurt and more fresh cilantro. So delicious! I love making all kinds of soups and this one is definitely a Do-Again! Can’t wait to have it again to see how much better it tastes tomorrow. Took some awesome pictures and posted on Facebook. (I’ve made this soup multiple times, it is in our rotation of regular soups … and I make a lot of diff kinds of soup!)
Made this yesterday. So dang good omgosh! I will be making this again and again. My rice didn’t fit in my crockpot (made it on the side) which turned out great. If you don’t want carbs leave them out. I also add 2 cans of green chiles. Such awesome flavor. Thank you Lizzy T
Excited to use this recipe as a guide. We have lots of leftover taco meat and Spanish Rice from dinner last night. Think it will be a good way to make a new meal out of it.
Can I substitute chicken broth for the beef broth? (that’s all I have right now)
YUMMY!!! I make taco soup and this would be similar.
You have “minced garlic” and “cilantro” in the ingredients, and yet do not mention them at all in the directions. Can you update to add where/when they are use. THANKS!
Your blog is aweomse
All nice recipes. Thanks so much.