Beefy Mexican Rice Soup

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.

• 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. 

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

• Barbacoa Beef
• Plantain Tortillas
• Mexican Burgers
• How to Make Steak Fajitas

Beefy Mexican Rice Soup

4.92 from 12 votes

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

---

Print RecipePin RecipeReview Recipe

Cook ModePrevent your screen from going dark

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

Author Julie Clark

Course Main Dish

Cuisine American

Calories 393

Keyword easy mexican dinner, easy soup recipe, taco tuesday

Have you tried this recipe?

Share a review below or share on Instagram with the tag #tastesoflizzyt.