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.
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.**