Description
Crock Pot Taco Rice Soup is a comforting meal that brings together all the flavors of a taco in a delicious, creamy soup form, perfect for chill days.
Ingredients
Scale
- 1 lb Ground Beef or Turkey
- 1 Onion, diced
- 1 Bell Pepper, diced
- 1 packet Taco Seasoning
- 1 can Canned Tomatoes, diced
- 4 cups Chicken Broth
- 1 cup Rice (long-grain or brown)
- 8 oz Cream Cheese
- 1 cup Cheddar Cheese, shredded
Instructions
- Brown the Meat: In a skillet, cook your ground beef or turkey over medium heat until browned. Drain off any excess fat.
- Sauté the Veggies: Toss the onions and bell peppers in the skillet until softened, about 5 minutes.
- Combine in the Crock Pot: Transfer the browned meat and veggies into your slow cooker.
- Add the Rest: Stir in the taco seasoning, canned tomatoes, chicken broth, and rice. Mix everything well.
- Cook Away: Cover and cook on low for 6-8 hours or high for 3-4 hours until rice is tender and flavors meld.
- Final Touch: Before serving, stir in cream cheese until melted and creamy. Top with shredded cheese and desired taco toppings.
Notes
Garnish with fresh cilantro, sour cream, or crushed tortilla chips. Store leftovers in the fridge for 3-4 days or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg