Description
This hearty Mexican Beef and Rice Soup is a comforting blend of seasoned ground beef, tender rice, black beans, corn, and tomatoes simmered in rich beef broth. A perfect one-pot meal bursting with traditional Mexican flavors, garnished with fresh cilantro and lime for a refreshing finish.
Ingredients
Meat and Aromatics
- 2 pounds ground beef
- 1/3 cup chopped white onions
- 1 teaspoon minced garlic
Seasonings and Liquids
- 3 tablespoons taco seasoning
- 2 quarts beef stock (or beef broth)
- 2 teaspoons lime juice
- 2 teaspoons salt
- 1 cup tomato purée
Vegetables and Grains
- 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 white rice or brown rice
Garnish
- 1 tablespoon fresh cilantro
- Optional: cheese, sour cream, lime wedges, additional cilantro, and tortilla chips for serving
Instructions
- Brown the Beef and Aromatics: In a dutch oven or large soup pot, heat over medium-high heat and brown the ground beef along with the chopped white onions and minced garlic. Cook while crumbling the beef until fully browned and onions are softened. Drain off any excess fat.
- Add Seasonings: Stir in the taco seasoning with the beef mixture until well combined.
- Add Liquids and Ingredients: Pour in the beef stock, then add the frozen corn, rinsed and drained black beans, drained diced tomatoes, tomato purée, lime juice, salt, and uncooked rice. Mix everything together thoroughly.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer gently for 20 to 25 minutes, or until the rice is tender and the flavors meld together.
- Add Fresh Cilantro and Serve: Stir in the fresh snipped cilantro just before serving. Optionally, serve the soup with cheese, sour cream, lime wedges, extra cilantro, and tortilla chips on the side for added flavor and texture.
Notes
- You can substitute white rice with brown rice; cooking time may slightly increase.
- Adjust salt and taco seasoning to taste depending on the brand and your preference.
- For a spicier version, add chopped jalapeños or hot sauce during cooking.
- Leftovers store well in the refrigerator for up to 4 days and reheat nicely.
- Use low sodium beef stock to control the salt level.
