Description
A hearty and flavorful Mexican beef and rice soup perfect for dinner.
Ingredients
Scale
- 2 pounds ground beef
- 1/3 cup chopped white onions
- 1 teaspoon minced garlic
- 3 tablespoons taco seasoning
- 2 quarts beef broth
- 2 cups frozen corn
- 15.5 oz black beans (drained and rinsed)
- 14.5 oz diced tomatoes
- 1 cup tomato purée
- 2 teaspoons lime juice
- 2 teaspoons salt
- 1 cup white rice (uncooked)
- 1 tablespoon fresh cilantro (chopped)
Instructions
- In a large pot, brown ground beef with onions and garlic. Drain excess fat.
- Stir in taco seasoning and cook for 1 minute.
- Add broth, corn, beans, tomatoes, purée, lime juice, salt, and rice.
- Bring to a boil, then reduce heat and simmer (covered) for 20–25 minutes until rice is tender.
- Stir in cilantro before serving. Top with cheese, sour cream, or tortilla strips if desired.
Notes
- Feel free to adjust the seasoning according to your taste.
- For a spicier kick, add jalapeños or hot sauce.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 1100mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg