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- 1 pound ground turkey or beef - 1 onion, diced - 2 cloves garlic, minced These main ingredients form the heart of our soup. Ground turkey or beef gives it a rich taste. Diced onion and minced garlic add great depth and aroma. - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) diced tomatoes with green chilies - 1 cup corn (frozen or canned) Adding black beans boosts the protein and fiber. The diced tomatoes with green chilies bring a kick of flavor. Corn adds sweetness and texture, making each spoonful delightful. - 1 packet taco seasoning - 1 cup uncooked brown rice - Optional toppings: avocado, cilantro, shredded cheese, lime wedges The taco seasoning ties all the flavors together. Uncooked brown rice thickens the soup and adds a hearty feel. For toppings, you can choose avocado, cilantro, shredded cheese, or lime wedges. These toppings add freshness and a burst of flavor to each bowl. For the complete list of ingredients, check the Full Recipe. First, I start by browning the ground turkey or beef in a skillet. I heat the skillet over medium heat and add the meat. I stir it often until it is fully cooked. Once cooked, I drain any excess fat. This step is key for a nice texture and flavor. Next, I add all the ingredients to my crockpot. I put in the cooked meat, diced onion, minced garlic, black beans, diced tomatoes, corn, broth, taco seasoning, uncooked brown rice, diced bell pepper, and cumin. I mix everything well to ensure an even blend. This helps the flavors meld together as it cooks. Now, it’s time to cook! I cover the crockpot and set it on low for 6-8 hours or high for 4-5 hours. I check the rice for doneness after the cooking time. It should be tender and soak up all the flavors. When done, I stir the soup again and adjust the seasoning with salt and pepper if needed. For the full recipe, refer to the earlier sections. To make your Crockpot Taco Rice Soup even more tasty, add spices like paprika or chili powder. These spices give a warm kick. You can also mix in a pinch of cayenne for heat. Consider toppings to boost flavor. Fresh avocado adds creaminess. Cilantro gives a fresh taste. Shredded cheese melts nicely on top. A squeeze of lime adds zing. Prep your ingredients the night before. Chop the onion, garlic, and bell pepper ahead of time. Store them in the fridge. This makes cooking in the morning easy. If you have leftovers, store them in airtight containers. The soup stays fresh in the fridge for up to four days. Sometimes, you may want a thicker soup. To thicken it, add more rice or a bit of cornstarch. Mix the cornstarch with cold water first, then stir it in. If your soup is too thick, add more broth or water. This keeps the soup tasty and easy to eat. Adjust until it feels just right. {{image_2}} You can switch up the protein in this soup. Using chicken instead of turkey or beef works great. Just cook the chicken until it's done and shred it before adding it to the crockpot. For a vegetarian or vegan twist, try using lentils or chickpeas. They add protein and fiber, keeping the dish hearty. You don't have to stick with brown rice. You can use white rice if you prefer a softer texture. It cooks faster, too! Quinoa is another good choice. It's rich in protein and gives a nutty flavor. If you're looking for a low-carb option, try cauliflower rice. It soaks up the soup flavors well. Adjusting the spice level is easy. If your kids are eating, keep it mild. You can skip the taco seasoning or use a mild version. For spice lovers, add chopped jalapeños or a dash of hot sauce. You can also sprinkle in chili powder or cayenne pepper for extra heat. This way, everyone can enjoy a bowl that fits their taste. To keep your Crockpot Taco Rice Soup fresh, store it properly. Start by letting the soup cool down. Once cooled, place it in an airtight container. Glass or plastic containers work well. Make sure to leave some space at the top, as the soup may expand when frozen. Label your container with the date so you know when you made it. You can freeze the soup for later use. To freeze, follow the same steps as above. Place the cooled soup in a freezer-safe container. Remember to leave space for expansion. When you're ready to enjoy it again, let it thaw in the fridge overnight. To reheat, warm it on the stove over medium heat. Stir often to ensure even heating. You can also microwave it, but stir it halfway through to avoid hot spots. In the fridge, your leftovers will last about 3 to 4 days. If you freeze it, the soup will stay good for about 2 to 3 months. Always check for signs of spoilage before eating. If you see mold or notice an off smell, it’s best to throw it away. Enjoy your hearty soup safe and sound! For the full recipe, check the main article. Yes, you can easily make this soup vegetarian. Just swap the ground turkey or beef for a plant-based alternative like lentils or chickpeas. Use vegetable broth instead of chicken broth. You might also want to add more veggies, like zucchini or mushrooms, for extra flavor and texture. These swaps keep the soup hearty and delicious while meeting vegetarian needs. Cooking times can vary. If you set your crockpot on low, it will take about 6 to 8 hours. If you choose high, it will take around 4 to 5 hours. Both methods will give you tender rice and rich flavors. Just check the rice before serving to ensure it is fully cooked. This soup pairs well with a variety of sides. Try serving it with tortilla chips for crunch. A simple side salad can add freshness. You could also offer warm tortillas for wrapping. For a fun twist, serve it with cornbread or quesadillas for a filling meal. You can use instant rice, but it will change the soup's texture. Instant rice cooks faster and may get mushy if added too early. If you decide to use it, add it in the last 30 minutes of cooking. This way, it stays firm and gives you the best result. This blog post shared a simple recipe for Crockpot Taco Rice Soup. You learned the key ingredients, step-by-step cooking instructions, and helpful tips. You can adjust the recipe to your preferences with protein swaps and spice levels. Don’t forget storage tips for leftovers and freezing guidelines, too. This dish is easy to make and perfect for busy days. Enjoy creating a delicious meal that satisfies everyone at your table. Give it a try, and make it your own!

Crockpot Taco Rice Soup

Cozy up with a bowl of Crockpot Taco Rice Soup that’s bursting with flavor! This easy recipe combines ground turkey, black beans, and corn with vibrant spices for a satisfying meal perfect any night of the week. Simply toss everything in your slow cooker and let it do the work while you relax. Click through to discover the full recipe and enjoy a delicious dinner with minimal effort!
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Ingredients
  

1 pound ground turkey or beef

1 onion, diced

2 cloves garlic, minced

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) diced tomatoes with green chilies

1 cup corn (frozen or canned)

2 cups vegetable or chicken broth

1 packet taco seasoning

1 cup uncooked brown rice

1 bell pepper, diced (any color)

1 teaspoon cumin

Salt and pepper to taste

Optional toppings: avocado, cilantro, shredded cheese, lime wedges

Instructions
 

In a skillet over medium heat, brown the ground turkey or beef until cooked through. Drain any excess fat.

    In the crockpot, combine the cooked ground meat, diced onion, minced garlic, black beans, diced tomatoes, corn, broth, taco seasoning, uncooked brown rice, diced bell pepper, and cumin.

      Stir everything well to combine and season with salt and pepper to taste.

        Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the rice is tender and the flavors have melded together.

          Once done, stir to mix the soup and check the seasoning, adding more salt or pepper if needed.

            Serve warm and top each bowl with your choice of avocado, cilantro, shredded cheese, and a squeeze of lime for extra flavor.

              Prep Time: 15 mins | Total Time: 7 hours (including cooking) | Servings: 6-8