Mexican Beef and Rice Soup Recipe

Introduction

This Mexican Beef and Rice Soup is a comforting and flavorful meal perfect for any day. Packed with hearty beef, vegetables, and spices, it’s easy to make and satisfies your craving for something warm and delicious.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 1 jalapeño, seeded and finely chopped (optional for extra heat)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• 1 can (14.5 ounces) diced tomatoes, undrained
• 4 cups beef broth
• 1 cup water
• ½ cup long-grain white rice
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup frozen corn
• Salt and pepper to taste
• Juice of 1 lime
• ¼ cup chopped fresh cilantro
• Optional toppings: shredded cheese, sour cream, sliced avocado, tortilla strips or chips, extra lime wedges

Instructions

1. Step 1: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
2. Step 2: Add the diced onion, bell pepper, and jalapeño (if using) to the pot. Sauté for 5 minutes, until the vegetables are softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Step 3: Stir in the cumin, chili powder, smoked paprika, and dried oregano. Cook for 1 minute to toast the spices. Add the diced tomatoes with their juice and stir to combine.
4. Step 4: Pour in the beef broth and water. Bring the mixture to a boil. Stir in the rice, reduce the heat to low, and let the soup simmer for about 15 minutes, or until the rice is tender.
5. Step 5: Stir in the black beans and frozen corn. Continue to simmer for another 5 minutes, until the beans and corn are heated through.
6. Step 6: Season the soup with salt and pepper to taste. Stir in the lime juice and chopped cilantro.
7. Step 7: Ladle the soup into bowls and top with your favorite toppings such as shredded cheese, sour cream, sliced avocado, tortilla strips, or extra lime wedges.

Tips & Variations

• For a spicier soup, leave the seeds in the jalapeño or add a dash of hot sauce.
• Use brown rice instead of white for a nuttier flavor and extra fiber; increase simmering time accordingly.
• Swap ground beef for ground turkey or chicken for a leaner option.
• Add chopped fresh vegetables like zucchini or carrots for more texture and nutrition.
• Top with crushed tortilla chips instead of strips for a crunchy twist.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in a slow cooker?

Yes, brown the beef and sauté the vegetables first, then add all ingredients except the rice. Cook on low for 6-8 hours. Add rice about 30-40 minutes before serving to avoid overcooking.

Is it okay to use canned corn instead of frozen?

Absolutely. Drain canned corn before adding it to the soup. Since canned corn is already cooked, add it in the last few minutes just to warm through.

Mexican Beef and Rice Soup Recipe

Print Recipe

★★★★★

4.9 from 94 reviews

A hearty and flavorful Mexican Beef and Rice Soup featuring ground beef, aromatic spices, black beans, corn, and rice simmered together in a savory broth. Perfect for a comforting meal with customizable toppings like shredded cheese, avocado, and sour cream.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 1 jalapeño, seeded and finely chopped (optional)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• 1 can (14.5 ounces) diced tomatoes, undrained
• 4 cups beef broth
• 1 cup water
• ½ cup long-grain white rice
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup frozen corn
• Salt and pepper to taste
• Juice of 1 lime
• ¼ cup chopped fresh cilantro

Optional Toppings

• Shredded cheese
• Sour cream
• Sliced avocado
• Tortilla strips or chips
• Extra lime wedges

Instructions

1. Cook the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
2. Sauté the Vegetables: Add the diced onion, bell pepper, and jalapeño (if using) to the pot. Sauté for 5 minutes, until the vegetables are softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Season and Add Tomatoes: Stir in the cumin, chili powder, smoked paprika, and dried oregano. Cook for 1 minute to toast the spices. Add the diced tomatoes (with their juice) to the pot and stir to combine.
4. Add Broth and Rice: Pour in the beef broth and water. Bring the mixture to a boil. Stir in the rice, reduce the heat to low, and let the soup simmer for about 15 minutes, or until the rice is tender.
5. Add Beans and Corn: Stir in the black beans and frozen corn. Continue to simmer for another 5 minutes, until the beans and corn are heated through.
6. Season and Finish: Season the soup with salt and pepper to taste. Stir in the lime juice and chopped cilantro.
7. Serve: Ladle the soup into bowls and top with your favorite toppings, such as shredded cheese, sour cream, sliced avocado, tortilla strips, or extra lime wedges.

Notes

• Adjust the amount of jalapeño depending on your preferred spice level or omit for a milder soup.
• Use cooked rice instead of raw and adjust cooking time accordingly to prevent overcooking.
• Leftovers keep well in the refrigerator for up to 3 days and can be frozen for longer storage.
• For a vegetarian version, substitute ground beef with plant-based meat or omit and use vegetable broth.
• Add extra lime juice at serving for more tangy brightness if desired.

Keywords: Mexican beef soup, beef and rice soup, hearty soup, black bean soup, ground beef recipe, comfort food soup