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Mexican Beef and Rice Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://hannahdelgado.com/mexican-beef-and-rice-soup-recipe/