Mexican Beef and Rice Soup Recipe

Introduction

This Mexican Beef and Rice Soup is a hearty and comforting meal packed with robust flavors. It combines seasoned ground beef, vegetables, beans, and rice in a savory broth for a satisfying dish perfect any day of the week.

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
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1 can (14.5 ounces) diced tomatoes, undrained
• 4 cups beef broth
• 1 cup water
• 1/2 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
• 1/4 cup chopped fresh cilantro
• Shredded cheese, for topping
• Sour cream, for topping
• Sliced avocado, for topping
• Tortilla strips or chips, for serving
• Extra lime wedges, for serving

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 soften. Then add the minced garlic and cook for 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 to a boil. Stir in the rice, reduce 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 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 shredded cheese, sour cream, sliced avocado, tortilla strips, and extra lime wedges as desired.

Tips & Variations

• For a spicier soup, leave the jalapeño seeds in or add a dash of hot sauce.
• Use brown rice instead of white for a nuttier flavor, but increase simmering time accordingly.
• Vegetarian? Omit the beef and use vegetable broth, adding extra beans or lentils for protein.
• To save time, use precooked or leftover rice, stirring it in near the end just to heat through.
• Garnish with chopped green onions or a dollop of guacamole for extra freshness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the soup thickens. This soup also freezes well 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, you can brown the beef and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 4-6 hours. Add rice during the last 30-45 minutes so it doesn’t get too soft.

What can I substitute if I don’t have black beans?

Kidney beans, pinto beans, or even chickpeas work well as substitutes and will keep the texture and protein content similar.

Mexican Beef and Rice Soup Recipe

Print Recipe

★★★★★

4.7 from 62 reviews

This Mexican Beef and Rice Soup is a hearty and flavorful dish combining ground beef, rice, and a medley of vegetables simmered in a savory spiced broth. Perfect for a comforting meal, it is loaded with black beans, corn, and vibrant seasonings like cumin, chili powder, and smoked paprika. Served with fresh toppings such as shredded cheese, sour cream, avocado, and tortilla strips, this soup captures the essence of Mexican cuisine in a warm, satisfying bowl.

• Author: Rico
• 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

Soup Base

• 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)

Spices and Liquids

• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1 can (14.5 ounces) diced tomatoes, undrained
• 4 cups beef broth
• 1 cup water

Additional Ingredients

• 1/2 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
• 1/4 cup chopped fresh cilantro

Toppings (Optional)

• 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 to keep the soup leaner.
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. Then add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Season and Add Tomatoes: Stir in the ground cumin, chili powder, smoked paprika, and dried oregano. Cook for about 1 minute to toast the spices and release their flavors. Add the diced tomatoes along with their juice and stir to combine.
4. Add Broth and Rice: Pour in the beef broth and water. Bring the mixture to a boil. Once boiling, stir in the rice, reduce the heat to low, and let the soup simmer gently for about 15 minutes, or until the rice is tender and cooked through.
5. Add Beans and Corn: Stir in the drained and rinsed black beans and frozen corn. Continue to simmer for another 5 minutes until the beans and corn are thoroughly heated.
6. Season and Finish: Season the soup with salt and pepper to taste. Remove from heat, then stir in the fresh lime juice and chopped cilantro to brighten the flavors.
7. Serve: Ladle the soup into bowls and garnish with your preferred toppings such as shredded cheese, sour cream, sliced avocado, tortilla strips, and extra lime wedges for added freshness and texture.

Notes

• For less heat, omit the jalapeño or remove all seeds before chopping.
• Use brown rice instead of white rice, but increase simmering time by about 20 minutes until tender.
• Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
• For a vegetarian version, replace the beef with plant-based protein and use vegetable broth.
• Adjust the amount of chili powder and jalapeño to control the spiciness according to preference.

Keywords: Mexican soup, beef soup, rice soup, black beans, ground beef, comforting soup, one pot meal, spicy soup