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Mexican Beef and Rice Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

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