There’s something incredibly comforting about a hearty, flavorful soup that practically makes itself — that’s why I’m excited to share this Slow Cooker Taco Rice Soup Recipe with you. It combines all those cozy, zesty taco flavors with tender rice, and the slow cooker does the magic while you do whatever else you need.

A close-up view of a ladle filled with a thick stew that has three main layers: at the bottom, a mix of red beans and soft white rice; in the middle, chunky bits of brown cooked meat; and on top, bright red tomato pieces mixed evenly with the other ingredients. The stew looks moist, with a reddish-brown broth filling the spaces between the rice and beans. The ladle is metal and worn, held above a pot showing more of the same stew inside, all sitting on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Taco Rice Soup Recipe
Top Tip
How to Serve Slow Cooker Taco Rice Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Taco Rice Soup Recipe

Why You'll Love This Recipe

Honestly, this slow cooker taco rice soup is my go-to when I want something warm, filling, and wildly flavorful with minimal fuss. You don’t need to be a kitchen pro to pull it off, and it’s the kind of recipe that feels like a hug in a bowl.

Hands-off cooking: The slow cooker does all the work, making it perfect for busy days or cozy nights.
Rich taco flavors: The seasoning blends beautifully with tomatoes, beans, and beef to create that familiar Mexican-inspired taste.
Hearty and filling: The addition of rice and beans means this soup satisfies hunger and keeps you full longer.
Flexible and customizable: You can tweak ingredients and toppings to suit your mood or pantry.

A close-up of a silver spoon holding a thick stew filled with white rice, brown ground meat, chunks of orange-red tomatoes, beans, and bits of onions. Below the spoon, a white bowl is full of the same stew, layered with yellow shredded cheese and a dollop of white sour cream on a white marbled surface with a colorful striped cloth in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient pulls its weight here, creating a harmony of flavors that’s satisfying and well-balanced. Plus, they’re pretty common pantry staples, so no tricky shopping required.

Flat lay of lean ground beef formed into a neat mound, a small pile of golden-brown taco seasoning powder, a peeled small white onion chopped into pieces, two peeled garlic cloves minced finely, bright red fire roasted tomatoes with charred skin in a small white ceramic bowl, dark red chili beans in a small white bowl, shiny black beans rinsed and glistening in a small white bowl, smooth deep red tomato sauce in a small white bowl, rich brown beef broth in a small white bowl, a neat mound of cooked white rice, coarse grains of kosher salt and a small pile of freshly ground black pepper arranged elegantly, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Lean ground beef: Browning it first adds deep flavor and a meaty base to the soup.
Taco seasoning: This mixes spices like cumin and chili powder that give the soup its signature warmth.
Onion: Adds a sweet, aromatic depth once slow-cooked with the other ingredients.
Garlic: Just a bit packs a punch and lifts all the flavors.
Fire roasted tomatoes: These bring a smoky tang that makes the soup stand out.
Chili beans: Creamy and slightly spicy, they thicken the texture and add robust flavor.
Black beans: Provide earthiness and extra protein and fiber — plus, their texture contrasts nicely.
Tomato sauce: Helps meld everything together into a smooth, rich base.
Beef broth: It keeps the soup hearty and flavorful without overpowering the other elements.
Cooked rice: Added at the end, so it’s perfectly tender but not mushy — a must for that comforting thickness.
Kosher salt & black pepper: Essential for seasoning to taste and enhancing all those wonderful flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this Slow Cooker Taco Rice Soup Recipe depending on what I have on hand or how I’m feeling. It’s super forgiving and welcomes your favorite flavors.

Variation: I sometimes swap ground turkey for beef when I want a lighter version — it still turns out delicious and keeps the heartiness intact.
Extra veggies: Throw in diced zucchini or bell peppers if you want to sneak in some greens.
Spicy kick: Add a diced jalapeño or a dash of hot sauce if you like it fiery.
Rice choice: White rice works well, but Spanish or cilantro-lime rice adds a nice twist.

Step-by-Step: How I Make Slow Cooker Taco Rice Soup Recipe

Step 1: Brown the Beef with Taco Seasoning

First up, I heat up a skillet on medium-high and brown that pound of lean ground beef, breaking it up so it cooks evenly. Once it’s no longer pink, sprinkle in the taco seasoning and stir it all together for a minute or two. This step really builds flavor foundation and helps the seasoning bloom before it hits the slow cooker.

Step 2: Combine Ingredients in Slow Cooker

Transfer your seasoned beef to the slow cooker, then toss in the chopped onion, minced garlic, fire roasted tomatoes, both kinds of beans, tomato sauce, and beef broth. Give it a good stir to bring everything together.

Step 3: Let It Cook Low and Slow

Cover and set your slow cooker to low for 4 to 5 hours or high for 2 to 3 hours. This is where the magic happens: the flavors deepen, the beef gets tender, and the soup thickens. The house smells incredible!

Step 4: Stir in Rice and Final Seasoning

When the cooking time is up, stir in your cooked rice. This step is key because adding rice too early can make it mushy. Taste your soup and adjust salt and pepper as needed. Then pop the lid back on for about 5 minutes so the rice warms through without getting overcooked.

Top Tip

I’ve made this Slow Cooker Taco Rice Soup Recipe dozens of times, and a few small tweaks really elevate it. Here’s what I’ve learned that you might find helpful too:

Brown the beef first: Skipping this step can mean greasy broth and less flavor – trust me, it’s worth the few extra minutes.
Add rice at the end: Rice can get squishy fast, so stir it in right before serving to keep perfect texture.
Season gradually: Add salt and pepper toward the end so you don’t overseason before the flavors have married.
Don’t rush the slow cooker: Letting it go low and slow develops flavor much better than cranking the heat.

How to Serve Slow Cooker Taco Rice Soup Recipe

Garnishes

When it comes to garnishes, I’m all about the classics: a dollop of sour cream or Greek yogurt, a sprinkle of shredded cheese (cheddar or Monterey Jack work great), chopped fresh cilantro, and some sliced jalapeños if you want extra heat. Avocado cubes or a squeeze of lime juice add a fresh note that brightens the dish beautifully.

Side Dishes

For sides, I like to keep it simple with warm tortilla chips or some homemade cornbread. A crisp green salad with a zesty vinaigrette balances all the richness from the soup perfectly. If you’re serving this to a crowd, setting out a taco bar with toppings is always a hit.

Creative Ways to Present

For special occasions, I’ve served this Slow Cooker Taco Rice Soup Recipe in mini bread bowls — it’s impressive, fun, and lets everyone scoop and munch at the same time. Garnishing with edible flowers or stacking it with layered tortilla chips makes for a festive tabletop centerpiece too.

Make Ahead and Storage

Storing Leftovers

Leftovers of this soup keep really well in an airtight container in the fridge for up to 3 days. I always let it cool a bit before storing, so the rice doesn’t soak in too much broth and become gummy.

Freezing

I’ve frozen this soup successfully, but I recommend leaving the rice out if you plan to freeze. Add freshly cooked rice after thawing and reheating for the best texture.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. If the soup is too thick, add a splash of broth or water to loosen it up. Then stir in any extra rice or fresh toppings before serving.

Frequently Asked Questions:

Can I make this Slow Cooker Taco Rice Soup Recipe vegetarian?

Yes! You can swap the ground beef for extra beans or lentils and use vegetable broth instead of beef broth. To keep that taco flavor, use a vegetarian taco seasoning without meat-based ingredients.

How do I prevent the rice from getting mushy?

Add the cooked rice at the very end of cooking — just a few minutes before serving — and warm it through without letting it simmer for long. This keeps it fluffy and prevents it from absorbing too much liquid.

Can I double this recipe for a crowd?

Absolutely! Just be sure your slow cooker is large enough to accommodate the increased volume, or use two cookers. Cooking time might be slightly longer on low when doubled, so check for doneness and adjust as needed.

What’s the best way to thicken the soup if it’s too thin?

If the soup seems thin after cooking, you can simmer it uncovered on the stove for a few minutes to reduce liquid, or stir in a slurry made from cornstarch and cold water. Another trick is adding a bit more cooked rice to absorb extra broth.

Final Thoughts

This Slow Cooker Taco Rice Soup Recipe is one of those dishes I return to again and again because it’s simple, delicious, and feels like it’s made with love even on my busiest days. I’m confident you’ll enjoy it too, whether you’re cooking for family or just treating yourself to a comforting meal. Give it a try—you’ll be surprised how much flavor a slow cooker can bring to the table!