Julie Clark
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Mexican Beef and Rice Soup
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This Mexican Beef and Rice Soup is a hearty mixture of beef, rice, beans and corn. Your favorite burrito flavors in an easy soup recipe ready in 45 minutes.
This Mexican beef soup is AMAZING and has been one of our most popular soup recipes for years. Our goal with this beefy Mexican rice soup was to make it taste like a deconstructed burrito. We took the best parts of a burrito and put them in a soup with a beef stock and tomato base. It’s like Texas hash in a soup!
Love Mexican soups? Try our taco soup, albondigas soup or Mexican chicken soup.
What readers are saying:
Reader Paulette says, “Made this hearty soup today for lunch, OMG, so good. I make a lot of different soups and this is definitely a do-again! Served a bowl of soup topped with cheddar cheese, a dollop of plain yogurt and more fresh cilantro … with fresh baked corn muffins on the side, slathered with my herb garlic butter. Sooo good!” ⭐️ ⭐️ ⭐️ ⭐️ ⭐️
Reader Vickie says, “Made this for supper tonight. I used chicken broth because that’s what I had available, and it was delicious. Will definitely make it again.” ⭐️ ⭐️ ⭐️ ⭐️ ⭐️
Ingredients for Beef and Rice Soup
A few notes:
- Ground beef. Ground turkey or ground chicken will work as well. Ground chorizo is a fun option, too!
- Taco seasoning. I’m biased, but our homemade taco seasoning is the best. 😋
- Tomato purée. This is thicker than tomato sauce which helps with the texture of the soup.
✨ See the recipe card for the full list of ingredients. ✨
Make Mexican Beef and Rice Soup in 4 Steps
- In a dutch oven or large soup pot, brown the ground beef, onion and minced garlic over medium high heat. Cook and crumble. Drain off any fat.
- Add in the taco seasoning and mix together.
- Add the beef stock, corn, black beans, diced tomatoes with juice, tomato purée, lime juice, salt and uncooked rice.
- Bring this to a boil, then cover and simmer for about 20-25 minutes until the rice is tender. Stir in freshly snipped cilantro.
Make it a meal.
Serve this beef and rice soup with your favorite Mexican food sides to make a complete meal.
- corn tortillas
- Mexican cornbread
- pico de gallo
- guacamole
- Mexican corn casserole
How long is leftover soup good for?
This recipe will keep in your refrigerator in an airtight container for about 3 days.
Can you freeze soup with rice in it?
Yes! This soup makes a great freezer meal. Remember that it will thicken as it sits so it will be thick after you pull it out from the freezer. But it is so good! Store in airtight freezer bags for 6-8 weeks.
Mexican Beef and Rice Soup
This Mexican Beef and Rice Soup is a hearty mixture of beef, rice, beans and corn. Your favorite burrito flavors in an easy soup recipe ready in 45 minutes.
Servings 10
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Ingredients
- 2 pounds ground beef
- 1/3 cup chopped white onions
- 1 teaspoons minced garlic
- 3 tablespoons taco seasoning
- 2 quarts beef stock or beef broth
- 2 cups frozen corn
- 15.5 ounces black beans rinsed and drained, 1 can
- 14.5 ounces petite diced tomatoes drained, 1 can
- 1 cup tomato purée
- 2 teaspoons lime juice
- 2 teaspoons salt
- 1 cup white rice or brown rice
- 1 tablespoon fresh cilantro
Instructions
- In a dutch oven or large soup pot, brown the ground beef, onion and minced garlic over medium high heat. Cook and crumble. Drain off any fat.
- Add in the taco seasoning and mix together.
- Add the beef stock, corn, black beans, diced tomatoes with juice, tomato purée, lime juice, salt and uncooked rice.
- Bring this to a boil, then cover and simmer for about 20-25 minutes until the rice is tender. Stir in freshly snipped cilantro.
- Serve with cheese, sour cream, a lime wedge, cilantro and tortilla chips on the side.
Video
Notes
- Make in a slow cooker: Brown the ground beef on the stovetop, then drain off fat. Add the cooked beef and the remaining ingredients (except cilantro) to a slow cooker. Cook on low for 3-4 hours. Then stir in the fresh cilantro.
- Make it in an instant pot: Mix the cooked ground beef and remaining ingredients in the instant pot, then pressure cook for 8 minutes. Natural release for 8 minutes.
- Store leftovers in an airtight container in the refrigerator. The leftover soup is delicious the next day, but the soup will thicken slightly as it sits.
- Refer to the article above for more tips and tricks.
- The calories shown are based on the soup serving 10, with 1 serving being 1/10 of the soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 369kcal | Carbohydrates: 42g | Protein: 29g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 1025mg | Potassium: 1162mg | Fiber: 7g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 65mg | Iron: 5mg
Made this for supper tonight. I used chicken broth because that’s what I had available, and it was delicious. Will definitely make it again, and use beef broth.
BEEFY MEXICAN RICE SOUP
Made this soup for lunch. Topped with cheddar, plain yogurt and more fresh cilantro. So delicious! I love making all kinds of soups and this one is definitely a Do-Again! Can’t wait to have it again to see how much better it tastes tomorrow. Took some awesome pictures and posted on Facebook. (I’ve made this soup multiple times, it is in our rotation of regular soups … and I make a lot of diff kinds of soup!)
Made this yesterday. So dang good omgosh! I will be making this again and again. My rice didn’t fit in my crockpot (made it on the side) which turned out great. If you don’t want carbs leave them out. I also add 2 cans of green chiles. Such awesome flavor. Thank you Lizzy T
Made this soup today for lunch, OMG, so good. I make a lot of different soups and this is definitely a do-again!
Served topped with cheddar cheese, a dollop of plain yogurt and more fresh cilantro … with fresh baked corn muffins on the side, slathered with my herb garlic butter.
Sooo good!
Excited to use this recipe as a guide. We have lots of leftover taco meat and Spanish Rice from dinner last night. Think it will be a good way to make a new meal out of it.
Can I substitute chicken broth for the beef broth? (that’s all I have right now)
Do you know what the time would be if cooked in crockpot?
YUMMY!!! I make taco soup and this would be similar.
Just made a half recipe tonight just in case we didn’t care for it. First bite in and I wished I had made the full amount! Love it! It’s a great substitution for either chili or taco soup. I made a few minor adjustments to lower salt (I’m on a low salt diet). I mixed it in the Instant Pot, then pressure cooked for 8 minutes, then about 8 minutes natural release. Perfect!
I was looking for a recipe to recreate a favorite dish from a local restaurant. But this was better! The whole family loved it. I’ve made it 4 times now. Better the next day but we can never wait that long.
Wow! This was delicious. Hubby and I loved it. Going to make another batch tomorrow for the freezer. Great recipe!
You have “minced garlic” and “cilantro” in the ingredients, and yet do not mention them at all in the directions. Can you update to add where/when they are use. THANKS!
I just made this Beef Burrito Soup and it was a hit! Me and my boyfriend chowed down on it quickly. I added Frito chips and shredded sharp cheddar cheese to mine before eating. I think this would be good with bread…maybe buttery garlic bread. I did get caught up singing Christmas songs along with Pandora and accidentally added the entire packet of taco seasoning versus only 3 tablespoons which made my soup a bit salty. I fixed it though by adding water to even out the saltiness. All in all I really enjoyed this recipe, thank you!
Your blog is aweomse
All nice recipes. Thanks so much.