This Mexican Beef and Rice Soup is a warm hug in a bowl! Packed with juicy beef, fluffy rice, and vibrant veggies, it’s sure to please everyone at the table.
I can never get enough of the cozy flavors, especially on chilly nights. Plus, it’s super easy to whip up—just toss everything in, let it simmer, and enjoy! 🌶️🍚
Key Ingredients & Substitutions
Ground Beef: This is the star of the soup, offering protein and flavor. You can substitute ground turkey or chicken for a leaner option or even use plant-based ground meat if you’re looking for a vegetarian twist.
Onion and Garlic: These two add a wonderful aroma and depth to your soup. While yellow onions are common, white or sweet onions work well too. If you don’t have fresh garlic, garlic powder is an acceptable substitute—use about a quarter teaspoon for each clove needed.
Beef Broth: For richness, beef broth is essential. However, you can use chicken broth or vegetable broth if you prefer a lighter flavor or if beef broth isn’t available. Just watch for salt levels!
Rice: I recommend using white rice since it absorbs flavors well. Brown rice can also work, but keep in mind it takes longer to cook. If you’re short on time, instant rice is a great option too.
How Do You Get the Most Flavor from Your Soup?
To really maximize flavor, the order and method of cooking matter! Start by browning the beef well to develop a depth of flavor, then sauté the onions and garlic until soft. This builds a tasty base for your soup.
- Sauté the beef in the pot first, then remove excess fat for a less greasy soup.
- Cook onions until they are translucent, then follow with garlic for just a short time to prevent burning.
Finally, let the soup simmer for sufficient time so all those flavors meld together beautifully—around 15-20 minutes should do the trick!
How to Make Mexican Beef and Rice Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) ground beef
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup cooked white rice
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup black beans, drained and rinsed
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika (optional)
- Salt and pepper, to taste
- Juice of 1 lime
For Garnish:
- Fresh cilantro, chopped
- Sour cream, for serving
- Lime wedges, for serving
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and around 30 minutes to cook. In total, you will have a delicious, comforting soup ready to enjoy in about 40 minutes!
Step-by-Step Instructions:
1. Cook the Beef:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the ground beef. Cook it, breaking it apart with a spoon, until it’s browned and cooked through, about 5-7 minutes. If there’s excess fat, drain it so the soup isn’t greasy.
2. Sauté the Veggies:
Add the diced onion to the pot and sauté for about 3-4 minutes until it’s softened. Then, stir in the minced garlic for another 30 seconds until its lovely aroma fills the air—just be careful not to burn it!
3. Add the Broth and Tomatoes:
Pour in the beef broth along with the undrained diced tomatoes. Stir everything together so it’s well mixed.
4. Combine Remaining Ingredients:
Add the cooked white rice, corn kernels, black beans, ground cumin, chili powder, smoked paprika (if using), and season with salt and pepper. Stir well to combine all the ingredients.
5. Let It Simmer:
Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 15-20 minutes. This will allow all the flavors to blend beautifully.
6. Finish with Lime:
Turn off the heat and add the fresh lime juice, stirring it in for that zesty kick!
7. Serve and Enjoy:
Ladle the delicious soup into bowls. Garnish with a dollop of sour cream and a sprinkle of chopped cilantro. Don’t forget a lime wedge on the side for that extra squeeze of freshness! Enjoy your warm and comforting Mexican Beef and Rice Soup!
Can I Use Leftover Cooked Beef?
Absolutely! If you have leftover cooked beef, simply add it in during the last 5-10 minutes of cooking to heat through, skipping the browning step.
Can I Freeze This Soup?
Yes, you can freeze the soup! Allow it to cool completely, then transfer to airtight containers. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating on the stove or in the microwave.
What Can I Use Instead of Black Beans?
If you don’t have black beans, kidney beans or pinto beans are great substitutes! You can also leave them out for a bean-free soup if you prefer.
How Do I Make This Soup Spicier?
To add a kick to your soup, incorporate some chopped jalapeños or a dash of hot sauce while it’s simmering. Adjust to your spice preference!
