This Mexican Beef and Rice Soup is a warm hug in a bowl! It’s filled with tender beef, fluffy rice, and loads of spices that bring exciting flavors to your meal.
I love how cozy this soup feels, especially on chilly days. Plus, it’s super easy to make—just throw everything in one pot and let it bubble away. Yum!
Key Ingredients & Substitutions
Ground Beef: This is the star of the soup! You can substitute it with ground turkey or chicken for a leaner option. If you need a meatless version, try using lentils or mushrooms for a hearty texture.
Rice: Long-grain white rice is great for this soup. If you want a different flair, use brown rice or quinoa. Keep in mind, cooking times may vary with different grains.
Canned Diced Tomatoes: These add flavor and texture. You can replace them with fresh diced tomatoes or crushed tomatoes if that’s what you have on hand. Just adjust the consistency with a bit of water if needed.
Corn: Fresh or frozen corn works well! If you’re out of corn, diced bell peppers or peas could be tasty substitutes that add sweetness.
Spices: If you’re missing smoked paprika, regular paprika will still taste good. For a kick, add extra chili powder or try cayenne pepper.
How Can I Make Sure My Soup Has the Best Flavor?
Flavor development is key in this soup! Start with browning the onions and garlic before adding the beef. This creates a lovely base. Don’t rush this step, as it enhances the deliciousness of the final dish.
- Cook the meat until browned; this adds depth and a nice texture.
- Toast your spices briefly before adding liquid to bloom their flavors. This simple trick boosts the taste significantly!
- Simmer the soup gently after adding the liquids. This allows everything to meld together beautifully.
Don’t forget to taste and adjust the seasonings at the end! A little extra salt or some lime juice can brighten up the soup and enhance all the flavors.
How to Make Mexican Beef and Rice Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) ground beef
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup white rice, uncooked (preferably long-grain)
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1 cup corn kernels (fresh or frozen)
- 1 (15 oz) can black beans, drained and rinsed
- 6 cups beef broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
For Garnish:
- Fresh cilantro, chopped
- Sour cream
- Optional: 1 jalapeño, seeded and minced for extra heat
How Much Time Will You Need?
This delicious soup will take about 10 minutes for preparation and around 30 minutes for cooking, so about 40 minutes in total. It’s quick to make, and the comforting aroma will fill your kitchen as it simmers!
Step-by-Step Instructions:
1. Sautéing the Aromatics:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Toss in the chopped onion and sauté it for 3-4 minutes until it becomes soft and translucent. Don’t rush this step; you want to bring out that lovely sweetness in the onion!
2. Adding Garlic & Beef:
Add the minced garlic and cook for another 30 seconds until fragrant. Next, increase the heat to medium-high and add the ground beef. Break it apart with a spoon and cook until browned and fully cooked through, which should take about 6-8 minutes. If there’s excess fat, be sure to drain it.
3. Mixing in the Spices:
Stir in the cumin, chili powder, smoked paprika, and a pinch of salt and pepper. Cook the spices for 1 minute to toast them and enhance their flavors.
4. Adding Rice and Liquid:
Now, toss in the uncooked rice, stirring to coat it well in the spices and meat mixture. Pour in the beef broth, diced tomatoes (with juice), corn, black beans, and the jalapeño if you like it spicy. Mix everything together nicely.
5. Cooking the Soup:
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the rice is cooked and tender. Stir occasionally to make sure nothing sticks to the bottom.
6. Final Touches:
Once the rice is ready, taste the soup and adjust the seasonings with more salt or pepper if needed. Serve the soup hot in bowls, garnished with a dollop of sour cream and a sprinkle of fresh chopped cilantro. Enjoy it with some warm tortillas or your favorite Mexican bread!
This Mexican Beef and Rice Soup is the perfect cozy meal packed with flavor and comfort. Enjoy every spoonful!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great lean alternative. Just follow the same steps, and you’ll have a deliciously lighter soup that still packs a ton of flavor.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to freeze it, let the soup cool completely before transferring it to freezer-safe bags or containers. It will keep well for up to 3 months!
Can I Add More Vegetables to the Soup?
Definitely! Feel free to toss in additional veggies like bell peppers, zucchini, or carrots for extra nutrients and flavor. Just make sure to adjust the cooking time slightly if they’re fresh and need more time to soften.
What’s the Best Way to Reheat My Soup?
The best way to reheat the soup is on the stove over medium heat, stirring occasionally until warmed through. If it’s too thick, add a splash of broth or water to reach your desired consistency. You can also reheat it in the microwave if you’re in a hurry! Just remember to stir it halfway through.
