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This hearty South-of-the-Border Beef and Rice Soup blends all the tasty elements of a burrito into one steaming bowl. It's just what you need when the weather turns cold or you're in the mood for something with a Mexican twist. The rich spices, soft rice, and fun add-ons like cheese, fresh herbs, and a spoonful of yogurt make each serving special.
Warming Mexican-Inspired Comfort
I came up with this dish when I wanted burrito flavors but in soup form. The way the Mexican spices mix with the beefy broth is amazing, and watching the rice soak up all those tasty juices makes me smile every time. What's really fun is letting everyone fix their own bowls with different toppings so nobody gets the same meal twice.
Your Ingredient List
- Ground Beef: Grab some lean beef for that filling, meaty base. Want something lighter? Turkey or chicken work too.
- Taco Seasoning: Throw in your favorite mix from home or the store to get that Mexican flavor kick.
- Tomato Purée: This gives your soup a smooth, deep backbone.
- Beef Stock: Adds richness to every spoonful. Chicken stock works in a pinch.
- Black Beans and Corn: These bring nice texture, extra protein, and a bit of sweetness.
- Rice: Soaks up all the tasty broth and makes the soup more filling.
- Fresh Cilantro: Adds a pop of color and fresh flavor at the end.
Cooking Steps
- Step 1: Brown the Meat
- Get a big soup pot going and toss in your ground beef with onion and garlic. Cook it all until the meat isn't pink anymore and breaks up nicely. Pour off any extra fat.
- Step 2: Add Seasonings
- Sprinkle in your taco seasoning and stir it around so the meat gets fully coated.
- Step 3: Build the Soup
- Pour in your beef stock, tomato purée, canned tomatoes with their juice, black beans, corn, a squeeze of lime, and the uncooked rice. Give it all a good stir.
- Step 4: Simmer
- Let it come to a bubble, then turn down the heat, put the lid on, and let it cook quietly for about 20-25 minutes until the rice gets soft. Stir now and then.
- Step 5: Garnish and Serve
- Mix in some fresh chopped cilantro right before you serve it. Then let everyone add cheese, yogurt, or whatever toppings they like.
Tips for Success
After making this soup many times I've picked up some good tricks. Make sure you really brown that meat well because those crispy bits make the soup taste way better. I always put the rice in raw so it can grab all the flavors while it cooks. My family loves when I set out bowls of different cheese types yogurt and fresh cilantro so they can dress up their soup just right.
Storage Ideas
You can keep this soup in your fridge for a few days and it actually tastes even better later. When you heat it up again you might want to add some extra broth since the rice drinks up liquid as it sits. I usually cook a huge pot on the weekend so we can have quick meals during busy weekdays and we never get bored because we can switch up our toppings each time.
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Frequently Asked Questions
- → How early can I prepare this soup?
- You can cook it in advance and store it in the fridge. Just keep in mind that rice will soak up extra liquid, so you might need more broth when reheating.
- → What works as a beef substitute?
- Ground turkey, chicken, or even plant-based meat alternatives are great options for a lighter or vegetarian version.
- → Is freezing this dish an option?
- Absolutely! Freeze it for up to 3 months, but note the rice may soften slightly when reheated. Make sure the soup is cool before freezing.
- → Which toppings should I try?
- Top it however you'd like—some ideas are shredded cheese, lime juice, avocado slices, sour cream, fresh cilantro, or crushed tortilla chips.
- → Can I switch up the beans?
- Totally! Try pinto, kidney, or your preferred mix of beans. Just rinse and drain them before adding them to the dish.