Description
This hearty, comforting one-pot soup features ground beef, rice, beans, and corn in a rich tomato broth. It tastes like a burrito in a bowl and is ready fast for busy weeknights.
Ingredients
- 1½ pounds ground beef
- ½ cup white onion finely chopped
- 2 teaspoons minced garlic
- 2 tablespoons taco seasoning
- 6 cups beef broth
- 1 cup tomato purée
- 1 can black beans 15 ounces rinsed and drained
- 1½ cups frozen corn
- 1 can petite diced tomatoes 14.5 ounces drained
- 1 cup long grain white rice uncooked
- 2 teaspoons lime juice
- 1½ teaspoons kosher salt
- ¼ cup fresh cilantro chopped
Instructions
- Heat a large Dutch oven or soup pot over medium high heat. Add the ground beef, onion, and garlic and cook 8 to 10 minutes, breaking up the meat, until fully browned. Drain excess fat.
- Sprinkle the taco seasoning over the beef mixture and stir until evenly coated.
- Pour in the beef broth and tomato purée and stir to combine.
- Add the black beans, corn, diced tomatoes, uncooked rice, lime juice, and salt. Stir well.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer 20 to 25 minutes, stirring occasionally, until the rice is tender.
- Remove from heat and stir in the chopped cilantro.
- Let the soup rest 5 minutes before serving. Ground beef must reach an internal temperature of 160°F before serving.
Notes
- The soup thickens as it sits, so add a splash of broth when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: One Pot
- Cuisine: Mexican