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Mexican Beef and Rice Soup Recipe

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★★★★★

4.9 from 88 reviews

This Mexican Beef and Rice Soup is a hearty and flavorful dish featuring ground beef, aromatic spices, tender rice, black beans, and sweet corn. Perfectly seasoned and finished with fresh lime juice and cilantro, this comforting soup is easy to make and customizable with delicious toppings like cheese, sour cream, and avocado.

Ingredients

Scale

Main Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced (any color)
  • 1 jalapeño, seeded and finely chopped (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 4 cups beef broth
  • 1 cup water
  • ½ cup long-grain white rice
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup frozen corn
  • Salt and pepper to taste
  • Juice of 1 lime
  • ¼ cup chopped fresh cilantro

Optional Toppings

  • Shredded cheese
  • Sour cream
  • Sliced avocado
  • Tortilla strips or chips
  • Extra lime wedges

Instructions

  1. Cook the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
  2. Sauté the Vegetables: Add the diced onion, bell pepper, and jalapeño (if using) to the pot. Sauté for 5 minutes, until the vegetables are softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
  3. Season and Add Tomatoes: Stir in the cumin, chili powder, smoked paprika, and dried oregano. Cook for 1 minute to toast the spices. Add the diced tomatoes (with their juice) and stir to combine.
  4. Add Broth and Rice: Pour in the beef broth and water. Bring the mixture to a boil. Stir in the rice, reduce the heat to low, and let the soup simmer for about 15 minutes, or until the rice is tender.
  5. Add Beans and Corn: Stir in the black beans and frozen corn. Continue to simmer for another 5 minutes, until the beans and corn are heated through.
  6. Season and Finish: Season the soup with salt and pepper to taste. Stir in the lime juice and chopped cilantro.
  7. Serve: Ladle the soup into bowls and top with your favorite toppings, such as shredded cheese, sour cream, sliced avocado, tortilla strips, or extra lime wedges.

Notes

  • You can adjust the spiciness by adding or omitting the jalapeño.
  • Use brown rice if you prefer, but cooking time will be longer.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or in the microwave with a splash of broth or water to loosen the soup.
  • For a vegetarian version, substitute ground beef with plant-based crumbles and use vegetable broth.

Keywords: Mexican beef soup, beef and rice soup, black bean soup, spicy beef soup, easy Mexican soup

Find it online: https://bakedbylisa.com/mexican-beef-and-rice-soup-recipe/