Description
This hearty Mexican Beef and Rice Soup combines ground beef, fresh vegetables, aromatic spices, and tender rice in a flavorful broth, topped with classic garnishes like shredded cheese and avocado for a comforting and satisfying meal.
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 for extra heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups beef broth
- 1 cup water
- 1/2 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
- 1/4 cup chopped fresh cilantro
Toppings
- Shredded cheese
- Sour cream
- Sliced avocado
- Tortilla strips or chips
- Extra lime wedges
Instructions
- 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 to keep the soup from becoming greasy.
- Sauté the Vegetables: Add the diced onion, bell pepper, and jalapeño (if using) to the pot. Sauté for 5 minutes until the vegetables soften. Then add the minced garlic and cook for an additional 1-2 minutes until fragrant, enhancing the soup’s flavor.
- Season and Add Tomatoes: Stir in the ground cumin, chili powder, smoked paprika, and dried oregano. Cook the spices for 1 minute to toast them, releasing their aroma. Add the undrained diced tomatoes and stir well to combine.
- Add Broth and Rice: Pour in the beef broth and water. Bring the mixture to a boil. Once boiling, stir in the rice, reduce heat to low, and let the soup simmer gently for about 15 minutes, or until the rice is tender and cooked through.
- Add Beans and Corn: Stir in the drained and rinsed black beans along with the frozen corn. Continue to simmer the soup for another 5 minutes to heat the beans and corn completely.
- Season and Finish: Taste the soup and season with salt and pepper accordingly. Then stir in the fresh lime juice and chopped cilantro for a bright, fresh finish.
- Serve: Ladle the soup into bowls and add your favorite toppings such as shredded cheese, sour cream, sliced avocado, tortilla strips, and extra lime wedges for added flavor and texture.
Notes
- For extra heat, include the seeds of the jalapeño or add more chili powder.
- If you prefer a thicker soup, reduce the broth slightly or add a bit more rice.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- To make this soup gluten-free, ensure that the beef broth used is certified gluten-free.
- Feel free to substitute ground turkey or chicken for a leaner option.
- The rice can be swapped for brown rice, but cooking time will increase accordingly.
