Name: Mexican Beef and Rice Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: mexican
Ingredients: 1 tablespoon olive oil; 1 pound ground beef; 1 medium onion, diced; 3 cloves garlic, minced; 1 bell pepper, diced; 1 jalapeño, seeded and chopped (optional); 1 teaspoon ground cumin; 1 teaspoon chili powder; ½ teaspoon smoked paprika; ½ teaspoon dried oregano; 1 (14.5 oz) can diced tomatoes, undrained; 4 cups beef broth; 1 cup water; ½ cup long-grain white rice; 1 (15 oz) can 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, lime wedges

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If you’re craving something bold, comforting, and deeply satisfying, this Mexican Beef and Rice Soup is exactly what you need. It’s a one-pot wonder that’s brimming with flavor and texture—thanks to a savory blend of ground beef, tender vegetables, hearty rice, and classic Mexican spices. With a touch of heat from jalapeño (optional, of course) and brightness from fresh lime juice, it hits all the right notes for a family-friendly dinner that’s both cozy and exciting.

This soup is perfect for chilly evenings, game day gatherings, or anytime you want something hearty that doesn’t take hours to prepare. It’s also incredibly versatile, so you can tailor the spice level, toppings, and ingredients to suit your taste or whatever you’ve got in your pantry.

Mexican Beef and Rice Soup

Why You’ll Love This Recipe

One-pot meal – Less mess and all the flavor.
Full of bold Mexican spices – Every spoonful is packed with warm, savory flavor.
Hearty and filling – Thanks to protein-rich beef, rice, beans, and corn.
Customizable toppings – From cheese and avocado to crunchy tortilla strips.
Perfect for leftovers – It tastes even better the next day!

Ingredients

(Tip: You can find a full list of ingredients and measurements in the recipe card below.)

Olive oil – For sautéing.
Ground beef – Adds heartiness and depth.
Onion, garlic, bell pepper, jalapeño – The flavor base.
Cumin, chili powder, paprika, oregano – Bold Mexican-inspired spices.
Canned diced tomatoes – With juice for added flavor.
Beef broth and water – The liquid base.
Long-grain white rice – Cooks right in the pot.
Black beans and frozen corn – Extra heartiness and color.
Lime juice and cilantro – For a fresh finish.
Salt and pepper – To taste.
Optional toppings – Cheese, sour cream, avocado, tortilla strips, extra lime.

Instructions

1. Cook the Beef
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat.

2. Sauté the Vegetables
Add diced onion, bell pepper, and jalapeño (if using). Cook for 5 minutes until softened. Stir in minced garlic and cook another 1–2 minutes until fragrant.

3. Add the Spices and Tomatoes
Mix in cumin, chili powder, smoked paprika, and oregano. Let the spices toast for 1 minute. Add diced tomatoes (with juice) and stir to combine.

4. Add Broth and Rice
Pour in beef broth and water. Bring to a boil, then stir in the rice. Reduce heat and simmer for about 15 minutes, or until the rice is tender.

5. Stir in Beans and Corn
Add black beans and frozen corn. Simmer another 5 minutes, until heated through.

6. Season and Finish
Add salt and pepper to taste. Stir in lime juice and chopped cilantro for a fresh finish.

7. Serve and Garnish
Ladle into bowls and top with your favorite garnishes—cheese, sour cream, avocado, tortilla strips, or extra lime wedges.

Variations

Spice it up – Add extra jalapeño or a dash of hot sauce.
Swap the protein – Try ground turkey, chicken, or plant-based meat alternatives.
Add greens – Stir in baby spinach or kale just before serving.
Try different beans – Pinto or kidney beans work great too.
Go vegetarian – Leave out the beef and use vegetable broth instead.

Storage and Reheating

To store: Let the soup cool completely, then store in airtight containers in the fridge for up to 4 days.
To freeze: Freeze in individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
To reheat: Warm on the stove over medium heat or in the microwave until hot. Add a splash of water or broth if it thickens too much. FAQs

How spicy is this soup?

It’s mild to moderately spicy, especially if you leave out the jalapeño. You can easily adjust the heat to your liking.

Can I use brown rice instead of white?

Yes, but it will take longer to cook. You may need to add more broth or water and simmer for 35–40 minutes.

What kind of beef is best?

Ground beef works best for ease, but diced chuck or leftover steak can also be used.

Can I make this in a slow cooker?

Yes! Brown the beef first, then combine all ingredients (except rice, lime, and cilantro) in the slow cooker. Cook on low for 6–7 hours. Stir in cooked rice, lime juice, and cilantro at the end.

Is this gluten-free?

Yes, this soup is naturally gluten-free. Just make sure your broth and spices are certified gluten-free.

Can I use leftover rice?

Absolutely. Add cooked rice in the last 5 minutes just to warm through.

What if I don’t have beef broth?

You can substitute with chicken broth or vegetable broth—it still tastes great!

Can I add cheese directly into the soup?

Sure! Stir in some shredded cheddar or Monterey Jack just before serving for a creamy finish.

Will kids like this?

Yes, just leave out the jalapeño and go easy on the spices for a milder version.

What should I serve with it?

Cornbread, tortillas, or a simple green salad pair perfectly.

Conclusion

This Mexican Beef and Rice Soup is everything a great weeknight dinner should be—easy, hearty, flavorful, and incredibly satisfying. Whether you’re serving it up on a chilly night or meal prepping for the week, it’s a recipe that checks all the boxes. Load it up with your favorite toppings, grab a spoon, and enjoy a warm bowl of comfort with a little Mexican flair.