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Slow Cooker Taco Rice Soup

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Course Main Dish
Cuisine American

Ingredients
  

  • 2 Pounds Ground Beef browned
  • 1 Packet Taco Seasoning
  • 1 Teaspoon Garlic Salt
  • 1 Teaspoon Pepper
  • 1 Small Yellow Onion Chopped
  • 1 Can (15 oz) Corn Drained
  • 2 Cans (16 oz) Kidney Beans Drained
  • 2 Cans (15.5 oz) Bushes Black Beans Fiesta Beans, not drained or Black Beans, Rinsed and Drained
  • 2 Cans (14.5 oz) Stewed or Crushed Tomatoes Can also use Rotel
  • 3-4 Cans (14.5 oz) Chicken Broth
  • 4 Cups Cooked Long Grain Rice
  • Shredded Cheese for Garnish
  • Tortilla Chips
  • Sour Cream

Instructions
 

  • Place all ingredients into the slow cooker except the rice and chicken broth.
  • Add enough chicken broth 3-4 cans to fill the slow cooker up so that you'll just have enough room for the rice when it's ready.
  • Cook on low for 5-6 hours or high for 2-3 hours.
  • Use a Rice Cooker, Instant Pot or on the stove top cook 4 cups of long grain rice per regular instructions. You can do this right before or store for when the soup is ready in the refrigerator. 15 minutes before serving add the cooked rice to the soup.
  • Serve with tortilla chips and cheese. I enjoyed adding sour cream to my portion.
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