Description
This hearty Mexican Beef and Rice Soup is a flavorful and comforting dish featuring ground beef, vegetables, aromatic spices, and tender rice simmered together in a savory broth. Enhanced with black beans, corn, and fresh lime and cilantro, it’s perfect for a satisfying family meal and easily customizable with 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 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 from the pot to keep the soup rich but not greasy.
- Sauté the Vegetables: Add the diced onion, bell pepper, and jalapeño (if using) to the pot. Sauté for about 5 minutes, until the vegetables soften and develop flavor. Add the minced garlic and cook for another 1-2 minutes until fragrant, stirring often to avoid burning.
- Season and Add Tomatoes: Stir in the ground cumin, chili powder, smoked paprika, and dried oregano. Cook for 1 minute to toast the spices and bring out their aromas. Then add the diced tomatoes with their juice, stirring to combine evenly with the meat and vegetables.
- Add Broth and Rice: Pour in the beef broth and water, then bring the mixture to a vigorous boil. Once boiling, stir in the white rice. Reduce the heat to low, cover, and let the soup simmer gently for about 15 minutes, or until the rice becomes tender and fully cooked.
- Add Beans and Corn: Stir in the black beans and frozen corn. Continue simmering the soup for another 5 minutes to ensure the beans and corn are warmed through and well-incorporated into the soup’s flavors.
- Season and Finish: Taste the soup and season with salt and pepper as desired. Remove from heat and stir in the freshly squeezed lime juice and chopped cilantro, giving the soup a bright, fresh finish.
- Serve: Ladle the hot soup into bowls. Top with your choice of shredded cheese, a dollop of sour cream, sliced avocado, crunchy tortilla strips or chips, and extra lime wedges to serve alongside for added zest.
Notes
- For a spicier soup, keep the jalapeño seeds or add an extra one.
- You can substitute the beef with ground turkey or chicken for a leaner version.
- Use brown rice if you prefer, but increase the simmering time accordingly.
- Scoop off excess fat after browning the beef for a lighter soup.
- Vegetarian option: Omit meat and use vegetable broth, adding extra beans and vegetables.
- This soup stores well and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
