Description
This Mexican Beef and Rice Soup is a hearty and flavorful dish combining ground beef, rice, black beans, and vegetables simmered in a spiced tomato and beef broth. Perfect for a comforting meal, it’s enhanced with cumin, chili powder, and fresh lime juice, topped with cheese, sour cream, avocado, and crispy tortilla strips for a vibrant and satisfying experience.
Ingredients
Scale
Soup Base
- 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
- 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 olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon during cooking. Drain any excess fat from the pot to keep the soup rich but not greasy.
- Sauté the Vegetables: Add diced onion, bell pepper, and jalapeño to the pot. Sauté for about 5 minutes until the vegetables soften. Then add minced garlic and cook for an additional 1-2 minutes until fragrant to build the soup’s flavor base.
- Season and Add Tomatoes: Stir in the cumin, chili powder, smoked paprika, and dried oregano. Cook for 1 minute to toast the spices, then add the diced tomatoes with their juices. Stir well to combine all the ingredients evenly.
- Add Broth and Rice: Pour in beef broth and water, bringing the mixture to a boil. Add the rice, then reduce heat to low to let the soup simmer gently for about 15 minutes, or until the rice is fully tender and has absorbed the flavors.
- Add Beans and Corn: Stir in drained black beans and frozen corn. Continue simmering for another 5 minutes to heat the beans and corn through, ensuring everything is cooked to perfection.
- Season and Finish: Season with salt and pepper to your taste. Add fresh lime juice and chopped cilantro, stirring to brighten and finish the soup with fresh, zesty notes.
- Serve: Ladle the hot soup into bowls and top with your choice of shredded cheese, sour cream, sliced avocado, and tortilla strips or chips. Serve extra lime wedges on the side to add additional tang as desired.
Notes
- For extra heat, leave the seeds in the jalapeño or add more chili powder.
- Use brown rice instead of white rice, but increase simmer time to about 40 minutes.
- To make this soup gluten free, ensure the beef broth used is certified gluten free.
- Leftovers store well in the fridge for up to 3 days and also freeze nicely for up to 2 months.
- You can substitute ground turkey or chicken for a leaner version of the soup.
