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Mexican Beef and Rice Soup

A hearty and flavorful Mexican-inspired soup with ground beef, rice, and a medley of vegetables. Perfect for a comforting and satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Soup 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 diced tomatoes 14.5 ounces, undrained
  • 4 cups beef broth
  • 1 cup water
  • 1/2 cup long-grain white rice
  • 1 can black beans 15 ounces, drained and rinsed
  • 1 cup frozen corn
  • Salt and pepper to taste
Garnish
  • 1 lime Juice of
  • 1/4 cup fresh cilantro chopped
  • Shredded cheese
  • Sour cream
  • Sliced avocado
  • Tortilla strips or chips
  • Extra lime wedges

Method
 

  1. Cook the Beef: Brown ground beef in olive oil, drain excess fat.
  2. Sauté the Vegetables: Sauté onion, bell pepper, and jalapeño (if using). Add garlic and cook until fragrant.
  3. Season and Add Tomatoes: Stir in spices. Add diced tomatoes and combine.
  4. Add Broth and Rice: Pour in broth and water. Simmer until rice is tender.
  5. Add Beans and Corn: Stir in black beans and frozen corn. Simmer until heated through.
  6. Season and Finish: Season with salt, pepper, lime juice, and cilantro.
  7. Serve: Ladle soup into bowls and top with desired toppings.

Notes

Adjust the amount of jalapeño to control the spiciness of the soup.