Go Back
- 1 pound ground beef - 1 medium onion, diced - 3 cloves garlic, minced - 1 jalapeño, finely chopped (seeds removed for less heat) - 1 can (14.5 oz) diced tomatoes with green chilies - 4 cups beef broth - 1 cup long-grain white rice - 1 cup corn (fresh or frozen) - 1 tablespoon chili powder - 1 teaspoon cumin - Salt and pepper to taste - 2 tablespoons olive oil The main ingredients create a rich and hearty soup. Ground beef adds protein and depth. Fresh vegetables like onions, garlic, and jalapeño give it a bright flavor. The diced tomatoes bring in a tangy twist. Beef broth serves as a savory base, while rice and corn add texture and heartiness. Chili powder and cumin provide a warm kick that ties the dish together. - Fresh cilantro - Diced avocado - Lime wedges Garnishes elevate this soup to a new level. Fresh cilantro adds a pop of color and freshness. Diced avocado brings creaminess that balances the spices. Squeezing lime juice over the soup adds a bright, zesty finish. You can mix and match these garnishes to suit your taste. Each bite can be a little different! {{ingredient_image_1}} To start, grab a large pot and heat 2 tablespoons of olive oil over medium heat. Add 1 medium diced onion. Sauté for about 3-4 minutes until the onion turns soft and clear. Next, toss in 3 minced garlic cloves and 1 finely chopped jalapeño. Cook for another 2 minutes until the kitchen smells great. Now, it’s time to add the main protein. Increase the heat to medium-high and add 1 pound of ground beef. Break it apart with a spatula. Cook it for about 5-7 minutes until it’s nicely browned. If there’s extra fat, drain it away to keep the soup light. Once your beef is ready, stir in 1 can of diced tomatoes with green chilies. Pour in 4 cups of beef broth, and sprinkle in 1 tablespoon of chili powder and 1 teaspoon of cumin. Season with salt and pepper to taste. Bring this delicious mix to a boil. When it starts bubbling, add in 1 cup of long-grain white rice and 1 cup of corn, either fresh or frozen. Reduce the heat to low, cover, and let it simmer. This should take about 20 minutes, until the rice is tender and fluffy. After your soup simmers, check the consistency. If it seems too thick, you can add a bit more broth. Taste it and adjust the seasoning with extra salt, pepper, or spices if needed. Now for the fun part! Serve the soup hot in deep bowls. Top each bowl with diced avocado and chopped fresh cilantro. Squeeze fresh lime juice over each serving for a burst of flavor. Enjoy your hearty Mexican beef rice soup! To get the rice just right, watch the cooking time. Long-grain rice needs about 20 minutes to cook. Check it often. If it feels firm, give it a few more minutes. To prevent the soup from being too watery, reduce the broth if you want a thicker soup. You can also add a bit more rice to soak up extra liquid. To boost flavor, consider adding spices like smoked paprika or oregano. These spices add depth and warmth to the soup. For a richer broth, use homemade beef broth if you can. You can also simmer the soup longer to deepen the flavors. A squeeze of lime juice right before serving brightens the taste. Pro Tips Use Lean Ground Beef: Opt for lean ground beef to reduce fat content and keep the soup light without sacrificing flavor. Adjust Spice Level: For a milder soup, omit the jalapeño or use a small amount. You can always add hot sauce later for those who prefer more heat. Fresh Herbs Make a Difference: Adding fresh cilantro just before serving enhances the flavor profile and adds a burst of freshness. Perfectly Cooked Rice: To prevent mushy rice, keep an eye on the cooking time and avoid stirring the soup too much once the rice is added. {{image_2}} You can switch the ground beef for turkey or chicken. These options give a lighter taste. Turkey works well if you want less fat. Chicken adds a nice flavor too. Just cook it until it's no longer pink. If you prefer a meatless meal, try beans or lentils. Black beans or pinto beans add protein and fiber. Lentils also offer a hearty texture. Cook them until soft, then add to the soup. These choices make the dish filling without meat. You can use brown rice instead of white rice. Brown rice has more fiber and nutrients. It takes longer to cook, so allow extra time. The flavor is nutty, which can add depth to the soup. Quinoa is another great choice for a health twist. It cooks faster than brown rice and is gluten-free. Quinoa adds a unique texture and protein boost. Rinse it before cooking to remove bitterness. This option can make your soup even more nutritious. To store your Mexican beef rice soup, let it cool first. Use airtight containers to keep it fresh. This soup lasts about 3 to 4 days in the fridge. For longer storage, freeze it. Pour into freezer bags or containers. It can last up to 3 months in the freezer. Just remember to label your containers with the date. That way, you know when to use it. When it’s time to reheat, use a pot on the stove. Pour the soup in and heat it on low. Stir often to warm it evenly. This method keeps the flavors intact. You can also use the microwave. Transfer the soup to a microwave-safe bowl. Heat it in short bursts, stirring in between. This helps prevent hot spots and keeps the texture nice. Enjoy your soup warm and flavorful! To spice up your Mexican Beef Rice Soup, add more jalapeños or use hotter peppers. You can also increase the chili powder or add a dash of hot sauce. Taste your soup as you go, so it doesn't get too spicy. If you want a smoky flavor, consider adding a little chipotle pepper. It adds depth and heat in one go. Yes, you can make this soup in a slow cooker! Brown the beef first in a skillet. Then, add all the ingredients to the slow cooker. Cook on low for six to eight hours or high for three to four hours. The flavors will meld perfectly, and the beef will be so tender. Just remember to add the rice in the last 30 minutes of cooking to keep it from getting mushy. - Side dish options Serve it with warm tortillas or tortilla chips for a crunchy touch. You might also enjoy a simple green salad or some Mexican street corn on the side. - Accompaniments and beverages A refreshing drink like horchata or iced tea pairs well. For a fun twist, serve with a light beer or a margarita. Each option brings a different flavor to your meal! In this blog post, we explored how to make Mexican Beef Rice Soup. We covered main ingredients like ground beef, fresh veggies, and spices. The step-by-step instructions made it easy to sauté, cook, and combine everything. I shared tips on texture and flavor to enhance your soup. We also looked at tasty variations and how to store leftovers. This dish is flexible and fun, so feel free to get creative. Enjoy your delicious soup, and let it warm your meals with joy!

Spicy Mexican Beef Rice Soup

A flavorful and hearty soup with ground beef, rice, and spices, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 300 kcal

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño finely chopped (seeds removed for less heat)
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 4 cups beef broth
  • 1 cup long-grain white rice
  • 1 cup corn (fresh or frozen)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • 1 4 cup fresh cilantro, chopped (for garnish)
  • 1 avocado diced (for serving)
  • Lime wedges (for serving)

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
  • Add minced garlic and jalapeño to the pot. Cook for another 2 minutes until fragrant.
  • Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.
  • Stir in the diced tomatoes (with their juices), beef broth, chili powder, cumin, salt, and pepper. Bring the mixture to a boil.
  • Once boiling, add the rice and corn. Reduce the heat to low, cover, and let simmer for about 20 minutes or until the rice is tender.
  • Check consistency and seasoning, adjusting with additional salt, pepper, or spices as needed.
  • Serve the soup hot, topped with diced avocado and chopped cilantro. Squeeze fresh lime juice over each bowl for added brightness.

Notes

Serve in deep bowls garnished with cilantro and lime for an appealing look.
Keyword beef, Mexican, rice, soup, spicy