Taco Vegetable Soup

Taco Vegetable Soup – comfort food at its best! Ground beef, taco seasoning, Rotel, mixed vegetables, beef broth, and brown rice – ready in under 30 minutes. Leftovers are great for lunch and it freezes well. My husband gobbled this up! I’ve already made it 3 times this month! Serve with some cornbread and dinner is done! #soup #vegetables #taco #tacosoup #rice

Easy Vegetable Soup with Taco Seasoning

This Taco Vegetable Soup is a favorite at our house. It is super easy to make and packs a TON of great flavor. Taco meat, Rotel, mixed vegetables, beef broth, and brown rice. We make this soup a lot this time of year. We like to eat it for dinner and again for lunch during the week. It is chocked full of veggies and is very filling. All you need is some cornbread and you are set!

How to Make Quick Taco Vegetable Soup

This soup is SUPER easy to make. Brown some ground beef in a Dutch oven. Drain the fat. Add taco seasoning, beef broth, stewed tomatoes, creamed corn, Rotel, and mixed vegetables. Bring to a boil and simmer. Add some brown rice, cook a few more minutes and serve. It honestly only takes about 20 minutes from start to finish!

Tips & Frequently Asked Quesions

• Can substitute ground turkey or ground pork for ground beef.
• Can I make this in the slow cooker? Sure! Brown the ground beef. Dump everything in the slow cooker except the rice and cook until warmed through. 15 minutes before serving, add the instant rice and then serve.
• Can I make this in the Instant Pot? Yes! Turn the pot to sauté and brown the ground beef. Drain the fat. Add some beef broth and scrape up all the bits from the bottom of the insert. Add the remaining ingredients except for the rice. Cover, seal and cook on high pressure for 6 minutes. Quick-release the pressure. Add instant rice. Cover and let sit for 10 to 15 minutes and serve.
• I used instant brown rice. You can substitute instant white rice if you prefer.
• I don’t like instant rice. Can I use regular rice? Sure! You will need to adjust the cooking time. You may also need to add more broth after the rice is cooked.
• Can I make this soup a freezer meal? To make a freezer meal – cook ground beef and place all ingredients, except the rice, in a gallon ziplock bag. Place in the freezer. When ready to cook, place the contents of the freezer bag into the slow cooker and cook for 6 to 8 hours on LOW. Add rice and cook for an additional 10 minutes.
• Can I freeze leftover soup? Yes! You can freeze leftovers for a quick meal later. When ready to serve, partially thaw and warm on the stovetop or in the microwave.
• Is this soup gluten-free? If you use gluten-free taco seasoning, the soup will be gluten-free.

What to Serve with Soup

This soup is comfort food at its best. You can top the soup with your favorite taco toppings – sour cream, salsa, cheese, guacamole, Fritos. Get creative! You don’t need a lot to go with this hearty soup. We usually just make some cornbread sticks or rolls. Here are a few of our favorite recipes from the blog that go great with this soup:

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Recipe Print Recipe

Taco Vegetable Soup

Author: Plain Chicken

Yield: 6 people

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Taco Vegetable Soup – ground beef, taco seasoning, Rotel, mixed vegetables, beef broth, and brown rice – ready in under 30 minutes. Leftovers are great for lunch and it freezes well. My husband gobbled this up! I’ve already made it 3 times this month! Serve with some cornbread and dinner is done! #soup #vegetables #taco #tacosoup #rice

Equipment:

• Dutch Oven
• 6-qt Slow Cooker
• Instant Pot

Ingredients:

• 1 lb ground beef
• 1 (1-oz) package taco seasoning
• 3 cups frozen mixed vegetables
• 4 cupa beef broth
• 1 (15-oz) can creamed corn
• 1 (10-oz) can diced tomatoes and green chilies (Rotel)
• 1 (15-oz) can stewed tomatoes
• salt and pepper , to taste
• 1 cup instant brown rice

Instructions:

• In a Dutch oven or large sauce pan, cook ground beef until no longer pink. Drain any fat.
• Add taco seasoning, frozen vegetables, beef broth, creamed corn, diced tomatoes and green chilies, stewed tomatoes, salt, and pepper. Bring to a boil.
• Reduce heat, cover and simmer for 15 minutes. Add instant brown rice. Cover and continue cooking for 10 minutes.

Notes:

Can substitute ground turkey or ground pork for ground beef.

To make this in the slow cooker, brown the ground beef. Dump everything in the slow cooker except the rice and cook until warmed through. 15 minutes before serving, add the instant rice and then serve.

To make this in the Instant Pot, turn the pot to sauté and brown the ground beef. Drain the fat. Add some beef broth and scrape up all the bits from the bottom of the insert. Add the remaining ingredients except for the rice. Cover, seal and cook on high pressure for 6 minutes. Quick-release the pressure. Add instant rice. Cover and let sit for 10 to 15 minutes and serve.

I used instant brown rice. You can substitute instant white rice if you prefer.

Can use regular rice. You will need to adjust the cooking time. You may also need to add more broth after the rice is cooked.

To make a freezer meal – cook ground beef and place all ingredients, except the rice, in a gallon ziplock bag. Place in the freezer. When ready to cook, place the contents of the freezer bag into the slow cooker and cook for 6 to 8 hours on LOW. Add rice and cook for an additional 10 minutes.

You can freeze leftovers for a quick meal later. When ready to serve, partially thaw and warm on the stovetop or in the microwave.

This recipe uses a can of Rotel diced tomatoes and green chiles. Use any heat level you prefer – mild, regular, hot, or Mexican.

Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper: https://www.plainchicken.com/homemade-taco-seasoning/

Plain Chicken

https://www.plainchicken.com/taco-vegetable-soup/

All images and text © Plain Chicken, Inc.

Did you make this recipe?Mention @plainchicken or tag #plainchicken!

Steph