When the weather cools down and the days feel long, a steaming bowl of Mexican Beef and Rice Soup hits the spot like nothing else. It’s hearty, comforting, and just the right kind of spicy to warm your soul.
As a Texas girl, I have a soft spot for anything with bold, Southwestern flavors—and this recipe is one of those that’s been lovingly tweaked in my kitchen over and over until it became pure comfort in a bowl. My kids call it “taco soup’s cousin,” and honestly, that’s a pretty fair description.
Table of Contents
Why You’ll Love This Mexican Beef and Rice Soup
This Mexican Beef and Rice Soup is more than just a meal—it’s a big, cozy hug in a bowl.
Here’s why it’s become a regular on our dinner table:
- Quick and simple – Ready in about 45 minutes from start to finish.
- Budget-friendly – Uses pantry staples like rice, beans, and canned tomatoes.
- Flavorful and satisfying – A delicious balance of spice, tang, and heartiness.
- Perfect for leftovers – Tastes even better the next day.
Pro tip: Make a double batch and freeze some. Future you will thank present you.
What Does Mexican Beef and Rice Soup Taste Like?
Imagine the flavors of your favorite taco night but in a cozy, spoonable form.
You’ll get a mix of smoky cumin, tangy lime, tender beef, and hearty rice—plus little pops of sweetness from the corn. The heat level is totally customizable (because not everyone in my house can handle the jalapeño kick… looking at you, my youngest!).
Ingredients You’ll Need for Mexican Beef and Rice Soup
When it comes to a truly satisfying dinner, the magic is always in the ingredients—and this Mexican Beef and Rice Soup proves it. Each element adds depth, warmth, and that unmistakable homemade comfort you just can’t get from a can.
The beauty of this recipe is that it’s built on simple, everyday pantry staples that you probably already have waiting for you. Still, when they come together, they create something bold, hearty, and irresistibly good—like the cozy cousin of chili and the soul-soothing comfort of Chicken Poblano Soup.
Let’s break down exactly what you’ll need and why each ingredient matters:
Ground Beef (1 pound)
This is the hearty backbone of our Mexican Beef and Rice Soup. Choose 85% lean for the best balance of flavor and texture—it gives you that rich, meaty taste without making the soup greasy. You can also swap it for ground turkey or even shredded beef if you want a lighter or more rustic twist.
Onion (1 medium, diced)
Sweet yellow onions work best here. They soften and melt into the soup, building that savory base that ties every bite together. If you love deeper flavor, you can sauté the onions a little longer until they turn golden—it adds a subtle caramel note that’s chef’s kiss perfect.
Garlic (3 cloves, minced)
Because no great soup ever started without garlic. It brings the warmth and a little bit of that unmistakable “home-cooked” aroma that fills the kitchen and makes everyone wander in asking, “What’s for dinner?”
Bell Pepper (1, any color)
Bell peppers add a pop of color and a gentle sweetness that balances the spice. I love using red or yellow for a vibrant look, but green works great too if that’s what’s in your fridge.
Jalapeño (1, finely chopped – optional)
Totally optional, but if you like a little fire in your soup, this is where the fun begins. I seed mine to keep it mild for the kids, but if you’re feeling bold, toss in the seeds for an extra kick.
Spices – Cumin, Chili Powder, Smoked Paprika & Oregano
This quartet of Mexican-inspired spices brings the soul of the dish to life.
- Ground Cumin (1 tsp) – Earthy and aromatic, it gives the soup its classic Southwest flair.
- Chili Powder (1 tsp) – Adds depth, color, and just enough warmth to keep things interesting.
- Smoked Paprika (½ tsp) – My secret weapon for that irresistible smoky aroma.
- Dried Oregano (½ tsp) – Balances everything out with a hint of herbal brightness.
Together, these spices make your Mexican Beef and Rice Soup taste like it simmered for hours—even though it’s ready in under one!
Diced Tomatoes (1 can, 14.5 ounces, undrained)
Canned diced tomatoes add acidity and a fresh tomato flavor that brightens the broth. Don’t drain them—the juice adds body and color to the soup. If you love a chunkier texture, go for fire-roasted tomatoes for extra smoky depth.
Beef Broth (4 cups) + Water (1 cup)
This combo forms the soup’s flavorful base. Beef broth gives it richness, while a bit of water keeps the consistency light and sippable. If you prefer a stronger flavor, swap that extra cup of water for more broth.
Long-Grain White Rice (½ cup)
The rice soaks up all the spices and tomato goodness, turning each spoonful into a comforting, hearty bite. Long-grain rice holds its texture beautifully without turning mushy. If you’re using brown rice, just remember—it needs more time to cook!
Black Beans (1 can, 15 ounces, drained and rinsed)
Here’s where the hearty texture comes in. Black beans add fiber, protein, and a creamy bite that makes this Mexican Beef and Rice Soup so filling. You can also mix in kidney or pinto beans for variety.
Frozen Corn (1 cup)
Sweet pops of corn are the perfect contrast to the savory broth and beef. If fresh corn is in season, cut it right off the cob—it’ll make the soup taste even fresher and more vibrant.
Lime Juice (Juice of 1 lime)
That squeeze of lime at the end? Non-negotiable. It brightens the whole dish and cuts through the richness, giving it that signature Mexican tang.
Cilantro (¼ cup, chopped)
Fresh cilantro adds a burst of color and a refreshing finish. Stir it in just before serving to preserve its vibrant green color and aroma.
Optional Toppings – The Fun Part!
This is where you can make your bowl of Mexican Beef and Rice Soup truly your own:
- Shredded cheese (cheddar, Monterey Jack, or cotija)
- A dollop of sour cream for creaminess
- Sliced avocado for buttery richness
- Crispy tortilla strips or crushed chips for crunch
- Extra lime wedges for that zesty final touch
Toppings might be optional, but let’s be honest—they make it next-level good.
Jessica’s Tip
Whenever I make this Mexican Beef and Rice Soup, I double the batch because my kids always want seconds (and sometimes thirds!). Plus, it freezes beautifully—perfect for those busy weeknights when everyone’s hungry and you’ve only got 10 minutes to get dinner on the table.
How to Make Mexican Beef and Rice Soup
This is one of those recipes that looks like it took hours—but really, you’ll have dinner on the table in under 45 minutes. The best part? It’s all made in one pot. (Fewer dishes = more time to relax, right?)
So, grab your favorite Dutch oven, and let’s get cooking! Here’s exactly how to make the coziest Mexican Beef and Rice Soup—step by step.
Step 1: Brown the Beef
Start by heating 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once it’s shimmering, add 1 pound of ground beef.
Break up the beef with a wooden spoon as it cooks, stirring occasionally until it’s evenly browned and no pink remains. This should take about 5–7 minutes.
Pro Tip: Don’t skip draining the excess fat—it keeps your soup flavorful but not greasy.
This is the foundation of your Mexican Beef and Rice Soup, giving it that rich, savory depth that makes every spoonful so satisfying.
If you love one-pot meals like this, you’ll also adore my Chicken and Rice Casserole Bake—another family favorite that’s cozy, hearty, and made with simple ingredients.
Step 2: Sauté the Veggies
Once the beef is browned and drained, toss in your diced onion, bell pepper, and jalapeño (if using). Stir well and let them cook for 5 minutes, until softened and fragrant.
You’ll start to smell that delicious base forming—it’s the kind of aroma that makes the whole house feel like home.
Then add 3 cloves of minced garlic, stirring for another minute or two until the garlic becomes fragrant but not browned.
The secret to a great soup base? Patience. Letting these veggies caramelize slightly gives your Mexican Beef and Rice Soup that sweet-savory depth you can’t rush.
Step 3: Add the Seasoning and Toast the Spices
Here’s where the Mexican magic really happens. Sprinkle in the cumin, chili powder, smoked paprika, and dried oregano.
Stir constantly for about a minute to “toast” the spices. This step releases their natural oils and amplifies the flavor tenfold—it’s the difference between a good soup and a “whoa, this tastes amazing” kind of soup.
You’ll know you’re on the right track when your kitchen smells like your favorite Mexican restaurant.
This is the soul of your Mexican Beef and Rice Soup—bold, aromatic, and comforting all at once.
Step 4: Add Tomatoes and Build the Broth
Now, pour in your can of diced tomatoes (with the juices!). Stir well, scraping the bottom of the pot to lift all those flavorful bits left from browning the beef.
Next, add 4 cups of beef broth and 1 cup of water. Stir until everything is beautifully combined.
Want a thicker, heartier soup? Skip the extra cup of water.
Prefer it lighter and brothy? Keep it as is—it’s all about your preference.
This liquid base is what transforms your ingredients into that irresistible bowl of Mexican Beef and Rice Soup that everyone will want seconds of.
Step 5: Add the Rice and Simmer
Once your pot is at a gentle boil, stir in ½ cup of long-grain white rice.
Lower the heat to medium-low, cover the pot, and let it simmer for about 15 minutes.
You’ll notice the rice slowly absorbing all that spicy, tomato-rich broth—thickening the soup and giving it a satisfying, stick-to-your-ribs texture.
Jessica’s Tip: Stir occasionally while it simmers so the rice doesn’t cling to the bottom of the pot. It’s a little thing that makes a big difference.
Step 6: Stir in the Black Beans and Corn
After the rice is tender, stir in 1 can of black beans (drained and rinsed) and 1 cup of frozen corn.
Let the soup continue to simmer for another 5–7 minutes, just until everything is heated through.
At this stage, the Mexican Beef and Rice Soup is colorful, hearty, and smells downright irresistible. The beans add that creamy, comforting texture, while the corn brings little pops of sweetness with every bite.
Feeling adventurous? Add a handful of spinach or chopped zucchini for a hidden veggie boost—it blends right in, and the kids will never know!
Step 7: Season and Brighten It Up
Taste test time! Add salt and pepper as needed (remember, broths can vary in saltiness).
Then squeeze in the juice of one lime and stir through ¼ cup of fresh chopped cilantro.
This final step wakes up all the flavors and gives your soup that signature fresh, zesty finish that keeps you going back for just one more spoonful.
That lime? It’s the flavor “pop” that turns good soup into great soup.
Step 8: Serve and Add Your Favorite Toppings
Ladle your Mexican Beef and Rice Soup into big, cozy bowls.
Top with your favorite add-ons—shredded cheese, a dollop of sour cream, creamy avocado slices, crispy tortilla strips, and maybe a few extra cilantro leaves for color.
The toppings not only make it look restaurant-worthy, but they also let each person customize their bowl exactly how they like it.
Serve with a side of warm crusty bread, cornbread, or even a few lime wedges for squeezing.
Jessica’s Kitchen Moment
The first time I made this Mexican Beef and Rice Soup, it was one of those chilly Texas evenings when everyone wanted something cozy but hearty. My kids gobbled it up before I could even sit down—and that’s when I knew it was a keeper.
Now, it’s become a family tradition—especially when paired with my Mexican Street Corn Soup for a full-on flavor fiesta night.
Tips and Tricks for Perfect Mexican Beef and Rice Soup
- Rice type matters: Long-grain white rice holds its texture best. Brown rice takes longer—so adjust cooking time if you use it.
- Spice it your way: Omit the jalapeño for mild flavor or toss in cayenne for an extra kick.
- Add-ins welcome: Diced zucchini, carrots, or even spinach make great nutritious additions.
- Make ahead: This soup tastes even better the next day as the flavors meld.
- Freezer-friendly: Cool completely, portion into freezer-safe bags, and freeze up to 3 months.
Storing Mexican Beef and Rice Soup
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stove or microwave with a splash of water or broth.
FAQs
Can I use brown rice?
Yes! But it takes longer to cook—add about 15 extra minutes of simmering.
Is this soup spicy?
Not unless you want it to be. You control the spice with jalapeños or chili powder.
Can I make it vegetarian?
Absolutely. Swap the beef for lentils or meatless crumbles and use vegetable broth instead.
Conclusion
Whether you’re craving something comforting for a chilly evening or just need a quick family dinner, Mexican Beef and Rice Soup delivers every time. It’s flavorful, filling, and full of love—the kind of meal that brings everyone back for seconds.
If you try this recipe, I’d love to see your bowl! Tag me on Instagram or leave a comment below—I can’t wait to hear how it turned out.
And if you’re on a soup kick, don’t miss my Chicken Poblano Soup or Mexican Street Corn Soup for more cozy comfort.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Mexican Beef and Rice Soup – A Hearty, Flavor-Packed Dinner Idea
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course, Soup
- Method: Stove Top
- Cuisine: Mexican
Description
Mexican Beef and Rice Soup is a hearty, flavorful dish featuring seasoned ground beef, vegetables, beans, and rice in a rich tomato and broth base. It’s perfect for cozy nights or casual gatherings with friends and family.
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)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups beef broth
- 1 cup water
- ½ 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
- ¼ cup chopped fresh cilantro
- Optional Toppings:
- Shredded cheese
- Sour cream
- Sliced avocado
- Tortilla strips or chips
- Extra lime wedges
Instructions
1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat.
2. Add diced onion, bell pepper, and jalapeño (if using). Sauté for 5 minutes, until vegetables are softened. Add minced garlic and cook for 1–2 more minutes until fragrant.
3. Stir in cumin, chili powder, smoked paprika, and oregano. Cook for 1 minute to toast the spices.
4. Add diced tomatoes with juice and stir to combine.
5. Pour in beef broth and water. Bring to a boil.
6. Stir in rice. Reduce heat to low and simmer for about 15 minutes, or until rice is tender.
7. Stir in black beans and frozen corn. Simmer for another 5 minutes until heated through.
8. Season with salt and pepper. Stir in lime juice and chopped cilantro.
9. Ladle into bowls and top with desired toppings such as cheese, sour cream, avocado, tortilla strips, or extra lime wedges.
Notes
For a milder version, reduce chili powder or omit jalapeños. For more heat, add cayenne or extra jalapeño.
Great for meal prep—flavors deepen over time. Store in the fridge for up to 4 days.
Reheat gently with a splash of water or broth if soup thickens.
Use any color bell pepper you have on hand. Yellow or orange add sweetness.
Garnish with fresh toppings for extra flavor and texture.
