Best 4 Beefy Mexican Rice Soup With Tomatoes Beans And Corn Ready In Recipes

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Indulge in a hearty and flavorful culinary journey with our Beefy Mexican Rice Soup, a symphony of bold flavors and wholesome ingredients. This delectable soup features tender beef, fluffy rice, and a medley of colorful vegetables, all simmering in a rich and savory tomato-based broth. The addition of black beans and corn enhances the soup's texture and adds a touch of sweetness, while the blend of spices, including chili powder, cumin, and oregano, creates a tantalizing aroma that will fill your kitchen. Whether you're looking for a comforting meal on a chilly evening or a satisfying lunch option, this Beefy Mexican Rice Soup is sure to hit the spot.

In addition to the classic Beefy Mexican Rice Soup recipe, we present a collection of variations to cater to diverse preferences and dietary restrictions. For those who prefer a vegetarian version, we offer a hearty Vegetable Mexican Rice Soup loaded with an array of fresh vegetables and a rich vegetable broth.

For those seeking a zesty kick, our Spicy Beef Mexican Rice Soup amps up the heat with the addition of diced jalapeños and a touch of cayenne pepper. And for those who love the flavors of Mexican cuisine, our Mexican Rice Soup with Chicken and Corn combines tender chicken, corn, and a blend of Mexican spices for a truly authentic experience.

Each recipe includes detailed instructions, step-by-step photos, and a list of easily accessible ingredients to ensure a seamless cooking experience. Whether you're a seasoned cook or just starting out in the kitchen, our Beefy Mexican Rice Soup and its variations are sure to become favorites in your recipe collection. So, gather your ingredients, put on your apron, and let's embark on a culinary adventure!

Check out the recipes below so you can choose the best recipe for yourself!

BEANS AND RICE TACO SOUP



Beans and Rice Taco Soup image

Beans and Rice Taco Soup is a 30 minute, one pot meal that's made with only canned and shelf-stable ingredients. This flavorful and hearty tomato soup is filled with spicy salsa, black beans, corn, rice, and taco seasoning.

Provided by Heather

Categories     Main Course     Soup

Time 25m

Number Of Ingredients 8

15 ounces canned beans (drained and rinsed)
1 cup rice (uncooked)
15 ounces canned corn (drained)
15 ounces tomato sauce
16 ounces salsa
32 ounces broth (chicken, beef, or vegetable)
1 tablespoon taco seasoning
2 cups water

Steps:

  • In a pot over medium-high heat, add beans, rice, corn, tomato sauce, salsa, broth, and taco seasoning, stirring until combined. Bring to a boil, cover, and reduce heat to low.
  • Cook for 20 minutes (for regular rice), or until rice is cooked through. If using instant rice, pasta, or another grain, cook according to package directions. Remove lid and stir pot twice during cooking to prevent rice from sticking to the bottom.
  • Remove from heat and add up to two cups of water to thin soup. Otherwise, soup will be thick, like a stew. Allow to set for 5 minutes, then serve.

Nutrition Facts : Calories 324 kcal, Carbohydrate 67 g, Protein 11 g, Fat 2 g, SaturatedFat 1 g, Sodium 2215 mg, Fiber 8 g, Sugar 10 g, ServingSize 1 serving

TEX-MEX BEAN SOUP WITH RICE



Tex-Mex Bean Soup with Rice image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
1 small onion, chopped
1 clove garlic, chopped
3/4 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 15-ounce can diced tomatoes with green chiles
1 15-ounce can no-salt-added black beans, drained and rinsed
1 15-ounce can no-salt-added pinto beans (do not drain)
1 1/2 cups cooked brown rice, thawed if frozen
1/2 cup fresh cilantro, roughly chopped
8 corn tortillas
1/2 cup shredded low-fat cheddar cheese (about 2 ounces)

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the garlic, cumin, 1/4 teaspoon salt and a few grinds of pepper; cook until lightly toasted, about 1 minute. Add the tomatoes, black beans, pinto beans and 6 cups water. Bring to a boil, then reduce the heat to medium and stir. Simmer until slightly thickened, about 15 minutes.
  • Remove 1/2 cup of the bean mixture to a bowl using a slotted spoon; mash with a fork, then return to the pot along with the rice and 1/4 cup cilantro. Cook until the soup thickens, about 5 more minutes. Season with salt and pepper. Warm the tortillas in a dry skillet or wrap in damp paper towels and microwave; wrap in foil to keep warm.
  • Top each serving of soup with the cheese and the remaining 1/4 cup cilantro. Serve with the warm tortillas.

BEEFY BEAN SOUP



Beefy Bean Soup image

This quick and filling soup from Carolyn Burbidge of makes a bunch, but it won't last long! The reader from Bountiful, Utah says, "The leftovers are even better the next day. I love it because we get two hearty meals out of one short cooking session."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (3 quarts).

Number Of Ingredients 15

1 can (29 ounces) tomato puree
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1 cup beef broth
4-1/2 teaspoons chicken bouillon granules
3/4 teaspoon salt
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
3/4 cup uncooked elbow macaroni
1/2 pound ground beef
1 cup chopped celery
1/2 cup chopped onion
1/2 teaspoon dried minced garlic
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained

Steps:

  • In a Dutch oven, combine the first eight ingredients. Bring to a boil. Stir in macaroni. Reduce heat; simmer, uncovered, for 10-15 minutes or until macaroni is tender. , Meanwhile, in a large skillet, cook the beef, celery, onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add to tomato mixture. Stir in beans; heat through.

Nutrition Facts : Calories 225 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 1091mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 8g fiber), Protein 15g protein.

MEXICAN TOMATO RICE AND BEANS



Mexican Tomato Rice and Beans image

This is a good Tex-Mex side dish (or even a main dish) that isn't very spicy, but IS very garlicky. We had this with Recipe #120056. I didn't have quite enough of the fresh herbs so I mixed dried with fresh. From Fine Cooking (April/May 2005)

Provided by Vino Girl

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup uncooked medium grain white rice
2 cups cold water
1 (14 1/2 ounce) can diced tomatoes (Petite-cut)
water (as needed)
2 tablespoons olive oil
6 garlic cloves, finely chopped
1 jalapeno, cored and finely chopped (leaving in the seeds depends on how hot you like it)
1 (15 ounce) can black beans, drained and rinsed
2 teaspoons kosher salt (or to taste, I used about 1/2 of this) or 2 teaspoons sea salt (or to taste, I used about 1/2 of this)
2 teaspoons ground cumin
1 teaspoon chili powder
1/4 cup fresh oregano, finely chopped
1/4 cup fresh cilantro, finely chopped

Steps:

  • In a one quart saucepan, combine rice with water.
  • Bring to a boil over medium-high heat, cover, reduce heat to low, and cook for 20 minutes.
  • Remove from heat and let the pan stand, covered, for 5 minutes.
  • While the rice stands, drain the tomatoes, reserving the juice.
  • Add enough water to the juice to equal one cup of liquid.
  • Heat a 10-12 inch skillet over medium-high heat; add in oil, garlic, and jalapeno.
  • Cook until the garlic is browned and the jalapeno is fragrant (one minute).
  • Add the black beans, salt, cumin, and chili powder; stir gently a few times to cook the spices and get beans mixed into the rice (30 seconds).
  • Stir in the tomato juice mixture and bring to a boil.
  • Adjust the heat as necessary to maintain a gentle boil; cook and occasionally stir until the beans have absorbed much of the liquid (5-7 minutes).
  • Add the tomatoes, oregano, cilantro, and cooked rice.
  • Cook, stirring occasionally, until the rice is warmed (1-2 minutes).

Tips:

  • To save time, use pre-cooked rice or leftover rice.
  • If you don't have a blender or food processor, you can mash the tomatoes and beans with a fork or potato masher.
  • Feel free to add other vegetables to this soup, such as diced carrots, celery, or zucchini.
  • If you like a spicy soup, add a pinch of cayenne pepper or a few chopped jalapeños.
  • Serve this soup with a dollop of sour cream, shredded cheese, and chopped cilantro.

Conclusion:

Beefy Mexican rice soup is a hearty, flavorful soup that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. This soup is also a great way to use up leftover rice and beans. So next time you're looking for a quick and easy soup recipe, give this one a try. You won't be disappointed!

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