Mexican Beef Soup
Hola! If you’ve ever wondered what happens when a Florida girl falls in love with bold Mexican flavors, this Mexican Beef and Rice Soup is the perfect example. I grew up in sunny Orlando, but my fondest memories were made in the kitchen with my mama and abuela, pressing tortillas, roasting chiles, and sharing bowls of homemade soup that always seemed to taste better with laughter. This dish is a cozy, flavorful blend of tender beef, fluffy rice, beans, corn, and spices that will instantly remind you of a comforting meal enjoyed with family. Whether it’s a chilly night or just a craving for something hearty, this soup brings Mexico right to your table.
Quick Recipe Overview
| Prep Time | 10 minutes |
|---|---|
| Cook Time | 35 minutes |
| Total Time | 45 minutes |
| Servings | 6 |
| Difficulty | Easy |
| Cuisine | Mexican |
| Best Season | Fall and Winter |
Why You’ll Love This Recipe
- Hearty and comforting: Packed with beef, rice, beans, and corn, this soup is filling enough to serve as a complete dinner.
- Easy to make: With simple steps and one pot, you’ll have a satisfying meal ready in under an hour.
- Customizable heat: Keep it mild with bell peppers, or turn up the spice with jalapeños and chili powder.
- Perfect for meal prep: The flavors develop beautifully overnight, making leftovers even better the next day.
- Family-approved: With its balance of savory beef, tangy lime, and fresh cilantro, everyone will want seconds.
Mexican Beef and Rice Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Cozy, comforting Mexican beef and rice soup loaded with tender ground beef, beans, corn, and bold spices—perfect for chilly nights or easy family dinners.
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. Heat olive oil in a large pot over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat.
2. Add diced onion, bell pepper, and jalapeño. Cook for 5 minutes until softened, then stir in minced garlic and cook another minute.
3. Sprinkle in cumin, chili powder, smoked paprika, and oregano. Stir and toast for 1 minute.
4. Pour in diced tomatoes with juice and mix well.
5. Add beef broth and water, bring to a boil, then stir in rice. Lower heat and simmer for 15 minutes.
6. Stir in black beans and corn. Simmer for another 5 minutes until heated through.
7. Season with salt and pepper, stir in lime juice and cilantro, and serve hot with desired toppings.
Notes
Stir occasionally while simmering so the rice doesn’t stick to the bottom.
Add more broth if the soup thickens too much.
Adjust spices to taste for more or less heat.
Soup tastes even better the next day—great for meal prep or freezing.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 332 kcal
- Sugar: 5 g
- Fat: 12 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 22 g
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
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Ground beef | Choose lean beef (80/20 or 85/15) to avoid excess grease. |
| Onion | Yellow onions add sweetness, while white onions add sharper flavor. |
| Garlic | Freshly minced garlic boosts flavor more than pre-minced jars. |
| Bell pepper | Any color works, but red and yellow give a sweeter taste. |
| Jalapeño | Remove seeds for mild heat, or leave them in for extra spice. |
| Spices | Toasting cumin and chili powder in the pan enhances flavor depth. |
| Tomatoes | Use fire-roasted tomatoes for a smoky layer of flavor. |
| Rice | Long-grain white rice cooks evenly and keeps the broth clear. |
| Black beans | Rinse well to reduce excess sodium and starchiness. |
| Corn | Frozen corn is convenient, but fresh corn adds sweetness. |
Step-by-Step Instructions
- Cook the beef: Heat olive oil in a large pot over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat to prevent greasiness.
- Sauté the vegetables: Add diced onion, bell pepper, and jalapeño. Cook for 5 minutes until softened, then stir in minced garlic and cook another minute until fragrant.
- Season with spices: Sprinkle in cumin, chili powder, smoked paprika, and oregano. Stir and let them toast for 1 minute to release their natural oils.
- Add tomatoes: Pour in the diced tomatoes with their juice, mixing well to create a flavorful base.
- Simmer with broth and rice: Add beef broth and water, bring to a boil, then stir in the rice. Lower the heat and simmer for 15 minutes until the rice is tender.
- Add beans and corn: Stir in black beans and corn, simmering another 5 minutes until heated through.
- Finish and serve: Season with salt and pepper, stir in lime juice and cilantro, then ladle into bowls. Top with shredded cheese, avocado slices, sour cream, tortilla strips, or extra lime wedges.
Helpful Tips
- Stir occasionally while simmering so the rice does not stick to the bottom.
- Add extra broth if you prefer a soupier consistency.
- Taste and adjust seasoning at the end since the broth and beans may already contain salt.
- Let the soup rest for 5 minutes before serving to allow the flavors to blend.
Expert Tips for the Best Results
- Toast spices: Always toast the cumin and chili powder briefly before adding liquids to deepen flavor.
- Layer flavors: Build flavor gradually by cooking each ingredient in stages instead of dumping everything at once.
- Rice choice matters: Long-grain rice holds up better than short-grain rice, which can get mushy.
- Lime at the end: Always add citrus last, so it stays bright and fresh instead of bitter.
Recipe Variations
- Spicy version: Add cayenne pepper or use serrano peppers for more heat.
- Chicken swap: Replace beef with shredded chicken and chicken broth for a lighter variation.
- Vegetarian style: Omit beef and use vegetable broth, adding extra beans or zucchini.
- Creamy twist: Stir in a splash of heavy cream or Mexican crema at the end for richness.
Make Ahead & Freezer Tips
This soup tastes even better the next day. Store in the fridge for up to 4 days in an airtight container. For freezing, let the soup cool completely, then portion it into freezer-safe bags or containers. Freeze for up to 3 months. Reheat on the stove and add a little extra broth if needed since rice tends to absorb liquid.
Serving Suggestions
Serve this soup in deep bowls topped with avocado, tortilla strips, and shredded cheese for extra texture and color. Pair with warm flour tortillas on the side or a light green salad for balance. Garnish with fresh cilantro and lime wedges for a restaurant-style touch.
Pairing Ideas
This soup pairs wonderfully with a chilled Mexican beer like Modelo or Corona. For non-alcoholic options, serve with agua fresca or limeade. Side dishes like Mexican street corn, cheesy quesadillas, or a basket of tortilla chips with salsa complement the hearty flavors.
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over medium heat, adding a splash of broth or water if too thick. For a quick option, microwave in a covered dish, stirring halfway through for even heating.
Frequently Asked Questions (FAQs)
Can I use brown rice instead of white rice? Yes, but it will take longer to cook, about 35 to 40 minutes, so add extra broth to prevent it from drying out.
Can I make this in a slow cooker? Absolutely. Brown the beef first, then transfer everything to the slow cooker and cook on low for 6 to 7 hours. Add the rice halfway through to avoid overcooking.
What other beans can I use? Pinto beans or kidney beans make great substitutes if you don’t have black beans on hand.
Is this soup gluten-free? Yes, as long as you check your broth and spices for hidden gluten.
Can I make it dairy-free? Yes, just skip the cheese and sour cream toppings or use plant-based alternatives.
How can I make it spicier? Add extra chili powder, hot sauce, or use fresh serrano peppers instead of jalapeños.
Can I use leftover rice? Yes, stir in cooked rice at the end instead of uncooked rice, reducing the broth slightly.
Nutrition Info
| Serving Size | 1 bowl |
|---|---|
| Calories | 332 kcal |
| Protein | 22 g |
| Carbohydrates | 34 g |
| Fat | 12 g |
| Fiber | 6 g |
| Sugar | 5 g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Mexican Beef and Rice Soup is the perfect mix of hearty, flavorful, and comforting. Whether you serve it on a cold evening or as a meal to share with family, it’s guaranteed to warm both your belly and your heart. Try it tonight and bring a little fiesta to your dinner table!
