BEST MEXICAN BEEF AND RICE SOUP

Imagine sinking your spoon into a bowl brimming with tender chunks of beef, perfectly cooked rice, and a vibrant, flavorful broth that sings with authentic Mexican spices. This isn’t just any soup; it’s a comforting and deeply satisfying Mexican Beef And Rice Soup that will warm you from the inside out. Get ready to experience a taste of Mexico right in your own kitchen; you’ve got this!

Ingredients

For the Beef:

• 1.5 lbs beef stew meat, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder

For the Soup:

• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 jalapeno, seeded and minced (optional)
• 1 (14.5 oz) can diced tomatoes, undrained
• 6 cups beef broth
• 1 cup cooked rice (long grain or white rice works best)
• 1/2 cup frozen corn
• 1/4 cup chopped cilantro, for garnish
• Lime wedges, for serving

Let’s Talk Beef: Choosing the Right Cut

Okay, let’s get real about the beef. The star of our Mexican Beef And Rice Soup is, well, the beef! I highly recommend using beef stew meat. It’s typically chuck roast that’s already been cut into bite-sized pieces, which saves you time. Chuck roast has great marbling, which means it will become wonderfully tender and flavorful as it simmers in the soup. If you can’t find beef stew meat, you can buy a chuck roast and cut it yourself. Just trim off any excess fat before cubing.

Step-by-Step Instructions

Preparing the Beef:

1. Season the Beef: In a large bowl, toss the beef cubes with olive oil, salt, pepper, cumin, chili powder, and garlic powder. Make sure every piece is coated in that delicious spice mixture!
2. Sear the Beef: Heat a large pot or Dutch oven over medium-high heat. Add the seasoned beef in batches, being careful not to overcrowd the pot. Sear the beef on all sides until browned. This step is crucial for developing a rich, deep flavor. Don’t skip it!
3. Set Aside: Remove the browned beef from the pot and set aside.

Building the Soup:

1. Sauté the Aromatics: Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic, chopped bell pepper, and jalapeno (if using) and cook for another 3 minutes, until fragrant.
2. Add Tomatoes and Broth: Pour in the diced tomatoes (undrained) and beef broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot – those are flavor gold!
3. Return the Beef: Add the seared beef back to the pot.
4. Simmer: Cover the pot and reduce the heat to low. Simmer for at least 1.5 to 2 hours, or until the beef is fork-tender. The longer it simmers, the more flavorful the soup will become. This is where the magic happens!
5. Add the Rice and Corn: Stir in the cooked rice and frozen corn. Cook for another 5-10 minutes, until heated through.
6. Taste and Adjust: Taste the soup and adjust the seasoning as needed. You might want to add more salt, pepper, chili powder, or a squeeze of lime juice to brighten the flavors.

Serving:

1. Garnish and Serve: Ladle the Mexican Beef And Rice Soup into bowls. Garnish with fresh cilantro and serve with lime wedges. You can also add a dollop of sour cream or a sprinkle of shredded cheese, if desired.

Tips and Tricks for Soup Perfection

Alright, let’s talk about those little things that can take your Mexican Beef And Rice Soup from good to *amazing*. First, don’t be afraid to adjust the spices to your liking. If you like a little more heat, add more jalapeno or a pinch of cayenne pepper. If you prefer a milder flavor, reduce the amount of chili powder. Secondly, the quality of your beef broth makes a HUGE difference. I always recommend using homemade broth if you have it, but a good-quality store-bought broth will also work well. Just look for one that’s low in sodium. And finally, remember that the longer the soup simmers, the more flavorful it will become. So, if you have the time, let it simmer for a few hours. You won’t regret it!

Variations to Spice Things Up!

Spice it Up:

Want to kick up the heat? Add a chopped chipotle pepper in adobo sauce to the soup while it simmers. A little goes a long way, so start with just one pepper and add more to taste.

Add Some Veggies:

Feel free to add other vegetables to the soup, such as carrots, celery, zucchini, or diced potatoes. Just add them along with the bell pepper and onion.

Make it Creamy:

For a creamier soup, stir in a dollop of sour cream or Greek yogurt into each bowl before serving. You can also add a can of drained and rinsed pinto beans or black beans for extra protein and fiber.

Storing and Reheating Your Soup

One of the best things about Mexican Beef And Rice Soup is that it tastes even better the next day! To store the soup, let it cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. To reheat, simply heat it in a pot over medium heat until warmed through. You can also reheat it in the microwave, but be sure to stir it occasionally to ensure even heating.

Complete the Meal!

This Mexican Beef And Rice Soup is fantastic on its own, but it’s even better when served with some delicious sides. Try pairing it with some warm Chicken Tortilla Soup or a fresh side salad. You could even serve it with some crusty bread or tortillas for dipping. For a truly authentic Mexican meal, serve it with a side of Taco Soup. And don’t forget the toppings! Sour cream, shredded cheese, avocado, and lime wedges are all great additions.

Other Delicious Soup Recipes to Explore

Once you’ve mastered this Mexican Beef And Rice Soup, you might want to try some other Southwest Chicken Soup Fiesta. If you love this Homemade Soup Recipe, I’m sure you will love the Chicken Taco Soup as well!

Why This is the Best Mexican Beef And Rice Soup Recipe

Let’s be honest, there are a lot of Mexican Soup Recipes out there. But this one? This one is special. It’s the perfect balance of flavors, with tender beef, perfectly cooked rice, and a rich, savory broth. It’s also incredibly easy to make, and you can customize it to your liking. Whether you’re craving a comforting meal on a chilly evening or looking for a flavorful and satisfying soup to serve to guests, this Mexican Beef And Rice Soup is sure to please. It truly is one of the Delicious Soup Recipes that stands out!

So, there you have it – my absolute favorite Mexican Beef And Rice Soup recipe! I hope you enjoy making it as much as I do. Don’t hesitate to experiment with the ingredients and make it your own. Happy cooking, friend!

Best Mexican Beef and Rice Soup

Amelia Chen-Morrison

This Mexican Beef and Rice Soup is a hearty and flavorful dish filled with tender beef, perfectly cooked rice, and a vibrant broth seasoned with authentic Mexican spices. It’s a comforting and satisfying meal that’s easy to customize and perfect for a chilly evening.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Course Main Course

Cuisine Mexican

Servings 6

Calories 450 kcal

Equipment

• Large bowl
• Large pot or Dutch oven
• Knife
• Cutting board
• Measuring spoons
• Measuring cups
• Ladle

Ingredients

  

• 1.5 lbs beef stew meat, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp garlic powder
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 jalapeno, seeded and minced optional
• 6 cups beef broth
• 1 cup cooked rice long grain or white rice works best
• ½ cup frozen corn
• ¼ cup chopped cilantro, for garnish
• Lime wedges, for serving

Instructions

 

• In a large bowl, toss the beef cubes with olive oil, salt, pepper, cumin, chili powder, and garlic powder.
• Heat a large pot or Dutch oven over medium-high heat.
• Add the seasoned beef in batches, being careful not to overcrowd the pot. Sear the beef on all sides until browned. Remove the browned beef from the pot and set aside.
• Add the chopped onion to the pot and cook until softened, about 5 minutes.
• Add the minced garlic, chopped bell pepper, and jalapeno (if using) and cook for another 3 minutes, until fragrant.
• Pour in the diced tomatoes (undrained) and beef broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
• Add the seared beef back to the pot.
• Cover the pot and reduce the heat to low. Simmer for at least 1.5 to 2 hours, or until the beef is fork-tender.
• Stir in the cooked rice and frozen corn. Cook for another 5-10 minutes, until heated through.
• Taste the soup and adjust the seasoning as needed. You might want to add more salt, pepper, chili powder, or a squeeze of lime juice to brighten the flavors.
• Ladle the Mexican Beef And Rice Soup into bowls. Garnish with fresh cilantro and serve with lime wedges.

Notes

Adjust spices to your liking. For a spicier soup, add more jalapeno or cayenne pepper. Use high-quality beef broth for the best flavor. Simmering the soup longer enhances the flavor. To spice things up, add a chopped chipotle pepper in adobo sauce while simmering. Other vegetables like carrots, celery, or zucchini can be added. For a creamier soup, stir in sour cream or Greek yogurt before serving. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a pot or microwave until warmed through.