BEST MEXICAN BEEF & RICE SOUP

Imagine a steaming bowl of savory broth, tender chunks of Mexican beef, and perfectly cooked rice, all infused with the vibrant flavors of Mexico. This Mexican Beef & Rice Soup is a hug in a bowl, guaranteed to warm you from the inside out and tantalize your taste buds with its deliciousness, so let’s get cooking and I promise you’ll be making this again and again!

The Key Ingredients for Flavorful Mexican Beef & Rice Soup

What You’ll Need:

• For the Soup:

  • 1 tablespoon olive oil
  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeño, seeded and minced (optional)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can tomato sauce
  • 6 cups beef broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup long-grain rice, rinsed
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • Salt and pepper to taste
  • Fresh cilantro, chopped, for garnish

• Optional Toppings:

  • Avocado, diced
  • Sour cream or Greek yogurt
  • Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • Lime wedges
  • Tortilla chips

Step-by-Step Instructions: Creating Your Soup Masterpiece

Let’s Get Cooking:

1. Sear the Beef:

   Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper. Sear the beef in batches until browned on all sides. Don’t overcrowd the pot; this ensures a good sear. Remove the beef from the pot and set aside.

2. Sauté the Vegetables:

   Add the chopped onion, garlic, and bell peppers to the pot. Sauté until the onions are softened and translucent, about 5-7 minutes. If you’re using jalapeño, add it now.

3. Build the Flavor Base:

   Stir in the diced tomatoes, tomato sauce, chili powder, cumin, oregano, and cayenne pepper (if using). Cook for 2-3 minutes, stirring occasionally, to allow the spices to bloom and release their flavors. This step is crucial for a rich, complex taste.

4. Simmer the Soup:

   Return the seared beef to the pot. Pour in the beef broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 1.5-2 hours, or until the beef is very tender. The longer it simmers, the more flavorful it becomes! If you’re short on time, you could adapt this to a Crock Pot Beef Stew recipe for a similar outcome.

5. Add Rice and Beans:

   Stir in the rinsed rice, black beans, and corn. Cover and simmer for another 20-25 minutes, or until the rice is cooked through and tender. Be sure to stir occasionally to prevent the rice from sticking to the bottom of the pot.

6. Season and Serve:

   Taste the soup and adjust the seasoning with salt and pepper as needed. Remember, a little salt can go a long way in enhancing the flavors. Ladle the Mexican Beef & Rice Soup into bowls and garnish with fresh cilantro and your favorite toppings.

Pro Tips and Tricks for the BEST Mexican Beef & Rice Soup

Elevate Your Soup Game:

• Beef Selection:

  Beef chuck is ideal because it becomes incredibly tender and flavorful as it simmers. However, you can also use stew meat or even a lean roast, just be sure to adjust the cooking time accordingly.

• Spice Level:

  The jalapeño and cayenne pepper add a touch of heat, but you can easily adjust the amount to suit your preference. If you prefer a milder soup, omit them altogether. For extra kick, add a pinch of red pepper flakes or a dash of hot sauce to each bowl.

• Rice Rinse:

  Rinsing the rice before adding it to the soup removes excess starch, which prevents it from becoming sticky and clumpy. This is an important step for achieving the perfect texture.

• Broth Boost:

  Using high-quality beef broth makes a huge difference in the overall flavor of the soup. If you have time, homemade broth is always best, but store-bought broth works just fine too. Consider adding a bay leaf to the soup while it simmers for an extra layer of flavor.

• Make Ahead:

  This soup is even better the next day! The flavors meld together beautifully as it sits in the refrigerator. It’s perfect for meal prepping or making a big batch to enjoy throughout the week. You can also freeze it for longer storage. Just be aware that the rice may become a little softer after freezing and thawing, but it will still taste delicious.

• Topping Bar:

  Set up a topping bar with various options like avocado, sour cream, shredded cheese, lime wedges, and tortilla chips. This allows everyone to customize their soup to their liking and adds a fun and interactive element to mealtime. It’s a great way to get kids involved in the cooking process too!

Variations and Substitutions: Making It Your Own

Customize Your Soup:

• Vegetarian Option:

  To make a vegetarian version, simply omit the beef and use vegetable broth instead of beef broth. You can also add extra vegetables like carrots, celery, zucchini, or potatoes to make it even more hearty.

• Different Beans:

  If you don’t have black beans on hand, you can substitute them with pinto beans, kidney beans, or even chickpeas. Each type of bean will add a slightly different flavor and texture to the soup.

• Quinoa Instead of Rice:

  For a healthier alternative, you can substitute the rice with quinoa. Quinoa is a complete protein and adds a nutty flavor to the soup. Be sure to rinse the quinoa thoroughly before adding it to the soup to remove any bitterness.

• Spice it Up:

  If you are looking for more of a kick, consider trying to add some other types of peppers like poblano, or even habanero to give it that spice you crave in your Mexican Soup Recipes.

Serving Suggestions: Complete the Meal

What to Serve with Your Soup:

• Tortillas or Tortilla Chips:

  Warm tortillas or crispy tortilla chips are the perfect accompaniment to Mexican Beef & Rice Soup. They’re great for dipping into the broth or scooping up the chunky ingredients.

• Mexican Cornbread:

  A slice of warm Mexican cornbread complements the flavors of the soup beautifully. The sweetness of the cornbread balances the savory and spicy notes of the soup.

• Salad:

  A light and refreshing salad, such as a simple green salad or a Mexican-inspired salad with corn, black beans, and avocado, provides a nice contrast to the richness of the soup.

Other Delicious Soup Recipes to Try

Explore the World of Homemade Soup Recipe:

If you enjoyed this Mexican Beef & Rice Soup, you might also like these other delicious soup recipes:

• Beef Stew: A classic comfort food recipe, perfect for chilly evenings.
• Beef Potato Soup: A hearty and satisfying soup that’s easy to make.
• Cheeseburger Soup: A fun and flavorful soup that tastes just like a cheeseburger.

Why This Recipe Works: The Science of Deliciousness

Understanding the Flavors:

This Mexican Beef & Rice Soup recipe is more than just a collection of ingredients; it’s a carefully crafted blend of flavors and textures that work together to create a truly satisfying meal. The searing of the beef develops a rich, umami flavor that forms the foundation of the soup. The sautéed vegetables add sweetness and depth, while the spices provide warmth and complexity. The long simmering time allows the flavors to meld together and intensify, resulting in a soup that is both comforting and flavorful. The addition of rice, beans, and corn adds heartiness and texture, making it a complete and satisfying meal. This is one of my favorite Delicious Soup Recipes.

Final Thoughts: Enjoy Your Homemade Soup!

Making your own Mexican Beef & Rice Soup is a rewarding experience. You control the ingredients, the spice level, and the overall flavor. Plus, there’s nothing quite like the satisfaction of serving a homemade meal to your loved ones. So gather your ingredients, put on your apron, and get ready to create a soup that will warm your heart and soul. I hope you enjoy this easy and delicious Mexican Beef & Rice Soup recipe!

Best Mexican Beef & Rice Soup

Amelia Chen-Morrison

This Mexican Beef & Rice Soup is a hearty and flavorful soup that’s perfect for a comforting meal. It combines tender beef, fluffy rice, and a medley of Mexican-inspired flavors in a savory broth. Garnish with your favorite toppings like avocado, sour cream, and cilantro for an extra touch of deliciousness.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs 25 minutes mins

Total Time 2 hours hrs 45 minutes mins

Course Main Course

Cuisine Mexican

Servings 6

Calories 450 kcal

Equipment

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

Ingredients

  

• 1 tablespoon olive oil
• 1.5 pounds beef chuck, cut into 1-inch cubes
• Salt and pepper to taste
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 jalapeño, seeded and minced optional
• 6 cups beef broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon oregano
• ¼ teaspoon cayenne pepper optional
• 1 cup long-grain rice, rinsed
• Fresh cilantro, chopped, for garnish
• Avocado, diced optional
• Sour cream or Greek yogurt optional
• Shredded cheese cheddar, Monterey Jack, or Mexican blend) (optional
• Lime wedges optional
• Tortilla chips optional

Instructions

 

• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper.
• Sear the beef in batches until browned on all sides. Remove the beef from the pot and set aside.
• Add the chopped onion, garlic, and bell peppers to the pot. Sauté until the onions are softened and translucent, about 5-7 minutes. If using jalapeño, add it now.
• Stir in the diced tomatoes, tomato sauce, chili powder, cumin, oregano, and cayenne pepper (if using). Cook for 2-3 minutes, stirring occasionally.
• Return the seared beef to the pot. Pour in the beef broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 1.5-2 hours, or until the beef is very tender.
• Stir in the rinsed rice, black beans, and corn. Cover and simmer for another 20-25 minutes, or until the rice is cooked through and tender. Stir occasionally to prevent sticking.
• Taste the soup and adjust the seasoning with salt and pepper as needed.
• Ladle the soup into bowls and garnish with fresh cilantro and your favorite toppings.

Notes

Beef chuck is ideal, but stew meat can be used. Adjust spice level with jalapeño and cayenne pepper. Rinsing rice prevents stickiness. Use high-quality beef broth. The soup is even better the next day. To make a vegetarian option, omit the beef and use vegetable broth. Black beans can be substituted with pinto beans or kidney beans. Quinoa can be used instead of rice. Store leftovers in the refrigerator for up to 3 days. This soup can be frozen for up to 2 months, but the rice may become softer after thawing.