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Beef and Rice Soup with Spicy Chile and Fresh Cilantro Recipe

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3.9 from 70 reviews

This flavorful Beef and Rice Soup is a hearty and comforting dish perfect for any season. Featuring ground beef, black beans, corn, and aromatic spices, it’s a one-pot meal that combines tender rice with a rich broth and fresh lime and cilantro accents. Topped with shredded cheese, sour cream, avocado, and crunchy tortilla strips, this soup offers a perfect balance of textures and tastes, making it ideal for family dinners or meal prepping.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Main 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 for extra heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 4 cups beef broth
  • 1 cup water
  • 1/2 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
  • 1/4 cup chopped fresh cilantro

Toppings

  • Shredded cheese
  • Sour cream
  • Sliced avocado
  • Tortilla strips or chips
  • Extra lime wedges

Instructions

  1. Cook the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
  2. Sauté the Vegetables: Add the diced onion, bell pepper, and jalapeño (if using) to the pot. Sauté for 5 minutes, until the vegetables are softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
  3. Season and Add Tomatoes: Stir in the cumin, chili powder, smoked paprika, and dried oregano. Cook for 1 minute to toast the spices. Add the diced tomatoes (with their juice) to the pot and stir to combine.
  4. Add Broth and Rice: Pour in the beef broth and water. Bring the mixture to a boil. Stir in the rice, reduce the heat to low, and let the soup simmer for about 15 minutes, or until the rice is tender.
  5. Add Beans and Corn: Stir in the black beans and frozen corn. Continue to simmer for another 5 minutes, until the beans and corn are heated through.
  6. Season and Finish: Season the soup with salt and pepper to taste. Stir in the lime juice and chopped cilantro.
  7. Serve: Ladle the soup into bowls and top with your favorite toppings, such as shredded cheese, sour cream, sliced avocado, tortilla strips, or extra lime wedges.

Notes

  • For extra heat, leave the jalapeño seeds in or add more jalapeños.
  • You can substitute ground turkey or chicken for ground beef for a lighter version.
  • Use brown rice if you prefer, but increase the simmering time to about 40 minutes.
  • This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Adjust seasoning according to your taste preference, especially for salt and spice level.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://yourdailycook.com/beef-and-rice-soup-with-spicy-chile-and-fresh-cilantro-recipe/