When it’s chilly outside and you’re craving a homemade soup, Mexican Tomato Soup cooks itself in the slow cooker for you. Just 6 ingredients, and your favorite toppings, are all it takes to put a Mexican spin on old fashioned tomato rice soup!
Tomato rice soup is a classic comfort food soup. Sometimes it's fun to change things up a bit and so I added a mexican flavor to this slow cooker soup.
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Mexican Tomato Soup
A homemade soup recipe is just so easy to make and when you cook it in the crock pot it becomes even easier! Just combine ingredients, turn on the slow cooker and you can walk away!
Cooked white rice is stirred in at the end of the cooking time making for a tomato rice soup that you are going to absolutely love. Don't have cooked rice on hand? Just stir in a pouch of ready rice!
Of course, if you don't mind keeping an eye on this soup on the stovetop, you can forgo the crockpot and make it in just minutes on the stove. And making it on the stove is super quick! Scroll down for stovetop cooking instructions!
However, the beauty of using the slow cooker is that you can turn it on, let it simmer and then you can set up a soup bar and serve the soup right in the slow cooker.
Your guests can ladle the soup into mugs and garnish with toppings served along side in a cupcake tin for a self serve soup bar.
This rice and beans soup bar will be a fun addition to a Super Bowl party or a Cinco de Mayo get together!
This soup does have bits of tomatoes and beans throughout but if you prefer a creamy tomato soup base then you can just use an immersion blender before adding the cooked rice. I personally love the textures!
Flavoring this soup with taco seasoning makes it taste like a taco on a spoon! I personally love to make my own homemade taco seasoning to use because it saves money, especially when you buy all the seasonings at your local dollar store, and then I always have a jar on hand. But feel free to use a store bought taco seasoning and the flavor will be just as delicious!
Serve this twist on an old fashioned homemade tomato rice soup with your favorite taco toppings, such as chopped cilantro, jalapeno, shredded cheese, green onions, sour cream!
If you want a spicy soup just use Rotel hot tomatoes and green chiles and you'll get an extra kick on every spoonful.
A mug of tomato soup with rice is just so comforting. Add in Mexican flavors and toppings and you’ll love this twist on the classic tomato soup. And maybe serve with a grilled cheese sandwich, for that classic tomato soup and grilled cheese combination.
And since soup season has arrived, you’ll love the many easy homemade soup recipes we have for you here at Swirls!
If you love mexican flavors then you'll want to check out this hominy soup recipe too!
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Be sure to visit the Swirls of Flavor Amazon Storefront for GG's personal kitchen recommendations!
How to make tomato rice soup
Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- Combine crushed tomatoes, diced tomatoes and green chiles, vegetable broth, black beans and taco seasoning in a slow cooker.
- Cook on low for 4 hours or high for 2 hours.
- Stir in cooked rice and continue cooking until heated through, about 10 minutes.
- Ladle soup into bowls or mugs and serve with your favorite taco toppings, such as sour cream, jalapeno slices, chopped tomatoes, scallions, shredded cheese, chopped avocado and fresh cilantro.
Swirls of Flavor Recipe Tips
- Serve with lime wedges and add a squeeze of fresh lime juice right before serving
- Serve with tortilla chips
- Serve the soup right in the crockpot for a self serve soup bar. Have taco toppings available in a cupcake tin.
- A salsa made with fresh tomatoes will be a delicious topping on this soup too!
- Stir in about 1/2 cup of half and half at the end of the cooking time for a Mexican cream of tomato soup
- Garnish with crumbled queso fresco cheese
Substitutions
- Substitute original Rotel for the Rotel mild diced tomatoes and green chiles
- Substitute hot Rotel for the Rotel mild diced tomatoes and green chiles
- Replace the vegetable broth with chicken broth
- Don't have cooked white rice on hand? Just use a pouch of ready rice!
- Substitute cooked brown rice for the cooked white rice
Storage
- Store left over soup in an airtight container in the refrigerator.
- Soup will last for 3-4 days.
- If the soup thickens too much, just add more vegetable broth until you get your desired consistency.
- As always, I find it helpful to visit the FDA website for food storage guidelines
Stovetop cooking instructions
- In a medium saucepot, combine crushed tomatoes, diced tomatoes and green chiles, broth, black beans and taco seasoning.
- Bring to a boil over medium-high heat,
- Reduce heat to medium-low and simmer for 20 minutes.
- Serve with your favorite taco toppings.
Ingredients for crock pot tomato soup
- crushed tomatoes
- mild diced tomatoes and green chiles
- vegetable broth
- black beans
- taco seasoning
- cooked white rice
- your favorite taco toppings
Easy homemade soup recipes
- Creamy Chicken Soup
- Corn Chowder With Bacon
- Stuffed Bell Pepper Soup from Bowl Me Over
Mexican Tomato Soup
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Ingredients
- 1 can (28 ounces) crushed tomatoes
- 1 can (10 ounces ) Rotel mild diced tomatoes and green chiles
- 2 cups vegetable broth
- 1 can (15 ounces ) black beans , drained and rinsed
- 2 Tablespoons taco seasoning
- 1 ½ cups cooked white rice
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Instructions
- Combine crushed tomatoes, diced tomatoes and green chiles, vegetable broth, black beans and taco seasoning in a slow cooker.
- Cook on low for 4 hours or high for 2 hours.
- Stir in cooked rice and continue cooking until heated through, about 10 minutes.
- Season with salt and black pepper, if desired.
- Serve with your favorite taco toppings, such as sour cream, jalapeno slices, chopped tomatoes, spring onions, shredded cheese, chopped avocado and fresh cilantro.
Notes
- Serve with lime wedges and add a squeeze of fresh lime juice right before serving
- Serve with tortilla chips
- A salsa made with fresh tomatoes will be a delicious topping on this soup too!
- Stir in about 1/2 cup of half and half at the end of the cooking time for a mexican cream of tomato soup
- Garnish with crumbled queso fresco cheese
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