Taco Soup Frios
A chilled, flavorful twist on taco soup that’s perfect for warm days or unique dinner ideas.
Equipment
- Large Pot
Ingredients
Base Ingredients
- 1 lb ground beef (or turkey)
- 2 tbsp taco seasoning
- 1 can diced tomatoes (14.5 oz can)
- 1 can black beans (15 oz can, drained and rinsed)
- 1 can corn (15 oz can, drained)
- 2 cups chicken or beef broth
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tbsp olive oil
Optional Toppings
- avocado slices for creaminess
- sour cream or Greek yogurt for tanginess
- tortilla chips for crunch
- cilantro for garnish
- shredded cheese for extra indulgence
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, cooking until fragrant and translucent (about 2-3 minutes).
- Add ground beef (or turkey) to the pot. Break apart with a wooden spoon and cook until browned. Drain excess grease and stir in taco seasoning.
- Stir in diced tomatoes, black beans, and corn. Pour in the broth and mix well.
- Bring the mixture to a gentle simmer and let cook for about 10-15 minutes to allow flavors to meld.
- For the chilled 'Frios' version, allow the soup to cool to room temperature before transferring to the refrigerator. Chill for at least 1 hour.
- Serve cold with avocado slices, a dollop of sour cream, shredded cheese, and crushed tortilla chips as toppings.
Notes
To make it vegetarian, replace the meat with extra beans or lentils. For a spicier kick, add diced jalapeños or a dash of cayenne pepper.