Quick and Easy Taco Soup Recipe (2024)

FAQs

What is taco soup made of? ›

Add Cornstarch or Flour

If you want to thicken up your taco soup quickly, cornstarch or flour could be your best friends. Mix one tablespoon of cornstarch or flour with equal parts water in a small bowl until smooth.

Yes, you can definitely add cream to your soup. Whether you use a few tablespoons or a few cups, cream gives soup a silky mouthfeel and rich flavor. You can definitely add milk or other dairy as well, though it will taste gradually less creamy as you go down in percent.

Add Some Starches

The easiest way to tone down a spicy dish is to serve a smaller portion with plenty of rice, bread, potatoes, pasta, or plain starch to counter the heat. For soups and stews, raw and starchy vegetables like potatoes or carrots work well.

Addition of Cornstarch or Flour: Create a slurry by mixing equal parts cornstarch or flour with water. Stir this mixture into the soup and let it simmer for a few minutes until it thickens.

Once beef is cooked through drain the grease grease. Add all seasonings and beef broth. Bring to a boil then lower the heat. Cover and let simmer for about 20 minutes until the liquid has reduced.

Whole milk or half-and-half also thicken up the soup. I've even made it with half the amount (1/2 cup or 120ml) heavy cream in a pinch. (Add more chicken broth if you use heavy cream; see recipe Note.) Nice and thick, without being too heavy.

Cornstarch, or corn flour, can be used to thicken soup through its high starch content. Cornstarch is a great thickener for soup because only a little bit is needed to significantly thicken a soup, and it will not affect the flavor profile of the soup.

Yogurt, Sour Cream, and Crème Fraîche – Dairy like yogurt, sour cream, and crème fraîche can add a creamy acidity to soups, but can curdle and be unpleasant if cooked over heat for too long, so swirl these in last.

What cream is best for soup? ›

Use what you love! Cream: Half and half, heavy cream, light cream or thickened cream all yield similar results, however heavy cream adds richness. Flour: We need flour to create that delicious, creamy texture mushroom soup is loved for.

Nut-based Milk

When making a bechamel, an alfredo, or adding a “dairy” base to soup, almond and cashew milk work best for this because their neutral flavor remains neutral when heated and cooked.

Turns out, the fiery chemical in hot chilis, capsaicin, likes to bind itself onto a compound in milk, which neutralizes the burn. Add a generous dollop of sour cream, creme fraiche, or yogurt to scorching hot chili or stews, or even a touch of milk or cream. For best results, though, go with full-fat dairy.

Bulk up the Recipe to Dilute the Spice

Protein can help thin out the spicy ingredients as long as they haven't been preseasoned with the same heat-building ingredients. Starches like potatoes, rice, pasta, and bread work to soak up and diffuse spiciness without adding distinct flavors that may alter the recipe.

This spicy chicken tortilla soup features sautéed onions, spicy peppers, corn, tomatoes, and black beans, all simmered in a delicious broth. The result is an ultra-flavorful soup your family will love!

Birria is a traditional soup that originated in Jalisco, Mexico. It is a rich stew that's typically made with either goat or lamb. But now, beef (rez) is the most commonly used meat. It's traditionally served in a consomé broth, along with a mixture of white onion, cilantro and fresh lime juice.

Also called sopa castellana (Spanish soup), this traditional recipe is one that I believe every soup lover around the world should have in their repertoire. It's made with a super-simple ingredient list of bread, eggs, olive oil, and broth, and seasoned with smoked paprika and lots of garlic.