Easy Taco Soup Recipe (2024)

FAQs

What is taco soup made of? ›

What's in taco soup? It's filled with ground beef, pinto beans, black beans, corn, fire-roasted tomatoes, and green chiles, plus some onion, garlic, and jalapeño.

You can keep taco soup in the refrigerator for 3 to 5 days if it's in an airtight container. You can also freeze soup after it has cooled. When you're ready to eat it again, partially thaw the soup in the refrigerator overnight. Then reheat it in a saucepan, stirring occasionally and adding broth if necessary.

To reheat it from the refrigerator, pop it into a crock pot on medium or microwave it on high for 90 seconds. You can also reheat it on the stove; use a soup pot or Dutch oven and heat it on medium for 10-15 minutes. You can reheat previously frozen taco soup in a slow cooker, on the stovetop, or in the microwave.

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.

Depending on what you are using the beef broth for you can substitute a well made vegetable broth or chicken broth. Of course, it will change the flavor profile a bit but it is a much better solution to using cubes or powders which are sodium bombs.

Milk or Half-and-Half: This is the other magical ingredient that turns your homemade chicken noodle soup into the creamiest soup ever. Use 1 cup of whole milk or 1 cup of half-and-half. If you want to make regular (non-creamy) chicken noodle soup, replace the milk with more chicken broth.

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.

Food should not be at room temperature for more than two hours. Shallow containers or small amounts of hot food can be placed directly in the refrigerator or rapidly chilled in an ice or cold water bath before refrigerating.

Can you eat soup that is 5 days old? ›

A general rule of thumb is that soup can be stored in the refrigerator for about three days, but you should always taste your dish before deciding to reheat. A clear, vegetable-based soup with some acidity, such as tomatoes, may last longer. Chicken soup usually lasts three to five days.

On most occasions, you shouldn't leave soup out overnight. This is because when the stock in the soup cools below 130°F, dangerous bacteria can multiply. If you do decide that you want to leave soup out overnight, it's recommended that you boil the soup for 10 minutes to kill any active bacteria.

According to the United States Department of Agriculture (USDA), soups and stews containing meat and vegetables will be safe to eat for three to four days if refrigerated.

If food has been hygienically prepared, cooled quickly after cooking (or reheating) and stored cold, reheating more than once should not increase the risk of illness. However, prolonged storage and repeated reheating will affect the taste, texture, and sometimes the nutritional quality of foods.

Soup can be stored for up to three months in the freezer. You should always defrost frozen soup in the fridge or the microwave. You can then reheat it in a saucepan on the stove, or in a bowl in the microwave. Soup should not be reheated more than once, so only heat up as much soup as you will eat each time.

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 mainstay of Mexican cuisine, a stew that originated in the state of Jalisco traditionally made from goat, beef, or lamb. For this birria tacos recipe, the meat marinates in adobo sauce, then cooks slowly in adobo broth until it's fork-tender.

It is probable that the source of the name fritada for the Guam dish came from a dish of the same name in Monterrey, Mexico where it refers to a stew made with the innards and blood of a young lamb. The origin of this Mexican dish is chanfaina from Extremadura, Spain.