Taco soup is basically a big, cozy hug in a bowl—and when you add the “frios” spin, it’s a game-changer! Think smoky, spicy goodness with a creamy touch that’ll have you coming back for seconds. Whether you’re whipping this up for a family dinner or bringing it to a potluck, this taco soup recipe is packed with flavor, easy to customize, and totally crowd-pleasing. Plus, it’s budget-friendly and perfect for batch cooking!
In this post, I’ll walk you through the best way to make taco soup frios, share some shortcuts for busy weeknights, and answer your burning questions about calories, carbs, and how to get that perfect thick texture.
Why You’ll Love This Recipe
- Super simple: No fancy ingredients—just stuff you probably already have in your pantry.
- Customizable: Love heat? Add extra chili powder. Prefer a creamier texture? I’ve got you covered.
- Perfect for leftovers: It tastes even better the next day (if it lasts that long).
- One-pot wonder: Less cleanup, more time to relax.
Taco Soup Frios Recipe: What You Need
Here’s what you’ll need to make this taco soup:
Ingredients:
- 1 lb ground beef (or ground turkey, if you prefer)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 packet taco seasoning (or make your own blend!)
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) pinto beans, rinsed and drained
- 1 can (15 oz) corn kernels, drained
- 1 can (10 oz) diced tomatoes with green chilies (Rotel is perfect!)
- 1 can (15 oz) tomato sauce
- 2 cups beef or chicken broth (depending on your protein)
- 1 cup shredded cheddar cheese
- ½ cup cream cheese (for that “frios” creamy magic)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Optional Toppings:
- Sliced jalapeños
- Sour cream
- Diced avocado
- Cilantro
- Crushed tortilla chips or Fritos (trust me—game changer!)
How to Make Taco Soup Frios Recipe
Step 1: Brown the Beef
In a large pot or Dutch oven, cook the ground beef over medium heat until it’s browned and fully cooked. Break it apart as it cooks, and toss in the diced onions and garlic. Cook for about 3-4 minutes until the onions soften and smell amazing.
(Pro tip: If you want to cut calories, you can drain any extra fat after browning the meat.)
Step 2: Add Your Seasonings and Canned Goods
Stir in the taco seasoning, cumin, and smoked paprika. Let it cook for another minute to “wake up” those spices. Then, pour in the black beans, pinto beans, corn, diced tomatoes, tomato sauce, and broth. Give it all a good stir so everything’s mixed evenly.
Step 3: Simmer
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20 minutes. This lets the flavors come together in the most delicious way.
Step 4: Make It “Frios” Style
Once the soup has simmered, stir in the cream cheese and shredded cheddar. Keep stirring until the cream cheese melts completely—it’ll make your soup rich, creamy, and irresistible. If you like things extra creamy, you can toss in a splash of heavy cream or half-and-half.
Step 5: Serve and Top
Ladle the taco soup into bowls and load it up with your favorite toppings! Crushed tortilla chips or Fritos add an amazing crunch, while a dollop of sour cream balances out the spice.
(Warning: This soup is so good that people will be asking for seconds and maybe even the recipe. Just sayin’.)
Tips to Make This Soup Even Better
- For a thicker soup: Add 1-2 tablespoons of masa harina (corn flour) or a cornstarch slurry. Or, mash some of the beans with a fork before adding them to the pot—they’ll act as a natural thickener.
- Want to add more veggies? Toss in diced bell peppers, zucchini, or even spinach for a nutrient boost.
- Make it spicy: Add a pinch of cayenne or a few dashes of hot sauce if you like a serious kick.
- Need a faster version? Use pre-cooked rotisserie chicken instead of ground beef and cut your cooking time in half.
How to Serve Taco Soup Frios Recipe for Any Occasion
Weeknight Dinner Crowd-Pleaser
taco soup frios recipe is perfect for those busy weeknights when you need something hearty and satisfying. Serve it straight out of the pot with toppings like shredded cheese, sour cream, and crushed tortilla chips—it’s quick, fun, and keeps everyone happy.
Game Day Favorite
Hosting a football party? This soup is a total touchdown! Set up a topping station with jalapeños, diced onions, avocado, and cilantro so guests can customize their bowls. Don’t forget the Fritos or tortilla chips—they add the perfect crunch.
Family Potluck Hit
This taco soup frios recipe makes a big batch, which is ideal for feeding a crowd. Whether it’s a family reunion or a neighborhood potluck, bring a slow cooker full of this creamy goodness, and watch it disappear fast!
Can You Make Taco Soup Frios Recipe in a Slow Cooker?
Slow Cooker Instructions
Yes, you can absolutely make taco soup frios recipe in a slow cooker! Just brown the ground beef (or turkey) with the onions and garlic first, then transfer everything to your slow cooker. Add the beans, corn, tomatoes, broth, and seasonings. Cook on low for 6-8 hours or high for 3-4 hours.
When to Add the Creamy Ingredients
To get that signature “frios” creaminess, wait until the last 30 minutes of cooking to stir in the cream cheese and shredded cheddar. This keeps the soup smooth and prevents any separation.
(Pro tip: If you’re in a rush, you can skip browning the meat beforehand and just break it up in the pot. It works, but browning gives it a deeper flavor!)
The Best Sides to Serve with Taco Soup Frios
Cornbread Muffins
A warm, buttery cornbread muffin on the side makes this taco soup frios recipe meal feel extra special. You can bake them from scratch or grab a quick mix at the store. Either way, it’s a winning combo!
Cheese Quesadillas
Quesadillas are the perfect partner for taco soup frios recipe. A crispy, cheesy wedge for dipping? Yes, please! Plus, they’re super simple to make—just throw some tortillas and cheese on a skillet, and you’re done.
Fresh Salad
If you want to add something fresh to balance the creamy, hearty soup, a simple salad with crisp lettuce, cucumbers, and a tangy lime dressing is a great choice.
Creative Toppings for Taco Soup Frios Recipe
Homemade Tortilla Strips
Take your soup game up a notch by making your own tortilla strips. Just slice some corn tortillas into thin strips, fry them in a bit of oil until crispy, and sprinkle with salt. They stay crunchy way longer than chips from a bag.
Roasted Poblano Peppers
For a smoky kick, top your taco soup frios recipe with roasted poblano peppers. Just char them over an open flame or broil until the skin blisters, then peel and slice. It adds a rich, smoky flavor that pairs perfectly with the creamy base.
Cotija Cheese
If you want something tangier than cheddar, sprinkle some crumbled cotija cheese on top. Its salty, crumbly texture adds an authentic taco-inspired finish.
FAQs About Taco Soup
How many calories are in a bowl of homemade taco soup?
A typical bowl of taco soup (about 1 ½ cups) made with ground beef and cheese averages around 250-300 calories per serving, depending on the toppings you add. If you want to lower the calorie count, you can swap out the ground beef for lean turkey and use low-fat cheese or Greek yogurt instead of sour cream.
How many calories are in a large bowl of tortilla soup?
Tortilla soup usually clocks in at 350-400 calories per large bowl if it’s packed with toppings like avocado, cheese, and tortilla strips. However, homemade versions can be much lighter, especially if you keep toppings minimal.
Does taco soup have a lot of carbs?
Taco soup can be on the higher-carb side due to the beans, corn, and tomatoes. A standard bowl has 15-25 grams of carbs depending on the portion size and the exact ingredients. If you’re watching your carb intake, you can cut the corn or replace the beans with extra protein like shredded chicken or ground turkey.
What makes taco soup thicker?
If you like your taco soup on the thicker side, here are some simple tricks:
- Masa Harina or Cornstarch: Stir in a tablespoon of masa harina or mix cornstarch with cold water before adding it to the pot.
- Mash the Beans: Mashing some of the beans before adding them to the soup creates a naturally thicker texture.
- Simmer Longer: If you let the soup simmer uncovered for an extra 10-15 minutes, it’ll naturally reduce and thicken.
- Add Creamy Ingredients: Cream cheese, sour cream, or a bit of heavy cream can give the soup a thicker, velvety finish.
Storing and Reheating Taco Soup
- Fridge: Taco soup keeps well in the fridge for up to 4-5 days. Reheat it on the stove or in the microwave, and it’s good as new!
- Freezer: You can freeze this soup for up to 3 months. Just let it cool completely, then transfer it to a freezer-safe container. When you’re ready to eat, thaw it overnight in the fridge and reheat.
(Bonus tip: If you’re freezing it, leave out the cream cheese and add it fresh when you reheat—it keeps the soup from getting grainy.)
Time-Saving Shortcuts
- Use pre-diced onions and garlic (or frozen veggies) to cut down on prep time.
- Swap ground beef for pre-cooked shredded rotisserie chicken for a quicker protein option.
- Make it a dump-and-go crockpot recipe: Toss everything except the cream cheese and shredded cheese into your slow cooker and cook on low for 6-8 hours. Add the cheeses in the last 30 minutes, stir, and serve.
Conclusion
There you have it—an easy, comforting taco soup frios recipe that’s creamy, hearty, and full of flavor! Whether it’s a chilly evening or you’re craving something filling and delicious, this soup is guaranteed to hit the spot. And don’t forget to load up on those toppings—because, let’s face it, the crunch from those chips is what dreams are made of.
Got leftovers? Lucky you! Just reheat, top, and enjoy all over again.
Happy cooking! 🌮🍲
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