Taco Soup Frios Recipe
A refreshing twist on traditional taco soup, this chilled Taco Soup Frios Recipe combines vibrant Tex-Mex flavors, hearty ingredients like beans and vegetables, and a customizable approach perfect for any occasion. Ready in under 30 minutes, it’s the ideal blend of simplicity and bold flavors.
Equipment
- Large pot
- Cutting Board
- Knife
- Airtight storage containers
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 pound ground beef or shredded chicken (optional for vegetarian)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes (with green chilies, if desired)
- 2 cups chicken or vegetable broth
- 1 packet taco seasoning
- Salt and pepper to taste
Instructions
- Prep Ingredients: Dice onions, mince garlic, and gather all ingredients.
- Cook Base: Heat olive oil in a large pot over medium heat. Sauté onions and garlic until fragrant.
- Add Protein (Optional): If using meat, cook it thoroughly until browned.
- Combine Ingredients: Stir in beans, corn, diced tomatoes, broth, taco seasoning, salt, and pepper.
- Simmer: Let the mixture simmer for 15 minutes, allowing flavors to meld.
- Cool and Chill: Remove from heat and let the soup cool. Transfer to a container and refrigerate for at least 30 minutes.
- Serve: Ladle chilled soup into bowls and top with your choice of garnishes.
Notes
- For a vegetarian version, skip the meat and increase the beans or add a plant-based protein.
- Adjust spice levels by modifying taco seasoning or adding fresh chilies.
- Keeps well in the refrigerator for up to 5 days or freeze for up to 3 months.