Taco soup

Taco soup

25 min
Uncover the bold tastes of Mexico with this delicious taco soup. A fusion of tender minced meat cooked in taco spices, rich tomatoes, and sweet red peppers, simmered to create a satisfying and flavourful meal. Topped with tangy sour cream, cheddar cheese, and crispy tortilla chips, each bite offers an irresistible combination of textures. This delightful soup is wonderful for creating a warm and inviting atmosphere, whether you are enjoying a quiet family dinner or hosting a get-together with friends.
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Instructions

  • Peel and finely chop garlic.
  • Dice the pepper and drain the corn.
  • Heat butter in a large saucepan. Sauté garlic, minced meat, and taco spices for 4–5 minutes.
  • Add tomatoes, peppers, corn, water, and broth. Bring to a boil and let it cook for about 10 minutes. Season with salt and black pepper.
  • Top the taco soup with sour cream, grated cheddar cheese, tortilla chips, and coriander.
Enjoy!
Adjust the thickness

For a thicker, heartier soup, let it simmer uncovered, allowing the liquid to reduce and the flavours to deepen. If you prefer an even creamier texture, mash a portion of black beans or the like directly into the soup. This creates a rich consistency without altering the overall taste. If you enjoy a lighter texture, gradually add extra water or broth, stirring until you get the texture you want.

Browning the meat

Browning the meat properly is necessary for building deep, rich flavours in your taco soup. Start by heating a little oil or butter in a saucepan over medium-high heat. Once the pan is hot, spread the minced meat evenly without stirring. Let it cook undisturbed for a few minutes, allowing a brown crust to form. This crust helps develop a savoury, almost caramelised flavour. After the meat has browned on one side, stir occasionally to ensure all sides are browned evenly. Once done, you can drain any excess fat and continue with the recipe.

Cheddar cheese selection

Choosing the right cheddar can make a noticeable difference in your taco soup. For a sharp, intense flavour, opt for a mature cheddar that melts smoothly and adds richness. A milder cheddar will give a creamier, less intense taste. If you enjoy a bit of variety, try mixing cheddar with different ages, such as a mix of sharp cheddar with a milder one.

Make your own taco spice mix

Make a quick homemade taco seasoning by combining ground cumin, smoked paprika, garlic powder, onion powder, and chilli powder for a classic taco flavour. Adjust the heat by adding more or less chilli powder or include some dried oregano and coriander for aromatic nuances. This homemade mix lets you control the intensity and balance of spices, and you can make it in larger batches and store it for future use.

FAQ: Questions about taco soup

If you want to know more about the recipe, keep reading our questions and answers about taco soup below.

Can I prepare taco soup ahead of time?
Yes, taco soup is ideal for preparing in advance. Cooking the soup a day before allows the flavours to fully develop, making it even more delicious. Once prepared, let the soup cool completely before transferring it to the fridge. When you are ready to serve, simply reheat it gently on the stove or in the microwave. It will stay fresh in the fridge for up to 4 days. For best results, add fresh toppings just before serving to maintain their texture.
What is the best way to store taco soup?
To store taco soup, let it cool down completely before transferring it to an airtight container. Once stored in the refrigerator, it will stay fresh for up to 4 days. It is important to store it without any toppings, as ingredients like tortilla chips and sour cream will lose their texture if refrigerated. When reheating, use medium heat on the stove, and you may want to add a bit of water to maintain the desired consistency. Always add fresh toppings just before serving to preserve their flavour and texture.
Can you freeze taco soup for later?
Yes, taco soup freezes well. Once cooled, transfer the soup to freezer-safe containers, leaving some space at the top to allow for expansion. It can be stored in the freezer for up to 3 months. For the best results, avoid freezing any toppings, as they do not hold up well when frozen. When ready to eat, thaw the soup in the refrigerator overnight and reheat it on the stove. Add the toppings once the soup is heated through.

Ingredients

Garlic cloves
3
Corn kernels
200 ml
Red pepper
1
Butter
2 tbsp
Minced meat
500 g
Taco spice mix
1 bag
Crushed tomatoes
1 can
Water
800 ml
Chicken broth cubes
3
Salt
Black pepper
Toppings
Sour cream
300 ml
Arla® B.o.b cheddar, grated
150 g
Tortilla chips
200 ml
Fresh coriander
1 pot
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Try a simple taco soup for cosy comfort

Our easy taco soup recipe is perfect for cosying up in the winter as well as on rainy days throughout the year. With its warm spices and rich, savoury broth, it offers a satisfying meal that warms you from the inside out. Whether served as a midweek meal or part of a relaxed family gathering, this simple yet flavour-packed soup with colourful, tasty toppings is sure to bring smiles and satisfaction to everyone at the table.

Taco-flavoured meat with tangy tomatoes and red peppers

The taco-spiced minced meat yields a savoury foundation for the rest of the ingredients. The meat easily absorbs the smoky, slightly spicy taco seasoning, giving every spoonful a punch of flavour. The tangy crushed tomatoes lend a slightly sweet and acidic note to balance the spice. Diced red peppers offer a sweetness and a bit of crunch, creating a delightful contrast to the tender meat.

Finishing touches with sour cream, cheese, tortilla chips, and fresh coriander

It is the toppings that make this Mexican-inspired soup so delectable. A dollop of sour cream adds a pleasant coolness that acts as a counterpoint to the spicy notes and taco flavours, while a generous sprinkle of grated cheddar cheese melts into an oozy layer. Add a handful of corn kernels for sweetness and the satisfying crunch of tortilla chips to echo the textures of a classic taco. Finally, a sprinkle of fresh coriander lends a fragrant, citrusy lift, completing it all with a flourish of green.

Homestyle taco in soup form

Taco soup is a delightful fusion of Mexican and Tex-Mex influences, combining the robust flavours of tacos with the comforting warmth of a homemade soup. It is thought to have originated in the American Southwest, where Mexican culinary traditions merge with local tastes. This soup captures the spirit of a taco, with its spicy meat, tangy tomatoes, and fresh toppings, but in a scrumptious soup form. Becoming more and more popular, it is a beloved dish at family dinners, pot lucks, and even festive crowds where you want something easy yet flavourful and delicious.

Explore some of our other recipes, such as winter vegetable soup, Italian chicken soup, tortellini soup, broccoli cheddar soup, or toasted sweetcorn soup with ginger.

Get creative and add your own touch

Make the recipe even better with some creative tweaks. Introduce some smoky heat by adding roasted red peppers or a few chopped jalapeños, or top the soup with diced avocado or a squeeze of lime juice for extra freshness. The avocado adds a creamy texture, while the lime brings a bright, zesty note that cuts through the richness. You might also want to sprinkle some finely chopped red onions on top for added crunch and a sharp bite, which goes well with the sour cream and cheddar.

If you enjoy more earthy flavours, you can stir in a small amount of smoked paprika or a pinch of ground coriander. You can also make a creamy taco soup by adding a bit of double cream or cream cheese as it simmers.

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