f you love tacos and soup, let me blow your mind with the genius combination that is taco soup frios recipe. Think of all the bold taco flavors you love—ground beef, smoky spices, zesty toppings—but served refreshingly cold as a chilled soup. Yep, it’s a thing, and once you try it, you’ll be hooked!
Whether it’s a sweltering summer evening or you’re just in the mood for a lighter take on taco night, this taco soup frios recipe will hit the spot. It’s simple to whip up, super customizable, and perfect for meal prepping (because let’s face it, leftovers are the best).
Looking for more unique soups? Check out this delightful swamp soup recipe, a warm comfort option for when you’re not in the mood for chilled meals.
Table of contents
What Is Taco Soup Frios, Anyway?
Taco soup frios is basically a chilled taco soup. You take the same ingredients that make regular taco soup delicious—seasoned ground beef or turkey, beans, tomatoes, corn, and taco spices—but you let it cool down, add a few fresh toppings, and serve it cold. It’s a little like gazpacho but with a Tex-Mex twist.
Now, if you’re skeptical about eating soup cold, trust me, this is a total game changer. The flavors have more time to marinate, making every bite a fiesta for your taste buds. Plus, it’s easy to adjust for different dietary needs, whether you’re going low-carb or vegetarian.
For fans of classic soups, this Grandma’s chicken soup might evoke nostalgic memories while offering a hearty and warm alternative.
Ingredients You’ll Need
Here’s your grocery list for taco soup frios. Don’t stress too much if you don’t have everything—there’s plenty of room to customize.
For the Soup Base:
- 1 pound ground beef (or turkey for a leaner option)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 can (15 oz) diced tomatoes (fire-roasted if you want extra flavor!)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 2 cups beef or chicken broth (or veggie broth for vegetarians)
- 1 packet taco seasoning (or make your own with chili powder, cumin, paprika, and garlic powder)
- Juice of 1 lime
For the Fresh Toppings:
- 1 cup diced fresh tomatoes
- 1 cup diced cucumber (trust me, it adds a refreshing crunch!)
- 1 avocado, cubed
- ½ cup chopped cilantro
- ½ cup shredded cheese (cheddar, Monterey Jack, or a mix)
- Crushed tortilla chips (optional but highly recommended)
Optional Extras:
- A dollop of sour cream or Greek yogurt
- Hot sauce for an extra kick
- Sliced jalapeños for some heat
Feeling adventurous? Pair this dish with Marry Me Chicken Soup for a fusion dinner that combines refreshing and creamy textures.
How to Make Taco Soup Frios Recipe
Ready to turn taco night into something new and fun? Let’s get cooking—or chilling, in this case!
1. Cook the Base
- Heat a large pot over medium heat. Add your ground beef and cook until browned. Drain any excess fat.
- Toss in the diced onion and garlic, cooking until fragrant (about 2–3 minutes).
2. Build the Flavor
- Stir in the taco seasoning, ensuring the meat is well-coated. Then add the canned tomatoes, black beans, corn, and broth. Mix everything together and bring it to a gentle simmer. Let it cook for 10–15 minutes to let the flavors meld.
3. Cool It Down
- Remove the pot from the heat and let it cool to room temperature. Once it’s no longer steaming, transfer the soup to a large bowl, cover it, and pop it in the fridge for at least 2 hours. (Overnight is even better if you’ve got the time!)
4. Assemble and Serve
- When you’re ready to serve, ladle the chilled soup into bowls. Top each serving with fresh diced tomatoes, cucumbers, avocado, cilantro, and cheese. Add a handful of crushed tortilla chips for some crunch, and finish with a drizzle of lime juice.
5. Enjoy!
- Grab a spoon, and maybe a tortilla chip for scooping, and dig in. Taco soup frios is the perfect mix of creamy, tangy, and savory with a refreshing twist.
Why You’ll Love This Recipe
- Perfect for Meal Prep: Make a big batch on Sunday and enjoy it all week long.
- Kid-Friendly: Even picky eaters love the taco flavors, and they can add their favorite toppings.
- Budget-Friendly: Most of the ingredients are pantry staples, and you can use whatever toppings you have on hand.
- Customizable: Make it spicy, keep it mild, go heavy on the veggies—it’s up to you.
Tips for Making the Best Taco Soup Frios
- Choose Fresh Ingredients: Fresh lime juice and ripe avocado make a big difference.
- Season to Taste: Don’t be afraid to adjust the spices. Add more chili powder or hot sauce if you like it spicy.
- Chill It Properly: Don’t rush the chilling process. Letting it cool completely ensures the flavors are bright and balanced.
- Keep Toppings Separate: If you’re meal prepping, store the toppings separately to keep them fresh.
Pairings for Taco Soup Frios
Serve this soup alongside:
- Cheese Quesadillas: Perfect for dipping into the soup.
- Mexican Street Corn: Adds a sweet and smoky side.
- Fresh Margaritas: Because, why not?
Nutrition Information (Per Serving)
Here’s the breakdown for a single serving of taco soup frios, assuming you divide the recipe into six portions. Keep in mind that exact numbers may vary based on the specific brands and quantities you use for ingredients and toppings.
- Calories: 280
- Protein: 18g
- Carbohydrates: 25g
- Dietary Fiber: 7g
- Sugars: 4g
- Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 40mg
- Sodium: 680mg
- Vitamin C: 15% of Daily Value
- Iron: 20% of Daily Value
Ingredient Highlights:
- Ground Beef or Turkey provides protein and essential nutrients like iron and zinc.
- Black Beans and Corn add fiber and complex carbs for sustained energy.
- Avocado offers healthy fats and potassium, which helps with hydration.
- Tomatoes and Lime Juice deliver vitamin C for an immune boost.
If you make swaps—like using leaner meats, skipping cheese, or going heavy on veggies—the nutrition profile will shift. Want to cut back on sodium? Use low-sodium broth and rinse your canned beans.
This soup is balanced, satisfying, and full of flavor while still being light enough to fit into most meal plans. 🥑🍅
Conclusion
Taco soup frios is everything you love about tacos and soup combined into one refreshing, flavorful dish. It’s easy to make, super versatile, and perfect for almost any occasion—whether it’s a quick weeknight dinner, a meal-prep superstar, or a chilled dish to impress at your next summer party.
The beauty of this recipe is how customizable it is. Whether you’re keeping it traditional with ground beef and classic toppings, or mixing things up with plant-based proteins and extra veggies, there’s no wrong way to enjoy taco soup frios. Plus, it’s a great way to get creative with pantry staples you probably already have on hand.
And let’s be honest, the toppings are half the fun. From creamy avocado to crunchy tortilla chips, every bite is a perfect mix of textures and bold flavors. The chilled twist makes it stand out from your typical taco night, giving you a fresh option for warmer days.
So why not give taco soup frios a try? It’s delicious, easy to prepare, and bound to become one of your go-to recipes. Don’t forget to make it your own with your favorite toppings and share it with friends and family—it’s too good to keep to yourself! 🌮✨
FAQs
Taco soup can be a calorie-friendly meal, depending on how you prepare it. A typical serving of taco soup frios is around 280 calories, but this can vary. Using lean ground turkey instead of beef and opting for low-fat cheese or skipping it altogether can reduce calories. Pile on fresh veggies for flavor without adding many extra calories.
Taco soup freezes beautifully and can last up to 3 months if stored properly in an airtight container. To freeze, let the soup cool completely, portion it into containers, and label them with the date. When you’re ready to eat, thaw it in the fridge overnight and reheat (or serve chilled if making taco soup frios).
If your taco soup is watery, it’s likely because there’s too much broth or liquid. As the soup cools, it may thicken naturally. If it’s still too thin, you can adjust it by adding ingredients like beans, corn, or crushed tomatoes.
To thicken taco soup, try adding:
Cornstarch Slurry: Mix 1 tablespoon cornstarch with 2 tablespoons water, then stir it in.
Mashed Beans: Blend or mash a portion of the beans before adding them back.
Tortilla Chips: Crushed tortilla chips absorb liquid and add flavor.