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A hearty Taco Soup Frios Recipe featuring a steaming bowl topped with melted cheese, sour cream, avocado slices, and fresh cilantro, served with tortilla chips and lime wedges on a rustic table.

Taco Soup Frios Recipe

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Try this Taco Soup Frios recipe for a comforting, easy meal! Packed with flavor, it’s perfect for cozy dinners and customizable to your taste.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 43 minutes
Course dinner
Cuisine American, Mexican
Servings 6 people
Calories 300 kcal

Ingredients
  

Protein

  • 1 pound of ground beef or shredded chicken your choice!
  • Optional: Swap for turkey or plant-based crumbles for a lighter or vegetarian version.

Vegetables and Beans

  • 1 can of black beans rinsed and drained
  • 1 can of pinto beans or kidney beans rinsed and drained
  • 1 cup of corn kernels fresh, frozen, or canned
  • 1 can of fire-roasted tomatoes for a smoky flavor boost
  • Optional: Add diced green chilies for extra heat.

Spices and Seasonings

  • 1 packet of taco seasoning store-bought or homemade
  • 1 teaspoon of cumin optional for extra depth
  • Salt and pepper to taste

Liquid Base

  • 4 cups of chicken or vegetable broth low-sodium recommended
  • Optional: Add ½ cup of tomato sauce for a thicker consistency.

Toppings (Optional, but Recommended!)

  • Shredded cheese cheddar, Monterey Jack, or a Mexican blend
  • Sour cream or plain Greek yogurt
  • Fresh cilantro leaves
  • Diced avocado or guacamole
  • Lime wedges for a zesty kick
  • Crunchy tortilla chips or strips

Instructions
 

Stovetop Method

  • Brown the Meat – In a large pot or Dutch oven, cook the ground beef (or shredded chicken) over medium heat until browned. Drain any excess grease for a lighter soup.
  • Sauté for Extra Flavor – Add diced onions, garlic, and a drizzle of olive oil. Stir and cook for 2-3 minutes until fragrant.
  • Add the Core Ingredients – Stir in the black beans, pinto beans, fire-roasted tomatoes, corn, and taco seasoning. Mix well to evenly coat everything in the spices.
  • Pour in the Broth – Add chicken or vegetable broth and bring the soup to a gentle boil. Reduce heat and let it simmer for about 20 minutes, allowing the flavors to meld.
  • Taste and Adjust – Give it a quick taste test. Add more salt, pepper, or a dash of hot sauce if desired.
  • Serve and Enjoy – Ladle the soup into bowls and top with cheese, sour cream, avocado, and fresh cilantro. Don’t forget the tortilla chips for extra crunch!

Slow Cooker Method

  • Brown the Meat First – For the best texture, cook the ground beef or shredded chicken in a skillet before adding it to the slow cooker.
  • Add Everything to the Crockpot – Place all the ingredients, including broth, beans, corn, and seasonings, into the slow cooker. Stir to combine.
  • Let It Cook – Cover and cook on low for 6-8 hours or high for 3-4 hours.
  • Stir and Serve – Mix everything well before serving, then load up your bowl with your favorite toppings.

Notes

Nutrition Information (Per Serving)
  • Calories: 300
  • Fat: 15g
  • Saturated Fat: 6g
  • Cholesterol: 40mg
  • Sodium: 800mg
  • Carbohydrates: 30g
  • Fiber: 8g
  • Sugars: 6g
  • Protein: 18g
  • Vitamin A: 15% DV
  • Vitamin C: 25% DV
  • Iron: 15% DV