Easy Taco Soup Recipe | Downshiftology (2024)

FAQs

How do you thicken taco soup? ›

Addition of Cornstarch or Flour: Create a slurry by mixing equal parts cornstarch or flour with water. Stir this mixture into the soup and let it simmer for a few minutes until it thickens. Ensure there are no lumps by gradually adding the slurry while stirring constantly.

Beans are not only a great addition to taco soup for their taste but also for their thickening properties. Mash a portion of the beans with a fork or potato masher and then add them back to the soup. The mashed beans will act as a natural thickening agent, making your taco soup heartier and more substantial.

Scoop a dollop of sour cream into your bowl of soup and stir it into the broth. The fat in the sour cream will help mask the spices and make your soup creamier. If the soup still tastes too spicy, drop in more sour cream until it's palatable. Sour cream works well for chili, chowder, and taco soup.

Although the exact origin of tortilla soup is unknown, it is known that it comes from the Mexico City area in Mexico. Traditional tortilla soup is made with chicken broth combined with roasted tomatoes, onion, garlic, chiles and tortillas, cut into strips and fried.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

About this method: One of the most common ways to thicken sauces and soups is with a starch-based slurry, and cornstarch is a popular choice. Cornstarch is flavorless, easy to mix up, and versatile, which makes it a go-to pantry ingredient.

One simple way to thicken soup is to add potatoes or beans. These ingredients will absorb the broth and thicken it up. Rice, beans, and lentils also release starch which thickens soup. You can either mash these ingredients before adding it to the soup or blend it in for a smoother texture.

You can use potato, arrowroot or tapioca starch instead, though the resulits are going to be different, they'll work. Depending on what kind of sauce is it, you may also be able to reduce it to thicken it. Simmer at low temperature to remove as much water as necessary.

Using old spices

The broth in tortilla soup is laced with aromatic spices, but to get the most from these spices, they need to be fresh. Over time, spices lose their vibrancy in color and flavor, making it necessary to add more of them to impart the expected flavor.

Can I add milk to soup? ›

Yes, you can definitely add cream to your soup. Whether you use a few tablespoons or a few cups, cream gives soup a silky mouthfeel and rich flavor. You can definitely add milk or other dairy as well, though it will taste gradually less creamy as you go down in percent.

What's in taco soup? It's filled with ground beef, pinto beans, black beans, corn, fire-roasted tomatoes, and green chiles, plus some onion, garlic, and jalapeño.

Tacos are thought to come from Mexico, long before the Spanish arrived. Ancient Mexicans used freshly made, soft, flat corn tortillas and gave them with fillings like fish and cooked organs. It was a staple meal that provided vital nutrients and energy to those who consumed it.

A burrito is a type of Mexican wrap, usually a flour tortilla, that's filled with refried beans and other tasty toppings, then rolled shut and served piping hot! Traditionally, the burritos found in Northern Mexico are smaller than their US cousins that we've come to know and love today.

Corn starch is a good way to thicken up the water into something more saucy. This is my preferred method if the extra water actually has flavor, because it adds a nice sauciness to the dish. Make a corn starch 'slurry' by mixing cold water and some corn starch, then add that to the hot dish that still cooking.

Start by using 1 tablespoon of cornstarch at a time, mixed with 2 tablespoons of water. More cornstarch slurry can be added, but be sure not to add too much. Only mix in a small amount of slurry at a time to ensure that your soup will thicken properly. Using corn starch is a fast, effective way to thicken soup.

Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump. After adding the slurry, bring the stew to boil. This will cook out the flour taste and allow the starch to swell.

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.