You can store taco soup in freezer bags for up to four months. Thaw it out in the refrigerator overnight before serving. After thawing, heat it in a large pot over low heat for about 20 minutes, and do it hot. You can also use prepackaged taco seasoning instead of making your own.
Reheating taco soup
Reheating taco soup in the refrigerator can be great if you have leftovers. The broth will retain the flavor and keep the soup fresh. The soup will also taste even better if it is reheated. Reheating taco soup in the refrigerator is a good idea for a weekday lunch or an evening snack.
Taco soup can be reheated in a small bowl and adding a few tablespoons or a half cup of water. Once the taco soup is reheated, you can add the taco toppings. You can also freeze taco soup and reheat it when you need it.
Before reheating taco soup in the refrigerator, you must ensure it has reached the correct temperature. The soup should be at 165 degrees Fahrenheit. To test the temperature, use a food thermometer. If the soup is made with chunks, you can use the thermometer to measure the temperature.
After reheating taco soup, you can store it in the refrigerator for three to four days. You can also reheat taco soup on the stovetop or microwave for a quick fix. It would help if you froze it in airtight containers or heavy-duty freezer bags for extended storage. Make sure to use the right size container and avoid leaks.
Reheating taco soup in the refrigerator can be great if you have leftovers. Taco soup can be frozen for up to 6 months. You can also thaw it overnight in the fridge. Once it is melted, you can put it on the stovetop and simmer it for about 20 minutes. Then you can serve it warm or at room temperature.
Taco soup can be made in a crock pot. After browning the ground beef:
- Drain it and add the rest of the ingredients.
- Stir to combine all ingredients. If you prefer a vegetarian version, add extra corn and beans.
- Season to taste.
You can use airtight, freezer-safe containers to store taco soup in the freezer. Be sure to label the containers with the recipe and date. When freezing soup, the liquid expands, so it is essential to fill the containers appropriately. It would help if you also portioned the soup, so it is easy to reheat it when you want.
Storing taco soup in the refrigerator
The best way to store taco soup in the refrigerator is to keep it in an airtight container. It can keep for up to three days, but it will last even longer if frozen. The longer it sits, the better it tastes. You can prepare the soup a day or two in advance, then store it for up to four days in the refrigerator.
If you make extra taco soup, you can freeze the leftovers in an airtight container and reheat it for up to five days. Once cooled, you can add your favorite toppings to the soup and enjoy them anytime. Taco soup is excellent to have on hand for a cold day.
To make taco soup:
- Start by heating a pot on the stovetop and adding oil.
- Add chopped onions and garlic and cook for about three to five minutes.
- Add the ground beef.
- Stir it until it’s browned and breaking into small pieces.
- Add the rest of the ingredients to the pot and bring it to a simmer. The soup should simmer for about 20 minutes.
Taco soup is easy to prepare when it is ready in advance. To reheat it later, heat it over medium heat. You can add more broth if necessary. Or, you can use a slow cooker or Instant Pot to make it. Either way, the soup will be delicious and healthy. There’s no need to refrigerate the soup for extended periods because it’s easily reheated.
You can top taco soup with any topping that you like. Some of the most popular toppings are listed below. If you’d like your taco soup to be mild or medium-hot, use mild green chiles and mild taco seasoning. A spicy version can be made by adding extra hot or jalapenos to taste spicy.
Taco soup is an excellent choice for food storage. You can make it at home or use canned meat. You can even make gluten-free and dairy-free varieties. You can also use gluten-free or homemade taco seasoning to make your soup more nutritious. If you’re worried about sodium, you can substitute pepper jack cheese for Colby Jack cheese.
Storing taco soup in a slow cooker
Storing taco soup in a slow cooker is an easy way to make a meal you can enjoy later. You can use your favorite ground meat and add a can of beans and corn. To add extra flavor, you can add hot taco seasoning or your favorite hot sauce. After the soup has cooked for 8 to 10 hours, you can serve it with tortilla chips or salsa.
Add chopped jalapenos or cayenne pepper to make your taco soup with additional spice. You can also add a few slices of avocado or cilantro. You can also add extra beans and vegetables if you like. If you want to add more heat, you can add some chile de Arbol salsa. This taco soup is even better when topped with tortilla chips. It melts in your mouth, and the jalapenos get slightly roasted.
Once the soup is done cooking, store it in a freezer-safe container. It will keep for up to three months if frozen. It is also great leftover and reheats well. You can cook the soup on low or high, depending on your preferences. Alternatively, you can thaw the pieces overnight in the refrigerator.
Taco soup is delicious and easy to make in the slow cooker and is an excellent option for busy weeknights. It is full of flavor and is healthy. Even picky eaters will love this hearty soup. You can serve it with tortilla chips or cilantro-lime rice. During chilly fall and winter, it’s one of the most popular soups. It’s also a great comfort food and can be prepared in just a few hours.
If you want to store taco soup for later, it’s best to brown the meat before putting it in the slow cooker. This step is essential, as raw meat won’t brown nicely and will be disagreeable in texture. Otherwise, the soup will be greasy. When stored properly, taco soup can keep for up to three days. It reheats well in the microwave.
To prepare this easy recipe:
- Begin by browning ground meat in a skillet over medium heat.
- Once the meat is browned, transfer the beef to the slow cooker and add the rest of the ingredients.
- Add beans, corn, tomato paste, green chiles, taco seasoning, and chicken broth.
- Stir the ingredients until combined.
- Once the ingredients are well mixed, pour the liquid into the slow cooker.
- Add the chicken broth and stir the contents to combine.
- Set the slow cooker to HIGH or LOW.
Depending on how long the meat takes to cook, the taco soup can take eight to 10 hours.
Making taco soup in advance
Making taco soup in advance is simple. You can quickly assemble and freeze taco soup up to a day ahead of time. Then reheat the soup for a quick meal. The soup will stay fresh in the refrigerator for up to four days or frozen for up to three months.
A quick and easy taco soup contains protein, fiber, and ranch flavor. It also freezes well, making it an excellent meal-ahead option. The main ingredient is ground beef, which gives the soup a beefy flavor and rich texture. Other components include vegetables and olive oil, which helps to break down the vegetables. Canned beans add fiber and protein.
If you want your taco soup spicy, you can add a few dashes of chili powder. You can also add fresh or minced jalapenos. Lastly, you can serve the soup with tortilla chips or sour cream. Make sure to adjust the amount of chili powder to your taste.
To prepare taco soup:
- Heat a large pot over medium heat and add a tablespoon of oil.
- Sauté onion and garlic for a few minutes.
- Stir in the tomatoes and spices.
- Add cooked ground beef and salsa.
- Add 3 cups of water—Cook for 6 hours on low.
- Serve hot or cold.
You can prepare beef taco soup a day or two in advance for a quick and easy meal. Once cooled, store it in a refrigerator or freezer. You can reheat it in the microwave or over gentle heat. To serve the soup later, top it with shredded cheese, chopped cilantro, or sour cream. If you’d like, do it with a side of cornbread.