If you’re looking for ways to spice up taco soup, there are several options you can try. Some people add hot peppers, such as cayenne pepper or diced jalapenos. Others add chili powder, which provides heat without sacrificing flavor. You can also add hot sauce to the soup.
Slow-cooker taco soup
Slow-cooker taco soup can be thickened by adding extra beans to the soup. Add two or three cans to make it thicker than a regular soup. Add additional seasonings such as cumin, chili powder, smoked paprika, or oregano to the soup.
Another option is to add cannellini beans to the soup. However, be sure to drain and mash them before adding. Alternatively, you can also add rice or pasta to the soup. Either one of these options takes about 20 minutes to cook. Make sure to add early enough, as this will prevent the ingredients from expanding. Also, if you are adding bread, be sure to cook it until it dissolves.
You can add any other vegetables to the soup. You can even purchase precut mixes from Trader Joe’s. They have a variety of veggies, including radishes and jicama. These can be added to the soup in the last few minutes before serving. The soup does not need to be thick, and you can add more vegetables.
If you want your soup to be thicker, you can add some cornstarch to it. It will make the taco soup creamier when served. You can also substitute ground beef with another type. The taco soup will stay in the fridge for up to 3 days.
Taco soup can be made with just a few pantry ingredients and takes little preparation. Browning the ground beef before adding it to the soup gives it a more flavorful base. You can add your favorite taco toppings to the soup to make it tastier. A bowl of taco soup is the perfect mid-week lunch or dinner. You can serve it with tortillas, cheese, or even salsa.
Depending on your preferred consistency, you may need to add cornstarch or flour to thicken the soup. Be careful, though, because adding starch to the soup before it has cooled can cause it to clump up and be too thick. If you don’t want this to happen, you can also scoop the broth into a separate bowl and let it cool before adding starch. Stirring the mixture before adding it to the soup will help smooth the thickening process.
Adding rice or quinoa
If you don’t have enough taco ingredients for a full-sized soup, you can also make a smaller soup and serve it as a side dish. To make a quinoa soup, you will need to wash it a minimum of four times and soak it for 10 to 30 minutes. Once the quinoa is soaked, you can add it to the soup. If you don’t have quinoa, you can substitute rice or pasta, but check the package directions before adding it.
Taco soup can be spicy or mild, depending on your taste. To add a little heat, add a whole jalapeno and its seeds, or use a serrano pepper instead. If you’re not a fan of hot foods, you can omit the jalapeno and use taco seasoning in a can.
You can use kidney beans or red kidney beans if you prefer your soup without tortillas. If you’re a vegetarian or vegan, you can omit the corn and beans and use ground pork or drained hominy instead. You can also add a dash of hot sauce and chopped green onions. Taco soup is a delicious and nutritious meal that is great for chilly winter nights.
Another great way to make taco soup is by adding pre-cooked beans or quinoa. These are also great for freezing, as they don’t get soggy in the soup. Adding quinoa will thicken the soup, and you can make it up to three days ahead of time. You can also freeze it for up to a month if you use it later.
Adding quinoa or rice to thicken taco soup is easy and versatile. You can add shredded cheese to the soup to make it more filling. You can add half a cup until the soup coats the back of a spoon. To add extra flavor, pureed veggies will also work well.
You can also add different types of beans to the soup to make it more diverse. For instance, you can use kidney beans or pinto beans if you don’t like black beans. You can also add other ingredients like mushrooms or bell pepper when you saute the ingredients at the start.
To make this soup, start by making the base. This will include tomatoes, toasted chiles, a tortilla, and an avocado. You want to ensure that all these ingredients are smooth without chunks of chile skin. Next, you’ll want to add onions. You can either leave them raw or cook them in avocado oil.
You can also add guacamole or tortilla chips. Some of my favorite brands are Late July organic chia & quinoa chips and Zack’s Mighty. You can also make a quesadilla out of a corn or flour tortilla, which you can dip into the taco soup before serving.
This taco soup is incredibly delicious and very easy to make. It’s also healthy and loaded with flavor. To make it even tastier, use leftover chicken or rotisserie chicken. For a final touch, you can add tortilla chips, cheese, or sour cream. You’ll also notice a difference in the texture of your soup.
Another option for adding more flavor and thickness to your taco soup is to use ground beef. It adds a creamier texture and is packed with more flavor than traditional taco soups. If you’re worried about adding extra fat or calories, you can add a little cream cheese.
If you’re not planning to serve your taco soup right away, store it in the refrigerator for up to 3 days. After that, you can freeze it for up to 3 months. To serve it later, reheat it over low heat. But remember that it tastes better the longer it sits.
Adding ranch dressing
Taco soup is a simple, hearty alternative to tacos. It’s filling and delicious and a welcome change from taco Tuesday. It’s also straightforward to make. This recipe is part of our budget-friendly recipes blog hop. You can easily make this soup in your slow cooker or Instant Pot. It has a high nutrition content and is full of good-for-you ingredients. It’s a versatile soup that can be adapted to suit your tastes and preferences.
The first step in making a thicker taco soup is making a homemade ranch dressing. To do this, combine 1/4 cup of ranch seasoning with 3/4 cup milk. You may need to adjust the proportions depending on the fat content of the milk you use.
Taco soup is usually served cold, but you can store it in the refrigerator for three to four days. The flavor of taco soup will continue to improve as it sits. It can also be stored in the freezer for up to 3 months. If you want to serve it later, you can reheat it in the microwave or over medium heat, or you can make more of it and freeze the leftovers for up to 5 days.
If you don’t have a crockpot, you can easily prepare a homemade taco soup by combining two cans of beans with ground turkey breast. You can add extra beans to the soup if you’d like it to be thicker. Three cans of beans make the soup thicker and more like chili. You can also use taco seasoning mix to add a thickening agent to the soup.
Another way to thicken taco soup is by adding a quarter cup of flour. This flour will coat the ground beef and help it reduce. You can add taco seasoning and ranch dressing when the flour has thickened. If you want your soup to have a spicy flavor, you can also add hot & spicy taco seasoning or use higher-heat salsa.