Description
A refreshing, chilled twist on classic taco soup, perfect for hot weather. This Frios Taco Soup is packed with vibrant flavors and textures, featuring fresh vegetables, your choice of protein, and a medley of spices. It’s a no-cook recipe that’s easy to assemble and incredibly satisfying.
Ingredients
- Ground beef, shredded chicken, or pulled pork (or vegetarian alternatives like black beans, kidney beans, or lentils)
- Assorted bell peppers (various colors), diced
- Corn kernels (fresh, frozen, or canned)
- Red onion, diced
- Fresh cilantro, chopped
- Optional: Jalapeños or serrano peppers, finely chopped
- Low-sodium chicken or vegetable broth (or tomato/lime-based)
- Chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano
- Lime juice
- Salt and pepper to taste
- Optional: Tomato paste, bay leaf
- For Garnish: Avocado, sour cream/Greek yogurt, shredded cheese, tortilla strips, hot sauce.
Instructions
- Prep your ingredients by chopping all vegetables and cooking your meat if using. Allow meat to cool.
- In a large bowl, combine your cooked protein, chopped vegetables, and rinsed beans (if using).
- Add your choice of broth.
- Add spices, tomato paste (optional), and lime juice. Stir well to combine.
- Taste and adjust seasonings as needed.
- Cover tightly and refrigerate for at least 4 hours or overnight.
- Serve chilled with desired garnishes.
- Prep Time: 20-30 minutes
- Cook Time: 10-15 minutes
- Category: Soup
- Method: No-Cook/Cold Assembly
- Cuisine: Mexican-Inspired, Tex-Mex
Nutrition
- Serving Size: 1.5 - 2 cups
- Calories: 250 - 400
- Sugar: 5 - 10 grams
- Sodium: 400 - 700mg
- Fat: 10 - 20 grams
- Carbohydrates: 25 - 40 grams
- Fiber: 7 - 10 grams
- Protein: 15 - 25 grams
Keywords: Taco Soup Frios, Cold Taco Soup, Chilled Taco Soup, Summer Soup Recipe, Mexican Soup, No-Cook Recipe