Pioneer Woman's taco soup is made from scratch with ground beef and vegetables such as onions, black beans, and tomatoes. It makes a great dinner when paired with crusty bread or buns.
How Long Does Taco Soup Take to Cook?
Cooking taco soup requires about 30 to 40 minutes until it is ready to serve. You will need to fry onion and garlic for about 2 to 3 minutes, then cook vegetables and ground beef for about 10 minutes. Finally, the soup needs to simmer for about 15 to 20 minutes until it is cooked through.
How Do You Thicken Taco Soup?
Taco soup is a thick soup with lots of ingredients in proportion to the broth, but if you would like to thicken it even more, try adding extra veggies, meat, beans, or corn to it. However, you could also add 2 tablespoon of all-purpose flour or corn starch to the soup if you are looking for a creamier consistency.
How Do You Make Taco Soup Less Acidic?
You can reduce the acid in taco soup by adding baking soda. A teaspoon of baking soda will immediately react with the acid, turning it into salt. Once the baking soda has been added, check the soup again to ensure it doesn't taste too salty.
How Long Does Taco Soup Last in the Fridge?
Taco soup that is stored properly can last up to 1 week in the fridge. Make sure to allow the soup to cool to room temperature before storing it in the fridge. You can store it in airtight glass containers rather than plastic ones, and the soup should be stored without the garnishes.
Can I Freeze Leftover Taco Soup?
It is possible to freeze taco soup, and if it is frozen correctly, it can be stored for up to 3 months. When the taco soup has cooled, divide it into portions and place each portion in a freezer bag, leaving about 1-inch of space to accommodate for expansion. You shouldn't freeze the taco soup with the garnishes.
How to Reheat Taco Soup in the Oven
- Preheat the oven to 350 F.
- Pour the leftover taco soup into an oven-safe bowl.
- Cover the soup with aluminum foil to prevent evaporation.
- Reheat for 15 to 20 minutes until the soup reaches 165 F.
- Serve and enjoy.
Note: You can prepare some tortillas, tacos, or chips to serve with leftover taco soup.
How to Reheat Taco Soup in the Microwave:
- Pour the leftover taco soup into a microwave-safe bowl.
- Microwave for 2 minutes.
- Stir every 30 seconds so that it warms through evenly.
- Serve and enjoy.
Note: Don't use aluminum foil in the microwaves. Reheat the taco soup uncovered.
How to Reheat Taco Soup in a Skillet:
- Pour leftover taco soup into a skillet set over medium heat.
- Heat for 5 to 10 minutes until it reaches 165 F.
- Add more vegetable broth if the soup is too thick.
- Serve and enjoy.
Note: Reheating taco soup in a skillet could take longer if you add extra broth or water.
How to Reheat Frozen Taco Soup
Taco soup shouldn't be reheated from frozen, it should be defrosted first. In order to thaw frozen taco soup properly, place it in the fridge for 24 hours (recommended) or place it in a warm water bath for about 2 to 3 hours. Once the soup has thawed completely, reheat it using any of the methods listed above.
What to Serve With Taco Soup
I recommend that you serve your taco soup with baguette or any other type of crusty bread or buns. You can also serve the dish with a fresh salad, such as cucumber salad, or tomato salad, or you can prepare some toast topped with cheese cream or mayonnaise, and serve it with the hot taco soup for a delicious dinner.
Here's a list of side dishes you can serve with Pioneer Women's taco soup:
- Pioneer Woman's Tri-Tip Roast Recipe
- Sweet Potato Casserole
- Pioneer Woman's Sausage Balls
- Pioneer Woman's Ambrosia Salad Recipe
- 2 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 Ib ground beef
- Kosher salt, to taste
- Ground black pepper, to taste
- 2 heaping tablespoon tomato paste
- 1 heaping tablespoon taco seasoning
- 1 15-ounce can of black beans, undrained
- 1 15-ounce can of fire-roasted corn, undrained
- 1 15-ounce can of tomatoes with green chiles
- 2 cups vegetable stock
- Hot sauce, to taste
For The Garnish
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- ¼ cup fresh cilantro leaves
- Yellow corn chips
- In a large Dutch oven set over medium heat, heat the olive oil.
- Add the onion and garlic, and cook until they start to soften, about 2 minutes.
- Add the beef to the Dutch oven and season it with salt and pepper to taste.
- Cook the beef until browned and cooked through while breaking it up with a spatula, about 8 minutes.
- Stir in the tomato paste and taco seasoning.
- Add the black beans, corn, tomatoes, green chiles, and vegetable stock.
- Add a few dashes of hot sauce, stir, and allow the soup to simmer for 10 to 15 minutes.
- After simmering, the flavors should combine and the soup should slightly thicken.
- You may need to adjust the seasoning based on your taste, adding more hot sauce, salt, and pepper if needed.
- Serve the soup in bowls garnished with cheese, sour cream, and cilantro.
- Place corn chips on top and serve immediately.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 685Total Fat: 39gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 85mgSodium: 996mgCarbohydrates: 64gFiber: 15gSugar: 15gProtein: 27g