Best Taco Soup Recipe (2024)

FAQs

What can I use to thicken taco soup? ›

Add Cornstarch or Flour

If you want to thicken up your taco soup quickly, cornstarch or flour could be your best friends. Mix one tablespoon of cornstarch or flour with equal parts water in a small bowl until smooth.

Storage and Freezing Instructions:

To Freeze: Allow creamy taco soup to cool completely. Place in a freezer-safe container or bag and freeze for up to 3 months.

How Much Taco Seasoning Is In a Packet? If your recipe calls for one packet of taco seasoning, how much DIY mix should you use? Different commercial brands package their taco seasonings in different amounts, but most packets contain about 1 ounce or 3 tablespoons of product.

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.

Food should not be at room temperature for more than two hours. Shallow containers or small amounts of hot food can be placed directly in the refrigerator or rapidly chilled in an ice or cold water bath before refrigerating. Cover foods to retain moisture and prevent them from picking up odors from other foods.

The FDA notes that cooked leftovers should be refrigerated or frozen two hours after preparation, and that leftovers should be eaten or thrown out four days after refrigeration.

Go for glass or something reusable like silicone. Do you need an affordable and easy-to-store option? Plastic deli-style containers are a great choice available in a variety of sizes. Plastic, glass, and silicone are all suitable for freezing soup, though glass and silicone will likely last longer.

The major difference between McCormick's 'Original' and their 'Premium' Taco Seasoning is that Premium also contains Smoked Paprika, Dehydrated Red and Green Bell Peppers, some Cocoa Powder and Black Pepper.

Packet Taco Seasoning replacement: if you only want to make enough taco seasoning to replace 1 packet, use the following amounts: 1 tablespoon chili powder. ¼ teaspoon garlic powder. ¼ teaspoon onion powder.

What is McCormick taco seasoning made of? ›

SPICES (INCLUDING CHILI PEPPER, PAPRIKA, OREGANO), ONION, SALT, POTATO STARCH, SUGAR, GARLIC & NATURAL FLAVOR.

The story goes that it was first invented in the state of Tlaxcala, which in the Náhuatl means the place of tortilla abundance. It is believed that the soup was created from the need to prepare foods that were easily digestible with the ingredients on-hand.

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.

So to recap and for a quick rule-of-thumb, stock is made with cleaned animal bones. Broth uses bones with meat still on them, or meat alone. And soup is made from either broth or stock, and has other ingredients added to it for texture and flavour.

Soup Thickening Method: Cornstarch Slurry

I made a classic slurry by whisking cornstarch and hot broth until smooth in a small bowl. I drizzled it into the soup gradually, and brought it to a boil to fully activate, thicken, and cook out the starch flavor before adding more.

Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

A handful of uncooked rice. That's all folks, just a handful of white rice. Any kind will do: jasmine, basmati, short grain, long grain. When added to a brothy (or watery, even) soup, and left to simmer for 20-30 minutes, the rice breaks down, releasing its starch and thickening the liquid that it's cooking in.