The Best Taco Soup Recipe - Randi Garrett Design (2024)

FAQs

What can I use to thicken taco soup? ›

Addition of Cornstarch or Flour: Create a slurry by mixing equal parts cornstarch or flour with water. Stir this mixture into the soup and let it simmer for a few minutes until it thickens. Ensure there are no lumps by gradually adding the slurry while stirring constantly.

The exact origin of tortilla soup is unknown, but it is also known as sopa Azteca (Soup of the Aztecs) which leads many to believe this dish originated in central or southern Mexico, where the Aztecs originally settled.

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

Corn Starch

This completely versatile starch is used in savory and sweet dishes alike: gelatinizing fruit pie fillings or thickening your hefty, stick-to-your-bones soups.

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.

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.

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. It was a staple meal that provided vital nutrients and energy to those who consumed it.

There are several reasons why taco soup may turn out thin and watery. One common reason is using too much broth or liquid in the soup. Additionally, not simmering the soup for long enough can lead to a thin consistency.

Vegetable Stock Is Perfect For Loosening A Cream-Based Soup

Using vegetable stock to thin out these velvety soups is an awesome way to maximize their flavor without adding unwanted heft to the consistency of rich chowders made with a dairy base.

Does sugar make soup less spicy? ›

Add Sugar. A pinch of sugar (or a touch of molasses, maple syrup, or honey) can make a dish taste less spicy, mainly when the flavors are very concentrated, like in a marinade, sauce, or stir-fry.

Thickening your soup without using flour or cornstarch is easier than you might think. By incorporating ingredients such as vegetable purees, mashed potatoes, beans or legumes, coconut milk, or a roux substitute, you can achieve the desired consistency while adding extra flavor and nutrition.

One option is to create a slurry by mixing equal parts cornstarch and cold water. Stir the slurry into the soup and allow it to simmer for a few minutes until it thickens. Another option is to add a can of refried beans or mashed black beans to the soup, which will both thicken and add flavor.

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.

A typical 12-serving taco seasoning mix recipe uses about 1 ½ tablespoons of cornstarch. If you want to skip the cornstarch in your homemade seasoning to use it for other purposes, just sprinkle ⅓ to ½ teaspoon of cornstarch per pound of browned, spiced meat before adding ¾ cup of water and heat until thickened.