Taco Soup Frios Recipe
Taco Soup Frios is a refreshing, chilled twist on traditional taco soup. With vibrant flavors from beans, corn, and vegetables, it’s a light and customizable dish, perfect for warm weather.
Equipment
- 1 Pot For cooking the ingredients
- 1 Bowl For serving and chilling the soup
- 1 Spoon/Whisk For stirring and mixing
Ingredients
- 1 can Corn drained Adds sweetness and texture
- 1 can Black Beans drained Protein and fiber-rich
- 1 can Rotel diced tomatoes with chilies Adds spice and flavor
- 1 cup Diced Onion For flavor and crunch
- 1 tsp Cumin Ground spice for flavor
- 1 tsp Chili Powder Adds heat and depth of flavor
- 1/2 tsp Garlic Powder For seasoning
- 1 cup Chopped Avocado For topping and creaminess
- 1/4 cup Fresh Cilantro For garnish
- 1 cup Tortilla Chips For topping and crunch
- 1/2 cup Sour Cream Optional topping
Instructions
- Prep Ingredients: Dice the onion, drain the beans, and prepare all fresh vegetables and toppings.
- Cook Base: In a pot, combine black beans, corn, Rotel, and spices (cumin, chili powder, garlic powder). Bring to a simmer for about 10 minutes.
- Chill: Allow the soup to cool and transfer it to the fridge. Let it chill for at least 2 hours before serving.
- Serve: Top with avocado, cilantro, tortilla chips, and sour cream. Enjoy the cold, flavorful soup!
Notes
- This recipe is versatile and can be made vegan by omitting sour cream or using dairy-free alternatives.
- For a spicier version, add more chili powder or hot sauce.
- You can store Taco Soup Frios in the fridge for up to 3 days.