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A bowl of taco soup with beans, corn, The tomatoes, and a dollop of sour cream, Taco Soup Frios Recipe

Taco Soup Frios Recipe

Taco Soup Frios Recipe is a bold and comforting dish that blends classic Mexican flavors with a rich, hearty broth and the irresistible crunch of Fritos chips. 

  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 lb ground beef or turkey (or shredded chicken as a substitute)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 packet taco seasoning (store-bought or homemade)
  • 1 can black beans, drained and rinsed
  • 1 cup corn (fresh, frozen, or canned)
  • 1 can Rotel tomatoes (adds a spicy kick)
  • 1 cup tomato sauce
  • 3 cups beef or chicken broth (adjust for preferred consistency)
  • 1 cup Fritos chips (for topping)
  • ½ cup shredded cheese (optional, for garnish)
  • ¼ cup sour cream (optional, for serving)
  • ¼ cup jalapeños (optional, for added heat)
  • 2 tbsp cilantro, chopped
  • 2 lime wedges (for squeezing over the top)

Instructions

  • Sauté the Base:

    • Heat a large pot or Dutch oven over medium heat.
    • Add ground beef or turkey and cook until browned, about 5-7 minutes. Drain excess grease.
    • Stir in diced onions and minced garlic, cooking for another 3-4 minutes until onions are translucent.

  • Season & Simmer:

    • Sprinkle taco seasoning over the meat mixture and stir well.
    • Add black beans, corn, Rotel tomatoes, tomato sauce, and broth. Mix well.
    • Bring to a boil, then reduce heat and let it simmer for 20 minutes to allow the flavors to meld.

  • Adjust the Consistency:

    • If too thick, add an extra ½ cup of broth.
    • If too thin, simmer uncovered for an additional 5-10 minutes.
    • To thicken, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).

  • Serve & Garnish:

    • Ladle the soup into bowls and top with Fritos chips, shredded cheese, and sour cream.
    • Garnish with cilantro and fresh lime wedges.
    • For extra heat, add sliced jalapeños or hot sauce.

Notes

  • For a Slow Cooker Version: Brown the meat first, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
  • For a Creamy Version: Stir in 4 oz cream cheese or ½ cup heavy cream before serving.
  • For a Low-Carb/Keto Version: Swap beans and corn for diced bell peppers and zucchini, and use pork rinds instead of Fritos.
  • Storage: Refrigerate for up to 4 days or freeze for up to 3 months. Store Fritos separately to keep them crunchy.
  • Author: beginrecipes
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: soup
  • Cuisine: Mexican-American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 350
  • Fat: 15g
  • Carbohydrates: 40g
  • Protein: 20g