Taco Soup

Ingredients

• 1 tablespoon (15 ml)cornflour (mix with an equal amount of water to make a slurry)
• 1 tablespoon (15 ml)plain flour (mix with an equal amount of water)
• 1 cup (240 ml)tortilla chips, crushed
• 1 cup (240 ml)double cream or sour cream
• 2 tablespoons (30 ml)instant mashed potato
• 1 cup (240 ml)black beans
• 1 mediumsweet potato
• 1 mediumonion

Instructions

1. 1

   Make a slurry

   In a bowl, combine the cornflour or plain flour with an equal amount of cold water until smooth.

2. 2

   Blend vegetables

   Blend vegetables such as the onion and sweet potato until smooth.

3. 3

   Mash beans

   Mash some of the black beans with a fork or potato masher.

4. 4

   Crush the chips

   Crush the tortilla chips so they are ready to stir into the soup.

5. 5

   Simmer the soup

   Set the taco soup over a low heat and let it simmer.

6. 6

   Add the slurry

   Pour in the slurry gradually, stirring constantly, until the soup thickens.

7. 7

   Blend some soup

   Blend a portion of the soup, then return it to the pot for extra thickness.

8. 8

   Stir in thickeners

   Add mashed beans, cream or another prepared thickener to suit, and stir to combine.

What is taco soup?

Taco soup is a comfort-food bowl built around the savoury, spiced flavours associated with tacos, served in a spoonable broth. This guide is specifically about thickening an already prepared soup; it does not include the ingredients or full method for making the soup itself.

The range of options lets you choose between a smooth finish from blending, a creamy finish from dairy, or more body from beans, chips or a slurry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 15g protein, 38g carbs, 12g fat.

The supplied nutrition figures are 320 kcal per serving, with 38 g carbohydrate, 12 g fat and 15 g protein. In this thickening guide, chips, beans, flour, cornflour and sweet potato contribute carbohydrate, while cream contributes fat; the protein is likely to come mainly from the soup base and beans. Balance the bowl with a side salad or vegetables.

Choosing a thickener

Slurry: Cornflour or plain flour is mixed with cold water first, which helps it disperse into the hot soup. The recipe lists both, but the method treats them as alternatives.

Beans and vegetables: Mashing some black beans or blending the onion and sweet potato adds thickness by incorporating more of the soup's ingredients. The recipe gives no specified quantity of the beans to mash.

Getting the texture right

Add gradually: Pour in the slurry while stirring, rather than tipping it all in at once. This makes it easier to judge the thickness as it changes.

Blend carefully: Returning blended soup to the pot gives it more body while leaving some texture behind if you blend only a portion. Take care when blending hot soup.

Creamy and quick options

Dairy: Double cream or sour cream can enrich the soup as well as thicken it. Stir it in as the recipe directs and avoid prolonged vigorous boiling after adding it.

Instant potato: The listed instant mashed potato is a quick thickener; stir it in and allow it to hydrate before deciding whether the soup needs more.

Using tortilla chips

Crushed chips absorb liquid and soften in the soup, adding body as well as a corn flavour. Add them in small amounts if you want to keep some crunch, since they will lose it as they sit.

Serving the soup

Serve the soup hot once it reaches the thickness you like. A simple side such as a salad or extra tortilla chips can complement it, though the supplied recipe does not specify accompaniments.

Recipe notes & tips

• Mix flour or cornflour with cold water before adding it to the hot soup.
• Stir continuously as you pour in the slurry to help it blend evenly.
• Add crushed tortilla chips in stages because they soften as they absorb liquid.
• Mash only some of the beans if you want the soup to retain whole beans.
• Blend only a portion of the soup to thicken it without making everything smooth.

Variations

• Creamy finish: Stir in double cream or sour cream for a richer texture.
• Bean-thickened: Mash some of the black beans before stirring them into the soup.
• Vegetable-smooth: Blend the onion and sweet potato until smooth before incorporating them.
• Chip-thickened: Stir in crushed tortilla chips and let them soften in the soup.
• Quick thickening: Add instant mashed potato gradually, allowing it time to hydrate.

Common mistakes to avoid

• Adding dry flour: It can form lumps; mix it with cold water first.
• Pouring in slurry too quickly: The soup may thicken unevenly; add it gradually while stirring.
• Over-blending: The soup can lose all its texture; blend only a portion if you prefer some bite.
• Adding too many chips: They can make the soup overly thick as they soften; add them in stages.
• Boiling after adding cream: A vigorous boil can affect the creamy texture; stir it in gently.

How to store

Refrigerate leftover soup in a covered container and use within 3 days. Reheat gently on the hob, stirring; the soup may thicken further in the fridge, so loosen it with a little water if needed.

Frequently asked questions