Can I use flour to thicken taco soup?

Yes! Mix a tablespoon of all-purpose flour with a little cold water to make a slurry, then stir it into the soup. Let it simmer for a few minutes to cook out the raw flour taste.

What’s the best way to thicken soup without adding extra calories?

Mashing beans or simmering the soup to reduce liquid are great low-calorie options. Both methods thicken the soup naturally without adding any extra fat.

Can I freeze taco soup after thickening it?

Absolutely! Most thickening agents like mashed beans, cornstarch, and tortilla chips freeze well. However, soups thickened with dairy (like sour cream or cheese) can separate when frozen, so it’s best to add those after reheating.

Can I use a roux to thicken taco soup?

You can, but it’s a bit more work. To make a roux, melt butter in a pan, whisk in an equal amount of flour, and cook until golden. Stir the roux into your soup and let it simmer for a few minutes to thicken.

What Can I Use to Thicken Taco Soup? 13 Simple Solutions

Description

Taco soup is a quick and easy 30 minute meal This hearty soup is made with ground beef, pinto beans, tomato, corn and is flavored with taco seasoning. Top it off with your favorite taco toppings, like shredded cheese, pickled jalapenos, and sour cream

Ingredients

Scale

1 pound ground beef – ground pork, or ground turkey
1 medium onion – diced 1/4″
2 cloves garlic – minced
3 tbsp taco seasoning – see notes
1 large red bell pepper – diced 1/2″
15 ounce can corn – drained, or 1.5 cups frozen corn kernels
15 ounce can black beans – drained & rinsed
15 ounce can diced fire roasted tomatoes – with chilis, or regular diced tomatoes/fire roasted for mild
4 cups low sodium chicken broth
8 ounces cream cheese – softened at room temperature for at least 1 hour, see notes for dairy free options.
Sea salt & pepper to taste

Optional Toppings:

1 diced avocado, tortilla chips, lime wedges, fresh cilantro/green onions/chopped tomatoes, grated cheddar or pepper jack cheese/sour cream

Instructions

Prep and measure the ingredients before starting to cook.
Place a large pot over medium high heat. When the pan is hot, add the ground beef and break it up into small bits with a utensil.
Add the onion and garlic to the ground beef and cook until the onion begins to turn translucent, about 2-3 minutes.
Next add the taco seasoning, red bell pepper, corn, black beans, diced tomatoes, and chicken stock. (If you’re using the unsweetened coconut cream option, add it to the pot now.) Stir to combine, and bring the soup to a boil.
Once the soup comes to a boil, reduce the heat to maintain a simmer and cook until the bell pepper is tender and the flavors have melded, about 10 minutes.
When the soup is done, add the cream cheese to the pot in small pieces. Stir to combine and let sit for a minute or so before stirring again to combine.
The cream cheese will dissolve into the soup best when it’s fully softened. Or you can use the dairy free cream cheese option. Skip this step if you used coconut cream.
Season to taste with sea salt and pepper, then serve with your choice of toppings.

Notes

I recommend using my Easy Homemade Taco Seasoning for this recipe so there’s less salt. You can use store bought seasoning packets, 1 packet contains 2 tablespoons taco seasoning which should be perfect. You don’t want to add more spice with the store bought packets in case it makes your soup too salty.

To make this soup dairy free you have 3 options: 1. use 1-8 ounce tub Kite Hill dairy free cream cheese2. use 1 cup unsweetened coconut cream3. leave out the creamy option altogether for regular taco soup.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Cuisine: American

Nutrition

Serving Size: 6 yield
Calories: 472kcal
Sugar: 5g
Sodium: 815mg
Fat: 27g
Saturated Fat: 13g
Unsaturated Fat: 2g
Trans Fat: 1g
Carbohydrates: 33g
Fiber: 7g
Protein: 26g
Cholesterol: 90mg