Taco Soup Cold Recipe – A Cozy Bowl of Comfort and Flavor

Is there anything better on a chilly night than a warm bowl of soup? The steam rising from the bowl, the comforting aroma filling your kitchen, and the first spoonful that warms you to your toes — that’s what Taco Soup Cold brings to the table. This recipe has a special place in my heart, reminding me of family dinners with laughter echoing in the background and the smell of spices wafting through our home. With just a few simple ingredients and a bit of love, you can create your own cozy moment.

Why You’ll Love It

• Quick and easy to whip up on a busy weeknight
• Comforting homemade flavor that feels like a warm hug
• Made with simple ingredients that you likely have on hand
• Great for any occasion, from casual dinners to holiday gatherings
• Always a crowd-pleaser, even with picky eaters

Ingredients You’ll Need

To make this delightful Taco Soup Cold, gather the following ingredients:

• 1 pound ground beef or turkey
  (The choice of meat can change the flavor profile slightly; I prefer turkey for a leaner option!)

• 1 medium onion, diced
  (A must for that aromatic base — it adds so much depth!)

• 2 cloves garlic, minced
  (Fresh garlic gives it that extra flavor boost!)

• 1 packet taco seasoning mix
  (It’s the secret to that classic taco flavor!)

• 1 can black beans, drained and rinsed
  (Adds protein and fiber — buttoned down for your health!)

• 1 can kidney beans, drained and rinsed
  (Colorful and hearty, these beans are a staple in my kitchen.)

• 1 can corn, drained
  (Sweet pops of corn create a lovely texture.)

• 1 can diced tomatoes with green chilies
  (For a touch of heat without overpowering the dish.)

• 1 can tomato sauce
  (This thickens the soup and adds extra richness.)

• 2 cups beef or chicken broth
  (Homemade or store-bought, it’s the base that ties everything together!)

• 1 teaspoon chili powder (optional)
  (Sprinkle in a bit more heat if you like a kick!)

• Salt and pepper to taste
  (Always adjust to your palate!)

How to Make It

Now, let’s dive into the kitchen together and create this mouthwatering Taco Soup Cold:

1. Brown the Meat: In a large pot or Dutch oven, place the ground meat over medium heat. Listen to that delightful sizzle as you break it up with a spatula, cooking until it’s fully browned and no longer pink. Drain any excess fat, and let that beautiful aroma fill your space!

2. Sauté Onions and Garlic: Toss in the diced onion and minced garlic; cook until the onion turns translucent, about 3-5 minutes. You’ll hear that soft sizzle — that’s when it’s just right!

3. Add Seasonings: Sprinkle the taco seasoning packet over the meat mixture, stirring to make sure everything is coated. If you’re feeling bold, add the chili powder here for an extra punch!

4. Combine the Ingredients: Slowly stir in the black beans, kidney beans, corn, diced tomatoes, tomato sauce, and broth. Feel the warmth rising as everything becomes one delightful mixture.

5. Simmer and Enjoy: Bring your soup to a bubbling boil, then reduce the heat to low. Let it simmer uncovered for 20-25 minutes, stirring it occasionally. The flavors meld together beautifully during this time. Then, taste and adjust the seasoning with salt and pepper before serving.

Kitchen Tips

• Save Time: You can prep your ingredients ahead of time. Chop your veggies and store them in the fridge for a quicker assembly during a busy night.

• Common Mistake: If your soup seems too thick, just add a little more broth! It should be hearty but not too heavy.

• Flavor Variation: Swap in some diced bell peppers or jalapeños for an added crunch and flavor. My sister loves to throw in some avocado for creaminess!

Serving Ideas

This Taco Soup Cold is perfect for any occasion! Picture curling up with a bowl on a rainy day, or serving it at a family dinner, where everyone gathers around the table sharing smiles and stories. Pair it with a side of crunchy tortilla chips or a warm piece of cornbread for a delightful meal.

Feel free to garnish with fresh cilantro, shredded cheese, a dollop of sour cream, or even some sliced jalapeños for a little kick. Each bite will leave you feeling warm and cozy!

Storing & Leftovers

• Storage: Once cooled, store your soup in an airtight container in the fridge for up to 4 days. For longer storage, freeze portions in freezer bags, ensuring you leave room for expansion.

• Reheating: Either reheat on the stove over low heat or in the microwave. Just be cautious not to overheat it, or you’ll lose that lovely texture!

• Leftover Idea: Use the Taco Soup Cold as a filling for burritos or as a topping for baked potatoes. The possibilities are endless!

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day as the flavors meld together even more.

Q: Can I swap any ingredients?
A: Of course! Use what you have — this recipe is very forgiving. If you’re out of a certain bean, feel free to use another type!

Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic, is the best!

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that delicious, fragrant smell — that’s your sign!

Final Thoughts

Every time I make this Taco Soup Cold, I’m reminded of warm family gatherings and the simple joy of sharing a meal with loved ones. It’s comforting, easy, and incredibly satisfying. I encourage you to try this cozy recipe and make it your own! Whether you tweak the spices or add a twist with toppings, you’ll create a special moment of warmth and joy in your home. Enjoy every spoonful of this delicious Taco Soup Cold!

Taco Soup Cold

A warm and comforting taco-flavored soup perfect for chilly nights, made with simple ingredients for a delightful family meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Comfort Food, Mexican

Calories: 250

Ingredients Method Notes

Ingredients

  

Meat and Aromatics

• 1 pound ground beef or turkey Turkey is a leaner option.
• 1 medium onion, diced Adds depth to the flavor.
• 2 cloves garlic, minced Fresh garlic enhances the flavor.

Canned Ingredients

• 1 packet taco seasoning mix The secret to classic taco flavor.
• 1 can black beans, drained and rinsed Provides protein and fiber.
• 1 can kidney beans, drained and rinsed A colorful and hearty staple.
• 1 can corn, drained Adds a sweet texture.
• 1 can diced tomatoes with green chilies Offers a mild heat.
• 1 can tomato sauce Thickens the soup.
• 2 cups beef or chicken broth Homemade or store-bought works.

Spices and Seasoning

• 1 teaspoon chili powder Optional for extra heat.
• Salt and pepper to taste Adjust according to preference.

Method

 

Preparation

1. In a large pot or Dutch oven, place the ground meat over medium heat. Cook until fully browned and no longer pink. Drain any excess fat.
2. Add the diced onion and minced garlic; cook until the onion is translucent, about 3-5 minutes.

Cooking

1. Sprinkle the taco seasoning over the meat mixture, stirring to coat everything. If desired, add chili powder for an extra kick.
2. Gently stir in the black beans, kidney beans, corn, diced tomatoes, tomato sauce, and broth.
3. Bring the soup to a boil, then reduce heat to low and let it simmer uncovered for 20-25 minutes, stirring occasionally.
4. Taste and adjust the seasoning with salt and pepper before serving.

Notes

You can prep ingredients ahead of time. If the soup is too thick, add more broth. Swap in bell peppers or jalapeños for extra flavor.