Easy Taco Soup Recipe | Downshiftology (2024)

FAQs

How do I thicken up my taco soup? ›

One option is to add crushed tortilla chips or tortilla strips to the soup. The chips will dissolve and create a thicker consistency. Another alternative is to use instant mashed potatoes. Simply sprinkle some into the soup and stir well, allowing it to thicken before serving.

So, What Is the Best Way to Thicken Soup? Whisking beurre manié (butter-flour paste) into simmering soup is the best way to thicken an otherwise too-watery soup. Add bits of the paste gradually and simmer to cook out any raw flour taste. The broth will be velvety smooth, rich, and thick.

A squeeze of lemon or lime juice or a little vinegar can help cut through spiciness. Acidic foods tone down the spiciness in foods and can add some flavor, making this a good trick for seafood dishes or creamy soups and chowders.

To reheat it from the refrigerator, pop it into a crock pot on medium or microwave it on high for 90 seconds. You can also reheat it on the stove; use a soup pot or Dutch oven and heat it on medium for 10-15 minutes. You can reheat previously frozen taco soup in a slow cooker, on the stovetop, or in the microwave.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.

What can I use as a beef broth substitute in soups and stews? In soups and stews, you can use a combination of water and soy sauce or Worcestershire sauce to mimic the savory flavor of beef broth. Additionally, mushroom broth or a combination of vegetable broth and beef bouillon can also work well as substitutes.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

Egg yolks, arrowroot, tomato paste or butter can thicken sauce in place of flour or cornstarch. Can I thicken sauce with plain flour? Plain flour thickens sauce because the starches expand as you add liquid to it, which leads to a thicker consistency.

Yes, you can definitely add cream to your soup. Whether you use a few tablespoons or a few cups, cream gives soup a silky mouthfeel and rich flavor. You can definitely add milk or other dairy as well, though it will taste gradually less creamy as you go down in percent.

What cancels out spicy in soup? ›

Turns out, the fiery chemical in hot chilis, capsaicin, likes to bind itself onto a compound in milk, which neutralizes the burn. Add a generous dollop of sour cream, creme fraiche, or yogurt to scorching hot chili or stews, or even a touch of milk or cream. For best results, though, go with full-fat dairy.

Bulk up the Recipe to Dilute the Spice

Protein can help thin out the spicy ingredients as long as they haven't been preseasoned with the same heat-building ingredients. Starches like potatoes, rice, pasta, and bread work to soak up and diffuse spiciness without adding distinct flavors that may alter the recipe.

Food should not be at room temperature for more than two hours. Shallow containers or small amounts of hot food can be placed directly in the refrigerator or rapidly chilled in an ice or cold water bath before refrigerating. Cover foods to retain moisture and prevent them from picking up odors from other foods.

If food has been hygienically prepared, cooled quickly after cooking (or reheating) and stored cold, reheating more than once should not increase the risk of illness. However, prolonged storage and repeated reheating will affect the taste, texture, and sometimes the nutritional quality of foods.

For best safety and quality, plan to eat refrigerated soup within 3 to 4 days or freeze it. And avoid letting soup set at room temperature for more than TWO hours.

Yes, you can use flour to thicken chicken tortilla soup. To do so, create a slurry by combining equal parts flour and cold water. Whisk the slurry into the soup gradually, allowing it to simmer for a few minutes until the desired thickness is achieved.

While either cornstarch or flour can be used to thicken a mixture, cornstarch is the popular thickening agent when creating smooth, translucent sauces.