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A bowl of Taco Soup Frios with beans, ground beef, corn, sour cream, avocado, cheese, and cilantro, served on a rustic wooden table

Taco Soup with Fritos: How to Make the Best Recipe in 30 Minutes

Make the best Taco Soup with Fritos in 40 minutes! Bold flavors, hearty ingredients, and crunchy toppings make this easy recipe a family favorite.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Mexican
Servings 6 Serves
Calories 420 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 3 garlic cloves minced
  • 1 medium jalapeño seeded and diced (or 1/3 cup bell pepper for less heat)
  • 1 pound lean ground beef 85% or 90%
  • 1 can 14 oz diced tomatoes with green chilies
  • 1 can 15 oz black beans, rinsed and drained
  • 1 can 15 oz pinto beans
  • 1 cup frozen corn
  • 3 cups low-sodium beef broth
  • 1 cup tomato sauce
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • For the Toppings:
  • 1 cup sour cream or Greek yogurt
  • 1 avocado diced
  • 1/2 cup shredded cheese cheddar or Mexican blend
  • Fresh cilantro chopped
  • Crumbled Fritos chips
  • Lime juice optional

Instructions
 

Brown the Base Ingredients:

  • Heat olive oil in a large pot over medium heat. Add the onion and ground beef. Cook for 5-7 minutes until the meat is browned.
  • Stir in garlic and jalapeño. Cook for 1 more minute. Drain any excess grease.

Add Main Ingredients:

  • Add the diced tomatoes, black beans, pinto beans, corn, beef broth, tomato sauce, chili powder, cumin, smoked paprika, salt, and pepper. Stir well.

Simmer the Soup:

  • Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally.

Serve and Garnish:

  • Serve the soup hot. Top each bowl with sour cream, diced avocado, shredded cheese, fresh cilantro, and a sprinkle of crumbled Fritos chips.

Notes

Helpful Tips:

  1. Control the Spice: Adjust the heat level by adding fresh jalapeños, red chili flakes, or hot sauce to the soup.
  2. Make it Creamier: Blend half the soup for a creamier texture before serving.
  3. Prep Ahead: This soup tastes even better the next day. Make a big batch and store leftovers in an airtight container for up to 3 days.

Variations:

  1. Vegetarian Option: Substitute ground beef for plant-based crumbles or more beans, like kidney or great northern beans.
  2. Seafood Twist: Substitute beef with cooked shrimp or shredded fish for a coastal-inspired taco soup.
  3. Cheesy Delight: Stir in cream cheese or Velveeta for a cheesy, indulgent variation.

Nutritional Information (Per Serving - Approximately 1 Bowl of Soup)

    • Calories: 420 kcal
    • Carbohydrates: 35 g
    • Protein: 22 g
    • Fat: 20 g
        • Saturated Fat: 7 g
    • Fiber: 8 g
    • Sugars: 6 g
    • Sodium: 950 mg