How to Perfect the Best Taco Soup Frios Recipe in Under 30 Minutes
A quick and flavorful taco soup recipe packed with beans, tomatoes, and spices, topped with cheese, sour cream, and crispy Frios for a comforting and customizable one-pot meal.
Equipment
- Large pot or Dutch oven
- Slow cooker (optional)
- Instant Pot (optional)
- Wooden spoon
- Airtight containers for leftovers
Ingredients
Proteins:
- 1 lb ground beef or shredded chicken
Aromatics:
- 1 medium onion diced
- 2 cloves garlic minced
Beans & Tomato Base:
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz pinto beans, drained and rinsed
- 1 can 15 oz diced tomatoes or tomato sauce
Seasoning & Spices:
- 1 packet taco seasoning
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp paprika
Liquids:
- 4 cups beef broth or water
Optional Toppings:
- Shredded cheese
- Sour cream
- Crispy tortilla Frios
- Chopped cilantro
- Diced jalapeños
- Lime wedges
Instructions
Stovetop Method:
- Heat a large pot over medium heat and brown ground beef or chicken with diced onions and garlic.
- Stir in taco seasoning, beans, diced tomatoes, spices, and broth.
- Simmer for 15–20 minutes, stirring occasionally.
Slow Cooker Method:
- Combine browned protein, beans, tomatoes, seasoning, and broth in a slow cooker.
- Cook on low for 6–8 hours or high for 3–4 hours.
Instant Pot Method:
- Use the sauté function to brown the protein with onions and garlic.
- Add remaining ingredients, seal the lid, and cook on high pressure for 10 minutes.
- Let pressure release naturally for 5 minutes before quick release.
Notes
- This recipe is easily customizable for vegetarian diets by substituting meat with lentils or extra beans.
- Adjust the spice level by increasing or reducing the chili powder and jalapeños.
- A versatile dish that works as a quick weeknight dinner, family meal, or budget-friendly option.