Creamy Taco Soup {recipe} (2024)

FAQs

How can I make my soup more creamy? ›

Method 3: Add dairy

Dairy works well if it has a high-fat content, says Broussard. The best options for thickening soup are cream or half and half. Plain yogurt or even freshly grated cheese works well and adds an extra layer of tangy, salty flavor.

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.

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.

Use what you love! Cream: Half and half, heavy cream, light cream or thickened cream all yield similar results, however heavy cream adds richness. Flour: We need flour to create that delicious, creamy texture mushroom soup is loved for.

Heavy cream

Use heavy cream as a keto-friendly thickening option for your soups and broths. Heavy cream has more fat than regular whole milk, so you can add it to your soup recipes without worrying about it curdling.

If there are vegetables in the soup, you could puree a quantity (say 3rd or half) of the solids and add it back to thicken it. There are any number of starches besides corn starch: Arrowroot, potato, rice flour, tapioca, seaweed, pureed beans etc.

Soy Sauce and Water

For a quick and easy beef broth substitute, you can create a simple mixture of soy sauce and water. The soy sauce adds a salty and savory element, while the water helps to dilute the intensity of the flavor.

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.

With some starches like bread or rice, it may also help to put your soup in a blender for a quick spin to further break down the ingredients and make it extra creamy. If you don't want to blend your soup, you can also break down some starchy ingredients in other ways to help thicken your broth.

When should I add cream to soup? ›

If you started the soup with broth, stock or water, I would wait until the end to add the cream. You can warm the cream, or “temper” it, which is what I do. Take about half a cup of the hot broth and slowly add your cream to that, stirring constantly.

And have your soup and slurp it, too. Oh, and don't forget 1/4 to 1/2 cup of heavy cream. You won't be sorry. (You can do half-and-half instead…but do add one or the other.

Tortilla soup (Spanish: sopa de tortilla) is a traditional Mexican soup containing fried corn tortilla.

Birria is a mainstay of Mexican cuisine, a stew that originated in the state of Jalisco traditionally made from goat, beef, or lamb. For this birria tacos recipe, the meat marinates in adobo sauce, then cooks slowly in adobo broth until it's fork-tender.

Beef Broth: Forms the base of the braising liquid. Spices: Coriander, cumin, oregano, chili powder, and cinnamon are classic Mexican seasonings. Orange Juice: Adds acidity and citrus flavor to the braising liquid. Apple Cider Vinegar: Adds acidity to the braising liquid.

this is the easiest hack for thickening soups stews sauces and it does it instantly. instead of a roux or flour use cornstarch or arrowroot . equal parts water to cornstarch and arrowroot. mix that up and then you add it to simmering sauce or whatever.

The consistency can be adjusted by adding stock or water if it's too thick, or if it's too thin either simmer it on the stove or add roux or a slurry of refined starch (cornstarch, potato starch).

Foods like rice, bread, potatoes and beans are naturally high in starches, which, when broken down, act as a thickening agent. With rice, the grains will break down into the soup as it's simmered and stirred, releasing the starches and thickening the soup.