There’s nothing quite like a steaming bowl of rich and satisfying taco soup to warm you up on a cold and rainy evening. This Mexican dish is bursting with tons of flavor and texture from the combination of beef, beans, corn, tomatoes, taco seasoning, and so much more.
The best part? It’s easy to make! Just throw all those ingredients into the pot, cook for 30 minutes, and it’s ready to devour.
And since it’s super effortless, you’ll want to prepare some sides to go with your soup. Turn your simple dinner into a festive feast by serving taco soup with any of these sides.
Because taco soup is so rich, you’ll surely crave some spongy bread to soak up all that creamy base! With a side of soft, buttery cornbread, you’ll have a food that is fun and functional.
Cornbread may be a Southern dish, but it sure works well with this Mexican soup. Not only do the flavors taste good together, but with cornbread, you’ll also get a side that will easily fill you up.
While our first entry is completely Southern, this one is definitely Mexican!
Chips and salsa make a fabulous side that you can munch on while gobbling up that hearty soup. You can also scoop up some of the taco soup with your chips for a nacho-esque feel.
What I love about chips and salsa is how it doesn’t require any effort at all, aside from opening the bag of chips and the jar of salsa.
3. Mexican Rice
Now, if you want a completely hearty meal, go for rice. Nothing will make you feel fuller faster than this Mexican staple.
And while steamed white rice is more than capable of sating anyone’s hunger, it can be a little bland. Add some flavor to the basic dish by mixing it with lime and cilantro.
Or, why not have a full-on Mexican feast by making Mexican rice? To make: saute cooked rice with oil and mix with chicken broth, garlic, onions, tomatoes, and tomato sauce. It’s so easy, yet full of flavor!
Potatoes are the quintessential side dish. There’s a wide array of dishes you can make with this humble crop, but for taco soup, I highly suggest some stuffed potato skins. Their crisp on the outside, tender on the inside, and bursting with so much flavor all around.
They’re easy to prepare, too! Just slice some big potatoes in half and scoop out the centers with a spoon. Pre-cook the potatoes in the microwave for 7 minutes. Smear them with butter and grill for 5 minutes, skin-side facing up.
Flip them over and grill for another 3 minutes. Now all that’s left is to stuff those crispy skins with sour cream, onion, and bacon.
Soup and salad have always been a fantastic combination. There’s really nothing quite like a crunchy and refreshing bowl of salad to balance out the richness of taco soup.
Plus, having the light and nutritious salad on the dinner table will make you feel a little less guilty about eating such a rich and savory dish!
You can pick all sorts of greens, veggies, protein, nuts, and cheese for your salad. For the dressing, I suggest you use a tangy vinaigrette. Taco salad is already so rich, you don’t want to overwhelm your palate with another creamy element.
A simple balsamic vinaigrette tastes awesome, for sure, but here’s something a little more exciting: blueberry vinaigrette. It’s easy to prepare, just blend fresh blueberries, balsamic vinegar, and white vinegar until smooth. Yum!
Taco soup is 100% Mexican, so naturally, it yearns for all sorts of Mexican toppings. Make your dinner even more exciting by serving it with bowls of extra toppings that you and your friends can choose from.
For starters, to make taco soup more like actual tacos, top it with taco shells, tortilla chips, or corn chips! The textural combination of crisp chips and tender soup is just to die for.
When it comes to flavor, you can make your taco soup creamier and tangier by topping it with a dollop of sour cream.
Tacos taste great with guacamole, so it only makes sense to top your taco soup with this element as well. It gives your soup another dimension of creaminess and earthiness, a combo that can never be wrong.
To make: mash together avocados, cilantro, jalapenos, tomatoes, and lime juice. Season with salt and pepper and it’s good to go. If you’re feeling a little lazy, just top your soup with avocado slices!
Give your soup some Mexican spice by adding some sliced jalapenos! For more color and earthiness, top the soup with a little bit of cilantro.
Lastly, here’s another element that can never be wrong: cheese. Any thick soup longs for dairy, and Cheddar cheese perfectly fits the bill.
Top your taco salad with loads of shredded cheese to make it even creamier and more flavorful.
Here’s a tip: instead of getting pre-shredded cheese, do it yourself! It’s very easy and it’s cheaper too.
Plus, pre-shredded cheese is coated with an anti-caking agent. And while that’s completely harmless, you’re still better off with cheese that’s all-natural.
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