Skinny Slow Cooker Taco Soup (2024)

FAQs

How many calories does a bowl of taco soup have? ›

Add Cornstarch or Flour

If you want to thicken up your taco soup quickly, cornstarch or flour could be your best friends. Mix one tablespoon of cornstarch or flour with equal parts water in a small bowl until smooth.

Add more broth to help dilute the spices.

If it still tastes too spicy, keep adding more broth until you're satisfied with the flavor. You can put additional broth in any kind of soup. If you don't have any broth, you can also add water instead. You may need to add more salt to reseason your soup.

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.

Paula Deen Taco Soup (1.3 cups) contains 44g total carbs, 32g net carbs, 14g fat, 26g protein, and 391 calories.

Nutrition summary:

There are 183 calories in 8 ounces of Taco Soup. Calorie breakdown: 24% fat, 40% carbs, 37% protein.

pureeing cooked vegetables and stock — this is the method I use most often. I like to take a cup of vegetables and stock (leave any pieces of animal protein in the pot) from the cooked soup and blend them in a blender or mini food processor and then add it back to the pot.

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.

Chunkier soups, like black bean or lentil, tend to lean thick—and, it must be said, gloopy. To thin them out (and dial down the intense salinity), add more water or low-sodium stock while they're heating. (If you overdo it, don't stress: Continue simmering until the liquid has reduced to your desired consistency.)

Sweet Defeats Heat

Adding something sweet to a too-spicy dish is another great way to reduce spiciness. A sprinkle of sugar or honey should do the trick.

What cancels out spicy taste? ›

The next time your dish tastes too spicy, try adding lemon, lime or orange juice, or any style of vinegar that suits the dish and your taste preferences. Remember, a little goes a long way, so taste as you go (it's always easier to add more than to backtrack after adding too much).

Add Some Starches

The easiest way to tone down a spicy dish is to serve a smaller portion with plenty of rice, bread, potatoes, pasta, or plain starch to counter the heat. For soups and stews, raw and starchy vegetables like potatoes or carrots work well.

Yogurt, Sour Cream, and Crème Fraîche – Dairy like yogurt, sour cream, and crème fraîche can add a creamy acidity to soups, but can curdle and be unpleasant if cooked over heat for too long, so swirl these in last.

Yes, heavy cream and heavy whipping cream are the exact same thing. The confusion lies in the fact that they're sold by different brands under two different names. According to the US Food and Drug Administration's labelling standards, heavy cream must contain at least 36 percent milk fat.

To replace 1 cup (237 mL) of heavy cream in your recipe, add 2 tablespoons (19 grams) of cornstarch to 1 cup (237 mL) of milk and stir, allowing the mixture to thicken. You can use whole milk or opt for skim milk to help slash the calories and fat content of your recipe.

A taco salad in a deep-fried tortilla shell can have 900 calories, but this version -- chicken taco salad in a baked tortilla bowl has less than 500. Can you believe a chicken taco salad, in a crispy tortilla bowl, can have up to 900 calories, 45 grams of fat and 1,870 mg of sodium?