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taco soup frios recipe served chilled in a bowl with beans corn avocado and lime

Taco Soup Frios

A chilled, refreshing Tex-Mex taco soup served cold over crushed Fritos with shredded cheese, sour cream, and avocado — a distinctly Texan summer dish. The base combines seasoned ground beef or chicken with pinto beans, corn, diced tomatoes, and taco spices, then chills for 1–2 hours so the flavors meld beautifully. The cold temperature transforms familiar taco flavors into something light and bright.
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Prep Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Soup Base
  • 0.5 lb ground beef or shredded chicken cooked and cooled
  • 1 can pinto beans 15 oz, drained and rinsed
  • 1 can whole kernel corn 15 oz, drained
  • 1 can diced tomatoes 15 oz, with juice
  • 1 packet taco seasoning
  • 1 cup chicken or beef broth low-sodium
  • 1 tablespoon lime juice freshly squeezed
To Serve
  • 2 cups Fritos corn chips crushed
  • 1 cup shredded cheddar cheese
  • 0.5 cup sour cream
  • 1 medium avocado diced

Method
 

  1. Combine the cooked and cooled meat, pinto beans, corn, diced tomatoes (with juice), taco seasoning, broth, and lime juice in a large bowl.
  2. Stir well until everything is evenly mixed. Taste and adjust seasoning.
  3. Cover and refrigerate for at least 1–2 hours, or overnight, until thoroughly chilled.
  4. To serve, ladle the cold soup into bowls. Top with crushed Fritos, shredded cheddar, sour cream, and diced avocado.
  5. Serve immediately while the chips are still crispy.

Notes

Rinse canned beans well to control sodium. Let the soup chill for at least 1 hour — 2 hours or overnight develops the best flavor. Add the crushed Fritos right before serving so they stay crispy. For vegetarian, omit the meat and add extra beans or black beans. Leftovers (without chips) keep refrigerated for up to 3 days.