Gluten-Free Taco Soup
A delightful blend of flavors that brings the bold tastes of tacos into a warm, comforting soup, perfect for chilly evenings or gatherings.
Ingredients
Main Ingredients
- 1 lb ground beef Choose lean beef for a healthier option.
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 packet taco seasoning
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth Can substitute with chicken or vegetable broth.
- Salt and pepper to taste
Optional Toppings
- shredded cheese
- sour cream
- avocado
- cilantro
Instructions
Preparation
- In a large pot over medium heat, add the ground beef and cook until thoroughly browned, about 5-7 minutes. Drain excess fat.
- Add the diced onion and minced garlic to the pot, and sauté for about 3-4 minutes until the onion is translucent.
- Stir in the black beans, kidney beans, corn, diced tomatoes, and taco seasoning.
- Pour in the beef broth and stir to combine.
Cooking
- Increase heat to bring the soup to a boil, then reduce heat to low and let it simmer for 20-30 minutes, stirring occasionally.
- Season with salt and pepper to taste before serving.
Serving
- Ladle the hot soup into bowls and offer optional toppings on the side for customization.
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Notes
For a vegetarian option, replace ground beef with more beans or a plant-based protein. Letting the soup simmer longer may enhance flavors.