Gluten-Free Taco Soup
Taco night just became cozier by taking the easy weeknight meal you know and love, and turning it into a comforting, hearty bowl of gluten-free taco soup! This recipe is packed with familiar taco flavors; hearty ground beef, warm spices, and all the toppings! Served up in a brothy, satisfying way that’s perfect for chilly nights.
Ingredients
- ½ white or yellow onion, diced
- 1 red bell pepper, diced
- 1 lb ground beef
- 1 packet taco seasoning I use Siete as it is gluten-free and delicious!
- 1 can 15 oz canned black beans
- 1 can 15 oz canned whole kernel corn
- 1 can 15 oz canned petite diced tomatoes
- 2-3 cups vegetable broth
Instructions
- Dice the onion and red bell pepper and set aside.
- Sauté the Vegetables. In a large pot over medium heat, add a splash of olive oil and sauté the diced onion and red bell pepper. Cook for 4–5 minutes until slightly softened and translucent.
- Add the ground beef to the pot with the vegetables. Cook, breaking it apart with a spoon, until mostly cooked through, about 5-6 minutes.
- Sprinkle in the taco seasoning and stir well to coat the meat and veggies. Let it cook for about 1 minute to bloom the spices and deepen the flavor.
- Add in the remaining Ingredients. Pour in the black beans, corn, petite diced tomatoes (with juices), and vegetable broth. Stir everything together.
- Bring the soup to a gentle simmer and cook uncovered for 15-20 minutes, stirring occasionally to let the flavors come together.
- Serve and Top. Ladle into bowls and top with your favorite toppings like diced avocado, dairy-free sour cream, crushed tortilla chips, ranch, or fresh cilantro.