Gluten Free Taco Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 measuring cup set
- 1 measuring spoon set
- 1 Chef's knife
- 1 Cutting board
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 1 bell pepper diced
- 2 tablespoons taco seasoning gluten-free
- 1 can black beans 15 ounces, drained and rinsed
- 1 can corn kernels 15 ounces, drained
- 1 can diced tomatoes 14.5 ounces
- 1 can diced green chilies 4 ounces
- 4 cups beef broth gluten-free
- Salt and pepper to taste
- Optional toppings shredded cheese, sour cream, chopped cilantro, avocado slices, lime wedges
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the ground beef and cook until browned, breaking it apart with a wooden spoon.
- Drain any excess fat and return the beef to the pot.
- Add the onion, garlic, and bell pepper to the pot and sauté until the vegetables are softened.
- Stir in the taco seasoning and mix until well combined.
- Add the black beans, corn, diced tomatoes, green chilies, and beef broth to the pot.
- Bring the mixture to a boil, then reduce heat to a simmer.
- Let the soup simmer for 20 minutes to allow the flavors to meld.
- Season with salt and pepper according to taste.
- Remove the pot from heat and let the soup rest for 5 minutes before serving.
- Serve hot in bowls and garnish with optional toppings as desired.
Notes
For a vegetarian version, substitute the ground beef with a plant-based meat alternative or extra beans. Adjust the spice level by adding more or less taco seasoning or green chilies. If you want a thicker soup, mash some of the beans with a fork before adding them to the pot. This soup can be made ahead and stored in the refrigerator for up to three days or frozen for up to three months.
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