Gluten-Free Taco Soup
A hearty and flavorful soup, perfect for chilly evenings, packed with protein and bursting with zesty taco seasoning.
Ingredients
Main Ingredients
- 1 lb ground beef Use lean ground beef for a low-fat option.
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 1 packet taco seasoning
- 1 onion, diced Freshly diced onions provide deeper flavors.
- 2 cloves garlic, minced Fresh garlic is preferred.
- 4 cups beef broth Can substitute with vegetable broth for a vegetarian option.
- to taste salt and pepper Adjust to personal preference.
Optional Toppings
- shredded cheese Adds creaminess when melted.
- sour cream Balances the spice.
- avocado Adds a creamy texture.
- cilantro For garnish and added flavor.
Instructions
Cooking
- Heat a large pot over medium heat and add the ground beef. Cook until browned, about 5-7 minutes, and drain excess fat.
- Add the diced onion and minced garlic; sauté for 3-4 minutes until the onion is translucent.
- Stir in the drained black beans, kidney beans, corn, and diced tomatoes. Add the taco seasoning and mix well.
- Pour in the beef broth, stir to combine, and bring to a rolling boil.
- Reduce heat to low, cover, and let simmer for 20-30 minutes, stirring occasionally.
- Season with salt and pepper to taste before serving hot.
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Notes
This soup can be stored in the fridge for 3-4 days or frozen for up to 3 months. For a vegetarian version, substitute with legumes or extra veggies.