Dairy-Free Hearty Taco Soup
Warm up your weeknight dinners with this sensational Dairy-Free Hearty Taco Soup, a comforting one-pot meal packed with bold Mexican-inspired flavors and wholesome ingredients. Brimming with protein-rich ground beef or turkey, black beans, and kidney beans, plus the natural sweetness of corn and the zesty kick of diced tomatoes with green chilies, this soup is as satisfying as it is nutritious. Spiced to perfection with taco seasoning, cumin, and chili powder, and simmered in a savory vegetable broth, it's a dairy-free delight that's ideal for anyone avoiding lactose or looking for a lighter take on classic taco flavors. Ready in just 45 minutes, this easy and flavorful recipe is perfect for busy weeknights, serving six hearty portions. Pair with fresh cilantro and a squeeze of lime for a vibrant finish, and let this simple yet satisfying soup revolutionize your dinner routine!
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Recipe Information
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 3 medium garlic cloves, minced
- 1 lb ground beef or turkey
- 15 oz canned black beans, drained and rinsed
- 15 oz canned kidney beans, drained and rinsed
- 15 oz canned corn, drained
- 14.5 oz canned diced tomatoes with green chilies
- 4 cups vegetable broth
- 2 tbsp taco seasoning
- 1 tsp ground cumin
- 1 tsp chili powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until the onion is translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the ground beef or turkey to the pot and cook until browned, breaking up the meat with a spoon as it cooks. This should take about 7-10 minutes.
Once the meat is browned, drain any excess fat from the pot.
Add the black beans, kidney beans, corn, diced tomatoes with green chilies, and vegetable broth to the pot. Stir well to combine.
Mix in the taco seasoning, ground cumin, chili powder, salt, and black pepper.
Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
Taste the soup and adjust seasoning if needed.
Before serving, stir in the chopped cilantro.
Serve hot with lime wedges on the side for squeezing over the soup.
Nutrition Facts
Calories |
3067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.8 g | 174% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 10141 mg | 441% | |
| Total Carbohydrate | 325.4 g | 118% | |
| Dietary Fiber | 80.3 g | 287% | |
| Total Sugars | 50.3 g | ||
| Protein | 160.2 g | 320% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 691 mg | 53% | |
| Iron | 37.3 mg | 207% | |
| Potassium | 7215 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
