Taco Soup Gluten Free
Satisfy your craving for bold and comforting flavors with this easy and hearty Taco Soup that's completely gluten-free! Brimming with seasoned ground beef (or turkey for a leaner twist), a medley of beans, sweet corn, and zesty diced tomatoes with green chilies, this one-pot meal is a delicious fusion of classic taco spices in a warm, soupy form. Ready in just 40 minutes, including prep, this recipe is perfect for busy weeknights or cozy family dinners. With rich flavors enhanced by gluten-free taco seasoning and broth, this dish is as inclusive as it is flavorful. Serve it with fresh cilantro, lime wedges, and your favorite toppings—like avocado, cheese, or sour cream—and gluten-free tortilla chips for the ultimate customizable experience. Perfect for meal prep, crowd-pleasing, and brimming with protein and fiber, this gluten-free taco soup is a satisfying way to spice up your dinner routine!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef (or ground turkey for a leaner option)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 14.5 ounces diced tomatoes with green chiles (e.g., Rotel)
- 14.5 ounces crushed tomatoes
- 2 tablespoons gluten-free taco seasoning
- 4 cups gluten-free chicken or beef broth
- 15 ounces black beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 1 cup frozen or canned corn kernels (drained if canned)
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 4 wedges lime wedges (optional, for serving)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil.
Once the oil is hot, add the ground beef. Cook, breaking it up with a wooden spoon, until browned, about 5-7 minutes. Drain any excess fat if needed.
Add the diced onion to the pot and sauté for 3-4 minutes, until softened. Stir in the minced garlic and cook for another minute until fragrant.
Stir in the taco seasoning, mixing it well with the meat and onion mixture.
Add the diced tomatoes with green chiles, crushed tomatoes, and broth. Stir to combine.
Mix in the black beans, kidney beans, and corn kernels. Bring the soup to a boil, then reduce the heat to simmer.
Allow the soup to simmer uncovered for 20 minutes, stirring occasionally so the flavors meld together.
Taste the soup and adjust seasoning if necessary (add salt, pepper, or more taco seasoning if desired).
Ladle the soup into bowls and garnish with chopped cilantro, if using. Serve with lime wedges for a refreshing citrus touch!
Optional serving ideas: Top with shredded cheese, diced avocado, or a dollop of sour cream for added richness. Pair with gluten-free tortilla chips for a crunchy side.
Nutrition Facts
Calories |
2559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.3 g | 166% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 5123 mg | 223% | |
| Total Carbohydrate | 219.5 g | 80% | |
| Dietary Fiber | 61.3 g | 219% | |
| Total Sugars | 32.8 g | ||
| Protein | 143.1 g | 286% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 523 mg | 40% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 5462 mg | 116% | |
*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.
