This Gluten-Free Taco Soup is a warm and hearty dish that packs a flavorful punch! It’s made with beans, corn, and tomatoes, bringing all your favorite taco flavors in a bowl.
Perfect for busy nights, this soup is easy to make and even easier to enjoy. I love serving it with some crunchy tortilla chips on top—adds that extra yum! 🌮🍲
Key Ingredients & Substitutions
Ground Beef: This is the main protein for the soup. For a leaner option, you can use ground turkey or chicken. If you’re vegetarian, try lentils or a mix of beans as a hearty substitute.
Zucchini: Adds great texture and nutrition. If zucchini isn’t available, yellow squash or bell peppers work well too. Just chop them up similarly to keep the consistency.
Corn: Fresh or frozen corn adds a sweet crunch. If you can’t find corn or want a lower-carb option, diced bell peppers or even cauliflower rice can be substituted.
Diced Tomatoes and Tomato Sauce: These provide the soup base. Feel free to use fresh tomatoes or flavored varieties of canned tomatoes for an extra kick. Always check the labels to ensure they are gluten-free.
Beef Broth: Opt for low-sodium broth for better control over salt levels. Vegetable broth is a great alternative if you’re making a vegetarian version of the soup.
How Do I Get the Most Flavor from My Spices?
Getting the most flavor from your spices is key to a tasty taco soup! Here’s how to do it:
- Heat your oil before adding onions and garlic. This helps release the flavors better!
- Add the spices (chili powder, cumin, paprika, etc.) directly to the meat after it’s browned. Let them cook for a minute before adding the rest. This activates their flavors.
- Don’t rush the simmering step! Letting the soup cook for 20-25 minutes helps meld all those awesome flavors together.
- Always taste and adjust seasonings before serving. You might want a bit more salt or spice!
Enjoy making your soup flavorful and satisfying!
Gluten-Free Taco Soup
Ingredients You’ll Need:
- 1 lb ground beef
- 1 cup zucchini, chopped
- 1 cup corn kernels (fresh or frozen)
- 1 (14.5 oz) can diced tomatoes
- 1 (14.5 oz) can tomato sauce
- 1 small onion, finely chopped (optional)
- 1 clove garlic, minced
- 2 cups beef broth (gluten-free)
- 1 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp black pepper
- Salt to taste
- 1 avocado, diced (for topping)
- Tortilla chips (gluten-free) for serving
How Much Time Will You Need?
This Gluten-Free Taco Soup takes about 10 minutes for preparation and about 25-30 minutes for cooking, making it a quick and satisfying meal. Total time needed is approximately 35-40 minutes. Perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot or Dutch oven, heat the olive oil over medium heat. If you’re using onion, add the chopped onion and minced garlic. Sauté until they are fragrant and the onion is translucent, which should take about 3 minutes.
2. Brown the Beef:
Add the ground beef to the pot. Use a spoon to break it apart as it cooks. Keep going until it’s completely browned and no longer pink—about 6-8 minutes. After that, drain off any extra fat. This keeps your soup light and tasty!
3. Spice It Up:
Stir in the chili powder, ground cumin, paprika, black pepper, and a pinch of salt. Mix it well so every bit of beef gets coated with those delicious spices!
4. Add the Vegetables and Liquids:
Next, add the diced tomatoes, tomato sauce, beef broth, corn, and chopped zucchini to the pot. Stir everything together until it’s nicely mixed.
5. Bring It to a Simmer:
Bring the soup to a boil, and then lower the heat to simmer. Let it cook uncovered for about 20-25 minutes. You’ll know it’s ready when the zucchini is tender and the flavors have come together beautifully.
6. Final Touches:
Before serving, give the soup a taste and adjust the seasonings if you’d like more salt or spices. This is your soup, make it perfect for your taste!
7. Serve It Up:
Ladles the delicious soup into bowls and top each serving with diced avocado. It adds a wonderful creaminess that pairs perfectly with the flavors of the soup!
8. Enjoy!
Serve your taco soup immediately, with gluten-free tortilla chips on the side or sprinkled on top for a nice crunch. Enjoy your warm, hearty, and flavorful gluten-free taco soup!
Can I Use Ground Turkey or Chicken Instead of Beef?
Absolutely! Ground turkey or chicken makes a leaner option and will work great in this recipe. Just follow the same cooking steps!
Is There a Vegetarian Option for This Soup?
Yes! You can substitute the ground beef with cooked lentils, quinoa, or a mix of beans like black beans and kidney beans for a hearty vegetarian version.
How Can I Store Leftovers?
Store any leftover taco soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in a pot over low heat or in the microwave until heated through.
Can I Freeze Taco Soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
