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Gluten Free Taco Soup

Gluten Free Taco Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 lb ground beef
  • 2 tbsp gluten-free taco seasoning
  • 4 cups beef broth
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 cup frozen corn
  • 1 (4 oz) can diced green chilies
  • Juice of ½ lime
  • Salt, to taste
  • Toppings: shredded cheese, avocado, sour cream, gluten-free tortilla chips

Method
 

  1. Heat the oil in a large pot over medium-high. Sauté the onion for 3 to 4 minutes, add the garlic, then brown the beef for 6 to 8 minutes. Drain excess fat.
  2. Stir in the taco seasoning, beef broth, and fire-roasted tomatoes with their juices, scraping the bottom of the pot.
  3. Add the black beans, pinto beans, corn, and green chilies. Bring to a boil, then reduce the heat and simmer, covered, for 15 to 20 minutes.
  4. Remove from the heat, stir in the lime juice, and ladle into bowls. Top with cheese, avocado, sour cream, and crushed tortilla chips.

Notes

Double-check that your taco seasoning and beef broth are labeled gluten-free. The soup will thicken as it sits; when you reheat leftovers, add a little broth to loosen it if you like. All topping amounts are to taste and not included in the nutrition numbers below.