This Gluten-Free Taco Soup is a warm, hearty dish full of delicious flavors! It’s made with ground meat, beans, corn, and plenty of spices that give it a kick.
I love how easy it is to whip up in one pot. Plus, it’s perfect for chilly days—just pour it in a bowl and add your favorite toppings, like cheese and avocado!
Key Ingredients & Substitutions
Ground Beef: You can use ground turkey if you want a leaner option. Both work great in this soup! If you’re vegetarian, try crumbled tofu or lentils as a substitute.
Beans: Black beans are my favorite for this taco soup, but pinto beans work just as well. If you need a bean-free option, try adding more corn or some quinoa.
Corn: Fresh corn adds sweetness, but frozen corn is just as good and super convenient. If you don’t have corn, diced bell peppers can make a nice addition.
Zucchini: Zucchini gives a nice texture, but feel free to replace it with other veggies like bell peppers or yellow squash!
How Do I Perfectly Brown the Meat?
Browning the meat properly infuses a rich flavor into your soup. Here’s how you do it:
- Heat your pot on medium-high before adding oil—this helps keep the meat from stewing.
- Once you add the meat, really break it up with a wooden spoon. This ensures even browning.
- Cook until no pink remains, stirring occasionally, and let it sit a little so it can get a nice golden color.
These steps will help you achieve that great flavor base for your soup!
How to Make Gluten-Free Taco Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb ground beef (or ground turkey)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup zucchini, sliced or diced
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (15 oz) black beans or pinto beans, drained and rinsed
- 4 cups beef broth (gluten-free)
- 2 tbsp tomato paste
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
- Salt and pepper to taste
- Olive oil for sautéing
For Serving (Optional Toppings):
- Diced avocado
- Shredded cheese (cheddar or Mexican blend)
- Crushed gluten-free tortilla chips or strips
How Much Time Will You Need?
This delightful gluten-free taco soup will take about 15 minutes to prep and around 30 minutes to cook. So, in about 45 minutes, you can have a warm and hearty meal ready on your table!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, heat a splash of olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, which should take about 3-4 minutes. Keep stirring occasionally to avoid burning.
2. Cook the Garlic:
Add the minced garlic to the pot and cook for about 1 minute until fragrant. Your kitchen will start smelling amazing!
3. Brown the Meat:
Next, add the ground beef (or turkey) to the pot. Cook it, breaking up the meat with a spoon until it’s browned and fully cooked through. If there’s too much fat, don’t forget to drain the excess.
4. Add the Spices:
Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Mix well so that the spices coat the meat and onions evenly, enhancing the flavor.
5. Combine the Main Ingredients:
Add the diced tomatoes (with their juices), tomato paste, corn, zucchini, and beans to the pot. Stir everything together until well combined.
6. Pour in the Broth:
Pour in the beef broth, stir well, and bring the mixture to a boil. It’s starting to come together!
7. Simmer and Cook:
Reduce the heat and let the soup simmer uncovered for about 20-25 minutes. During this time, the vegetables will become tender, and all the flavors will meld together beautifully.
8. Final Seasoning Check:
Before serving, take a taste and adjust seasoning if needed. You can add more salt, pepper, or spices to your preference!
9. Serve With Optional Toppings:
Serve the soup hot in bowls, and don’t forget to top it with diced avocado, shredded cheese, and crushed gluten-free tortilla chips for extra texture and flavor. Enjoy this warm, hearty, and gluten-free meal!
Can I Make This Taco Soup Vegetarian?
Absolutely! To make it vegetarian, substitute the ground beef with crumbled tempeh, lentils, or use a mix of vegetables like bell peppers and mushrooms. Just be sure to use vegetable broth instead of beef broth for a flavorful base!
What Can I Use Instead of Beef Broth?
If you don’t have beef broth on hand, chicken broth or vegetable broth works well as a substitute. Just make sure to check that your broth is gluten-free if that’s a concern for you!
How to Store Leftovers?
Store any leftover taco soup in an airtight container in the fridge for up to 3-4 days. You can also freeze it for longer storage—just make sure to cool it completely before transferring it to a freezer-safe container. It should keep well for up to 3 months!
Can I Add More Vegetables?
Certainly! Feel free to add more veggies like bell peppers, carrots, or spinach based on your preference. Just remember that adding more vegetables may require slight adjustments to cooking times to ensure they become tender.