My family loves this easy 30 minute gluten-free taco soup recipe. It is really good to make for a big crowd of people, especially when you eat gluten-free and not everyone else does. This recipe is naturally gluten-free, so other people won’t even care that they aren’t getting the gluten. I often change things up a bit. Here are some variations, substitutions, etc.
- The ranch seasoning packet is optional. I often don’t include it because I often forget to buy a packet, but it does give it a little extra flavor kick that’s not spicy at all, but flavorful.
- I often leave out of the tomato sauce and instead blend the diced tomatoes and maybe add some extra water.
- The amount of water/broth you use can changed based on your other ingredients, how long you cook it and how liquidey you like your taco soup.
- I often leave out the corn. It tastes pretty good with a little sweet nugget and it gives it extra color, but i don’t really corn and I consider it a grain, not a vegetable.
- I often use Fritos instead of tortilla chips. So good.
- If you want some extra flavor and extra veggies, add some chopped up red and green bell peppers, jalapeños and/or diced green chilis.
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This gluten-free taco soup recipe is so easy and so good. Throw ground beef and some cans of beans, tomatoes, veggies, etc. and seasoning packets in a pot. Let it simmer for a few minutes and I have a healthy meal the whole family loves!
- 2 tablespoons Olive Oil
- 1 pound Ground Beef
- 1 Onion, diced
- 1 Taco Seasoning Packet
- 1 Ranch Seasoning Packet (optional)
- 15 ounce Can Tomato Sauce
- 28 ounce Can Diced Tomatoes (I like to blend them)
- 15 ounce Can Kidney Beans
- 15 ounce Can Corn Kernels
- 2 cups Water or Chicken Broth
- Sour Cream, to garnish
- Shredded Cheddar Cheese, to garnish
- Tortilla Chips, to garnish
Place the olive oil in a large saute pan and heat on medium/high. Add the ground beef to the pan (unless you have a high fat content ground beef and then you don't need the oil). Break the beef into small pieces as it cooks, using a wooden spoon. When the beef is cooked through, add the onion and seasoning packets. Stir together and saute for another 5 minute, or until onion is translucent.
Transfer the beef mixture into a soup pot or crock pot. Add the tomato sauce, diced tomatoes, kidney beans, corn, and water to the crock pot. Stir to combine.
Either cook on the stove in the soup pot for as little as 10 minutes, or alternately, cover the crockpot with the lid and cook on high for 2-3 hours or low for 5-6 hours.
Serve topped with sour cream, shredded cheddar cheese, and tortilla chips.