Taco Soup
This taco soup recipe is dairy free and super easy. It makes a great weeknight meal when you need to feed a bunch of people. If you like to plan a meal that will have leftovers, this is a great one.
Equipment
- dutch oven or soup pot
Ingredients
- 1 lb lean ground beef
- 1 one ounce packet taco seasoning - Taco Bell brand preferred
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley flakes
- 1 16oz can pinto beans - undrained
- 1 14.5oz can diced tomatoes
- 1 10oz can diced tomatoes and green chilies
- 1 15.5oz can light red kidney beans
- 1 cup frozen corn
- 2 cups water
- 3 tbsp Organic Better Than Bouillon Roasted Chicken Base - only organic is dairy free
Optional
- 1 tsp dairy free ranch dressing - hidden valley brand recommended
Topping Suggestions
- black olives
- Kite Hill dairy free sour cream
- vegan shredded cheese
- tortilla chips or corn chips
- avocado
Instructions
- In a dutch oven or soup pot, cook the ground beef over medium heat until it's almost fully cooked, but not browned.
- Stir in taco seasoning, garlic powder, onion powder and parsley until fully mixed.
- Add the diced tomatoes and green chilies, plain diced tomatoes, beans, corn, water, bouillon and ranch. Stir well. (Ranch isn't required but adds a very slight tang that's nice.)
- Bring to a low boil, then reduce heat and simmer for 15 minutes.
- Serve with desired toppings. Let cool completely and cover to store leftovers for up to 5 days.