What’s better than tacos? Taco soup! This homemade, gluten-free version packs tons of flavor and is relatively easy to prepare. Perfect for dinner on a busy weeknight!
Get more gluten-free soup recipes in our Soups & Stews section.
Coral Ward is an award winning author, creator of @glutenfreewithcoral, and host of the No. 1 gluten-free podcast, Gluten Free You and Me. She provides hope, inspiration and resources, and through her advocacy, she has created a safe and uplifting community for all gluten-free warriors.
Ingredients
- 1 pound ground hamburger or turkey (omit, if desired)
- 15-ounce can black or pinto beans, drained and rinsed
- 1 cup brown rice, uncooked
- 1 can of corn, not drained
- 15 ounces tomato sauce
- 16 ounces salsa of choice (or fresh diced tomatoes)
- 32 ounces bone or chicken broth
- 1 tablespoon taco seasoning
- 2 cups water
Directions
1. In a pan, cook ground meat until it is cooked through.
2. In a pot over medium-high heat, add beans, cooked meat, rice, corn, tomato sauce, salsa, broth, and taco seasoning.
3. Stir until combined.
4. Bring to a boil, cover, and reduce heat to low.
5. Cook for 20 minutes, or until rice is cooked through.
6. Remove lid and stir pot twice during cooking to prevent ingredients from sticking to bottom.
7. Remove from heat and add up to 2 cups of water to thin the soup. (Alternately, skip this step for a thicker, stew-like consistency.)
8. Allow to set for 5 minutes.
9. Serve and enjoy! (We love topping it with sliced avocados and tortilla chips!)
Copyright Coral Ward.
