This is my favorite recipe for taco soup! It’s so easy and is perfect for those nights when you realize you’ve got a pound of ground meat sitting in the fridge but no idea what to do with it.
I’m sure we’ve all had those nights, the ones where we get to the end of the day and realize we haven’t even thought about dinner. The clock is ticking down until it’s time to leave for soccer practice or who knows what else.
Or when you get home from a long day and just don’t have it in you to cook. BUT your kids are clamoring for food. Why do they always want to eat??
Yeah, it’s the worst.
This recipe for taco soup is a lifesaver for either of those scenarios. It’s saved me from insanity (mine and the kids) many times. It comes together in 30 minutes – even less if you cut the simmering time down, which I’ve done many times. It’s healthy, filling, and the kids love it.
Not to mention, it’s a one pot meal so it won’t create an endless amount of dishes. Something you certainly don’t need on a night like that.
This recipe for taco soup is a necessity in any busy mom’s arsenal. It will save your life. I’m not even being dramatic.
This Recipe for Taco Soup Can Be Made Vegan
This recipe for taco soup can easily be made meatless if you follow a vegan diet or just prefer a meatless meal now and again – I sure do!
While I’m not sure that I have ever gotten tired of meat in soup, I do get tired of meat in general. If I have been eating a lot of meat I find myself craving something more plant-based. This soup is perfect for those nights I want to go meatless.
This taco soup is just as delicious and hearty when it’s made without meat!
To make this recipe vegan, simply omit the ground meat and add a can of kidney beans instead! Kidney beans are hearty enough to make a great meat replacement in soups and they’re packed with nutrients such as plant-based protein, potassium, and iron.
Making this recipe meatless is actually a time savor because you don’t need to brown any ground beef. Instead of cooking the minced garlic with the meat, simply add 1/2 tbsp of olive oil to the pot and saute the garlic for 2 to 3 minutes. Then, just add the rest of the ingredients and simmer for 20 minutes – or just long enough to heat through if you are in a hurry!
Ingredients Needed for This Recipe
One of the great things about this recipe is that it’s mainly a “dump and go” kind of meal. Aside from a few ingredients everything in this recipe comes out of a can or spice bottle. This makes it super simple, cuts down on dishes, and means it’s extra easy to keep the ingredients on hand.
Here’s what you’ll need:
- Ground meat: beef, turkey, or chicken – omit for the vegan version
- Crushed tomatoes
- Chicken or vegetable broth
- Black beans
- Kidney beans – for the vegan version
- Minced garlic
- Chili powder
While we typically don’t top our taco soup with anything (I really embrace the easy, lazy dinner), there are lots of yummy choices you can add to the top of your soup if desired.
I keep all of my recipes allergy-friendly and free from wheat, eggs, dairy, peanuts, and cashews. If you don’t need to worry about any food allergies then feel free to use the regular old versions of the wheat and dairy alternatives listed below.
- Dairy-free cheese shreds: cheddar or mozzarella
- Vegan sour cream
- Additional corn
- Tortilla chips
- Corn chips
- Sweet potato crackers
- Fried corn tortilla strips
How to Make This Recipe for Taco Soup
You’re going to love how easy this is! It’s one of the easiest recipes out there, I swear. It’s so simple I can make it while helping one kid with homework and one kid with some shenanigan he’s gotten himself into – while dealing with a toddler who is deeply offended because…? I’m not sure why. He gets offended a lot these days. Such is my life.
Whether or not you are making the classic version or the vegan version, start by spraying your soup pot with non-stick cooking spray. It you are making the classic version, add the meat and minced garlic and cook until the meat is browned. If you are making the vegan version, just add the minced garlic and cook until fragrant, about 2 to 3 minutes.
Next, add the chicken or vegetable broth, crushed tomatoes, beans, and corn. Stir together before adding the spices. Add your spices, stir again, and then bring to a simmer over medium-low heat. Voila! Super easy.
Simmer the soup for about 20 minutes. You can simmer for less time if you are in a hurry. If needed, just simmer long enough to heat through. I’m done it before and it’s still great. However, remember that simmering helps give soup it’s flavor. A longer simmering time will give you a more flavorful soup.
Ladle the taco soup into bowls and top with your favorite toppings! See above for topping ideas.
What to Serve With Taco Soup
I don’t necessarily think taco soup needs to be served with a lot of side dishes, especially if you are adding toppings! However, if you have the time and you want to make more of a meal out of it, there are a lot of great side dishes to choose from.
- Gluten-free bread: B-Free bread is a great allergy-friendly bread option if you like to eat your soup with bread. However, it can sometimes be hard to find. Any gluten-free bread can work if you don’t need to worry about other food allergies. BUT, if you will be serving gluten-free bread to someone with an egg allergy, check the ingredients CAREFULLY. Many gluten-free breads and bread products contain eggs.
- Gluten-free cornbread: You can buy a gluten-free cornbread mix and replace any eggs with flax eggs if needed. To replace 1 egg with a flax egg, mix 1 tbsp of ground flax seeds with 3 tbsps of water and let sit for 4-5 minutes. Use in any recipe that contains eggs. Alternatively you can make your own allergy-friendly cornbread from scratch. Find my recipe for honey cornbread here.
- Tortilla chips: Tortilla chips can make a great topping or side for taco soup! I particularly like the “scoops” version of tortilla chips for soup so you can easily scoop soup up with the chips. So yummy! You an even serve the chips with some guacamole – this recipe is the best ever!
- Mexican rice: Any Mexican inspired recipe can benefit from the addition of a side of rice! Mexican rice is a staple for good reason. You can enjoy it on the side of your soup or even add it to your soup for a chili on rice kind of feel.
- Green salad: Soup and salad go together wonderfully. Any green salad would be a great side option for this recipe for taco soup.
Other Mexican-Inspired Recipes
I probably have more Mexican-inspired recipes than any other kind of recipe. I just love Mexican food, okay? Mexican food and chocolate chip cookies for life.
If you’re like me and love your Mexican food (authentic or not) give these recipes a try!
- Slow Cooker Salsa Verde Chicken Tacos
- Sheet Pan Steak Fajitas
- Roasted Corn and Sweet Potato Tacos
- Taco Sweet Potato
- Cucumber Avocado and Tomato Salad
Dinner Just Got Easier
I hope it did for you anyway! I truly love this recipe because it’s super delicious and makes dinner a breeze. I’ll take a hearty, healthy, super simple dinner that my kids love any night of the week, wouldn’t you?
Remember to pin this recipe for later! Enjoy!
- 1 lb ground meat
- 1½ tsp minced garlic
- 28 ounce can crushed tomatoes
- 14.5 ounce can chicken broth
- 15 ounce can black beans
- 15 ounce can corn
- 1 tbsp chili powder
- 2 tsps paprika
- 2 tsps cumin
- 2 tsps oregano
- 1 tsp salt
- ¼ tsp black pepper
Toppings – Optional
- Diary-free cheese shreds
- Gluten-free crackers
- Fried corn tortilla strips
- Vegan sour cream
- Spray a large soup pot with nonstick cooking spray. Brown ground meat with minced garlic over medium heat.
- Once ground meat is browned, add crushed tomatoes, chicken broth, black beans, and corn. Stir.
- Add spices and stir well to combine. Simmer over medium-low heat for 20 minutes. Ladle into bowls and top with desired toppings.
Did you make this recipe? If you did I would love to see it! Share a picture on Instagram and tag me, Allergy a la Mode, and hashtag it #allergyalamode.
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All Free From Wheat, Eggs, Dairy, Peanuts, and Cashews