Gluten Free Taco Soup Recipe
Historically, B does not like taco soup. Honestly, I haven’t made any type of taco soup in forever. The reason why I made it this time was because I had some leftover ground beef that was already seasoned. It wasn’t a lot but it still needed to be used. I also had some leftover corn that I needed to repurpose and about a handful of cheddar that needed to be gone. Most of the ingredients I had on hand, I just needed to get a bit more ground beef. So, this is what I came up with for this soup. It was done in the Instant Pot.
Ingredients for Gluten Free Taco Soup Recipe
2 cans diced tomatoes with green chilies
Water, 2 c.
2 beef bouillon cubes
14 oz can tomato paste (and add 1 can of water) OR you can use a can of tomato sauce
2 Tbsp chili powder
1 can black beans, drained and rinsed
2 cans corn, drained
1 can pinto beans, drained and rinsed
2 c. cheddar cheese
Cook the beef, garlic, onion, and seasoning mix until done. Drain well and place back into Instant Pot or soup pot. Add the rest of the ingredients (except for the cheddar) into instant pot. Add lid, place on seal and hit the “soup” mode which is about 10 minutes. Do a quick release and then add the cheddar cheese. Stir to incorporate.
You can do this on the stovetop as well, I just needed the convenience of the instant pot. This was such a good and filling soup! Remember you can always add more seasoning in (as I had to do with my seasoning mix and the chili powder) but you can’t take it out! If you are just starting out, follow the instructions but taste before serving to adjust what you need to.
We served this with gluten free saltines and we also had corn tortilla chips that we add. You can always top with sour cream, more cheese, green onions, or any other taco type of topping.