This Dairy-Free Taco Soup is a warm, tasty treat perfect for chilly days! Loaded with beans, tomatoes, and spices, it’s hearty and full of flavor without any dairy.
I love how quick it is to whip up! Toss everything in one pot, let it simmer, and you’ve got a meal that even your veggies will cheer for! 🌮😊
Key Ingredients & Substitutions
Ground Turkey or Beef: I love using ground turkey for a lighter option, but ground beef adds great flavor. If you’re looking for a meat-free meal, try plant-based protein crumbles. They work well and soak up the spices beautifully!
Black Beans: These beans give the soup extra protein and fiber. If you don’t have black beans, pinto beans or kidney beans can be great substitutes.
Broth: Chicken or vegetable broth adds depth. Always check labels for dairy, especially in pre-packaged broths. You could even use homemade broth for a fresh touch!
Spices: Chili powder and cumin are crucial for that taco flavor. Feel free to adjust the spice levels to your liking, or add cayenne if you enjoy heat!
How Do You Make the Onion and Garlic Shine in This Soup?
Getting the onion and garlic just right sets the flavor base for your soup! Start by sautéing the onion in oil until it becomes soft and clear. This usually takes about 3-4 minutes. Next, add the minced garlic but only cook it briefly, just until fragrant, which should be about 30 seconds. This prevents it from burning and becoming bitter, ensuring a yummy taste in your soup!
Remember to stir occasionally and keep an eye on the heat. If it’s too high, the onions may brown too quickly. Once they’re ready, you’re all set to add your meat and spices!
Delicious Dairy-Free Taco Soup Recipe
Ingredients You’ll Need:
Meat (or Plant-Based Alternative):
- 1 lb ground turkey or ground beef (can use plant-based crumbles for vegan)
Vegetables:
- 1 small onion, diced
- 2 cloves garlic, minced
Canned Goods:
- 1 (14.5 oz) can diced tomatoes (fire-roasted preferred)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 4 cups chicken or vegetable broth (check dairy-free)
Spices:
- 1 tbsp olive oil or avocado oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt and black pepper to taste
For Garnish:
- 1-2 ripe avocados, sliced
- Fresh cilantro leaves
- Chopped red onion
- Lime wedges (optional, for serving)
- Tortilla chips (optional, for serving)
How Much Time Will You Need?
This Dairy-Free Taco Soup takes about 10 minutes for prep and 30 minutes for cooking. In total, you’re looking at about 40 minutes before you can dig into this delightful bowl of comfort!
Step-by-Step Instructions:
1. Sautéing the Aromatics:
Start by heating the olive or avocado oil in a large pot or Dutch oven over medium heat. Once hot, add the diced onion. Sauté the onion until it becomes translucent, which should take about 3-4 minutes. This step is essential as it builds the flavor base of your soup!
2. Adding Garlic:
Next, add the minced garlic to the pot. Cook it for about 30 seconds, stirring frequently, until the garlic is fragrant. Be careful not to let it brown too much; burnt garlic can turn bitter.
3. Browning the Meat:
Now, add your choice of ground turkey, beef, or plant-based crumbles to the pot. Cook, stirring and breaking apart the meat until it’s fully browned and cooked through—this will take around 6-8 minutes.
4. Toasting the Spices:
Time to stir in the chili powder, ground cumin, smoked paprika, oregano, and both salt and black pepper. Cook everything together for another minute. This toasting step really helps to unlock the flavors of the spices!
5. Combining Ingredients:
Add in the diced tomatoes (with their juice), black beans, corn, and your broth of choice. Give it a good stir to combine everything nicely.
6. Simmering:
Bring your soup to a boil, then reduce the heat to low. Let it simmer uncovered for about 20-25 minutes. This allows all the wonderful flavors to meld together!
7. Final Taste Check:
Before serving, take a moment to taste your soup. Adjust your seasoning with a little more salt, pepper, or spices if needed. You want it to be just right!
8. Serving it Up:
When you’re ready to serve, ladle the soup into bowls and top it with freshly sliced avocado, chopped red onion, and cilantro. You can also add a squeeze of lime juice and serve it with tortilla chips on the side for extra crunch. Enjoy your hearty, comforting soup!
There you have it—a simple, delicious Dairy-Free Taco Soup that packs a punch of flavor and warmth. Perfect for any day of the week!
Can I Use Different Beans in This Recipe?
Absolutely! While black beans are a great choice, you can substitute them with pinto beans, kidney beans, or even chickpeas. Just make sure to drain and rinse them well before adding to the soup!
Can I Make This Ahead of Time?
Yes, you can make this soup a day or two in advance! Allow it to cool completely, then store it in an airtight container in the fridge. Reheat gently on the stovetop or in the microwave, adding a splash of broth to loosen it up if needed.
What Can I Serve with Taco Soup?
This soup pairs nicely with tortilla chips, avocado slices, or a fresh side salad. You can also enjoy it over rice or with a dollop of dairy-free sour cream for extra creaminess!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the soup for up to 3 months. Just thaw in the fridge overnight before reheating!
