This Dairy-Free Taco Soup is a hearty and tasty dish that’s full of beans, veggies, and spices. It’s a fun way to enjoy taco flavors without the dairy!
Making this soup is easy and perfect for chilly days! I love loading mine up with avocado and cilantro for extra yum. Give it a try; your taste buds will thank you! 🌮
Key Ingredients & Substitutions
Ground Meat: You can use ground turkey or beef for a classic taste. If you prefer a plant-based option, try lentils or a meat substitute like beyond meat. It’s a great way to enjoy the meal while keeping it vegan!
Beans: Black and pinto beans add protein and fiber. If you’re low on one, feel free to use kidney beans or chickpeas instead. They’ll work just as well and add their own flair!
Broth: The recipe calls for dairy-free chicken or vegetable broth. Homemade is great, but store-bought works too! If you want to make it heartier, add more beans or veggies.
Tomato Products: The diced tomatoes and tomato sauce provide flavor and a bit of acidity. If you don’t have diced tomatoes, crushed tomatoes can substitute. Add some extra spices if using plain tomato sauce!
How Do I Perfectly Cook the Meat and Aromatics?
Cooking the meat and aromatics well sets the stage for flavor in your soup. Follow these steps to get it just right:
- Start with medium heat to avoid burning. Add your olive oil and let it warm up.
- When the oil is hot, toss in the diced onions. Cook until softened, about 3-4 minutes. This creates a sweet base!
- Add garlic next. It burns easily, so keep an eye on it. Just 1-2 minutes of cooking will release its fragrance.
- Lastly, add the ground meat. Use a spatula to break it apart. Cook until it’s fully browned—this adds depth to your soup!
Remember, it’s all about that balance of flavors at the start. Take your time, and you’ll have a delicious foundation for your taco soup!
Dairy-Free Taco Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb ground turkey or ground beef (can substitute with plant-based meat for vegan option)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes (with green chilies if preferred)
- 1 cup corn kernels (fresh, canned, or frozen)
- 4 cups dairy-free chicken or vegetable broth
- 1 (8 oz) can tomato sauce
- 1 tbsp olive oil
- 1 tbsp taco seasoning (or homemade blend of chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper)
- 1 tsp ground cumin
- 1/2 tsp smoked paprika (optional)
- Salt and pepper to taste
For Garnish (all dairy-free alternatives):
- 1 ripe avocado, sliced or diced
- Dairy-free sour cream or plain coconut yogurt
- Fresh cilantro, chopped
- Diced red onion
- Lime wedges
- Crushed tortilla chips or dairy-free shredded cheese
How Much Time Will You Need?
This hearty dairy-free taco soup takes about 10 minutes of prep time and 30 minutes to cook. In total, you’ll need about 40 minutes to have a warm and delicious meal on the table!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Once it’s warm, add in the diced onion. Sauté it for about 3-4 minutes until it’s soft and translucent. This builds a great base for your soup!
2. Brown the Meat:
Add the minced garlic, along with the ground turkey or beef, to the pot. Break the meat apart with a spatula and cook until it’s fully browned and no longer pink. This should take about 5-7 minutes, stirring occasionally.
3. Add Spices:
Sprinkle in the taco seasoning, ground cumin, smoked paprika (if using), and a pinch of salt and pepper. Cook for another 1-2 minutes. This helps to release the flavors of the spices and makes the dish aromatic!
4. Mix in the Main Ingredients:
Add the diced tomatoes, tomato sauce, black beans, pinto beans, corn, and the broth. Give everything a good stir to combine all the ingredients together.
5. Simmer:
Bring the soup to a gentle boil. Then reduce the heat to low and let it simmer uncovered for about 20-25 minutes. This time allows the flavors to meld beautifully while the soup thickens slightly.
6. Final Touches:
After simmering, taste your soup and adjust seasoning if necessary. You might want to add more salt or pepper depending on your preference.
7. Serve and Enjoy:
Serve your warm taco soup hot! Top with slices of avocado, a dollop of dairy-free sour cream, chopped cilantro, diced red onion, a squeeze of fresh lime, and crushed tortilla chips or dairy-free cheese for a delightful crunch.
Enjoy this vibrant, comforting Dairy-Free Taco Soup that captures all the bold flavors of tacos without any dairy! Perfect for a cozy meal with family and friends. 🌮
Can I Use Other Proteins in This Recipe?
Absolutely! This soup is versatile. If you’re not a fan of ground turkey or beef, you can use ground chicken, or even a meat alternative like lentils or a plant-based meat substitute. Just ensure to cook it according to the instructions to maintain flavor and texture!
How Can I Make This Soup Spicier?
If you like a kick of heat, consider adding diced jalapeños or a splash of hot sauce while cooking. You can also increase the quantity of the taco seasoning or sprinkle in some cayenne pepper for extra spice.
What Can I Use Instead of Dairy-Free Sour Cream?
If you don’t have dairy-free sour cream, you can swap it with plain coconut yogurt, cashew cream, or even a squeeze of lime for a tangy zest. It’s all about finding what you enjoy!
Can I Freeze Leftovers?
Yes, this soup freezes beautifully! Allow it to cool completely, then transfer it to an airtight container. It will keep in the freezer for up to 3 months. Just thaw overnight in the fridge and reheat on the stovetop before enjoying!
