This Dairy-Free Taco Soup is full of flavor and goodness! With beans, veggies, and a zesty seasoning blend, it’s a hearty meal that warms the soul.
I love making this soup when I need something quick and tasty. Plus, it’s perfect for leftovers! Grab some tortilla chips, and you’re all set for a cozy night in! 🌮
Key Ingredients & Substitutions
Ground Beef/Turkey: I prefer using ground turkey for a leaner option, but ground beef works beautifully too. You can also use plant-based meat for a vegetarian version.
Beans: Black beans add protein and fiber. If you don’t have black beans, kidney or pinto beans are great substitutes. They each bring their own flavor to the soup!
Corn: Use canned corn for convenience, but frozen corn can also work well. Just toss it in towards the end of cooking to heat through.
Broth: Opt for low-sodium broth to control salt levels. For a vegetarian version, vegetable broth is perfect. You can also use homemade broth if you have it!
Almond Milk: This is my go-to dairy-free milk because it’s creamy and mild. However, any unsweetened plant milk like soy or oat milk will do just fine.
How Do I Make Sure My Taco Soup Has a Great Flavor?
Getting the seasoning right is key to a flavorful taco soup. Here are some tips:
- Cook the onion until soft to bring out sweetness. Don’t rush this step!
- Mix the spices well with the meat to ensure even distribution. Feel free to adjust spice levels to your taste!
- After adding the broth and other ingredients, allow the soup to simmer. This helps develop deep flavors.
- Adding lime juice at the end brightens the flavors; don’t skip this!
Dairy-Free Taco Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb ground beef or ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- 1 (14.5 oz) can diced tomatoes
- 4 cups beef or chicken broth (or vegetable broth for a vegetarian option)
- 1 cup unsweetened almond milk (or another dairy-free milk)
- 1 packet (about 1 oz) taco seasoning (make sure it’s dairy-free)
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
Optional Toppings (ensure dairy-free):
- Dairy-free sour cream or plain coconut yogurt
- Fresh diced tomatoes
- Dairy-free shredded cheese or nutritional yeast
- Lime wedges
- Tortilla chips
How Much Time Will You Need?
This recipe will take about 10 minutes for preparation and around 30 minutes to cook, making a total of about 40 minutes. It’s a quick and satisfying meal for any day of the week!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, begin by heating a splash of oil over medium heat. Toss in the diced onion and sauté for about 3-4 minutes, or until they become soft and translucent. This step enhances the flavor of your soup!
2. Add Garlic and Meat:
Add the minced garlic to the pot and cook for another 30 seconds just until you can smell its wonderful aroma. Then, add the ground beef or turkey. Cook, breaking it apart with a spoon, until it’s nicely browned. If there’s extra fat, don’t forget to drain it off!
3. Season the Meat:
Now, it’s time to infuse flavor! Stir in the taco seasoning, chili powder, cumin, smoked paprika, and a pinch of salt and pepper. Make sure the meat and onion are well coated with these tasty spices.
4. Combine the Ingredients:
Pour in the broth along with the diced tomatoes (including their juices), black beans, and corn. Mix everything together until well combined.
5. Bring to a Boil:
Raise the heat to bring the soup to a boil. Once it’s bubbling, reduce the heat to low, and let it simmer for about 15-20 minutes. This is where the flavors come together beautifully!
6. Add Creaminess:
After simmering, stir in the unsweetened almond milk. Allow it to cook for another 5 minutes just to warm through.
7. Final Touches:
Remove the pot from heat and squeeze in the fresh lime juice for a burst of flavor. Your soup is almost ready to enjoy!
8. Serve and Garnish:
Dish out the hot soup into bowls and garnish with fresh chopped cilantro. Feel free to add any of your favorite dairy-free toppings like sour cream, diced tomatoes, shredded cheese, lime wedges, and crunchy tortilla chips!
Enjoy your cozy bowl of flavorful Dairy-Free Taco Soup! It’s perfect for lunch, dinner, or even meal prep for the week ahead.
Can I Use Ground Chicken Instead?
Absolutely! Ground chicken is a great alternative to beef or turkey. Just be sure to cook it until fully browned for the best flavor.
Can I Make This Soup Ahead of Time?
Yes! This soup stores well in the fridge for up to 3 days. You can also freeze it in freezer-safe containers for up to 3 months. Reheat on the stove or microwave before serving.
What Can I Use Instead of Almond Milk?
If almond milk isn’t your preference, feel free to use any unsweetened dairy-free milk such as soy, oat, or coconut milk. Each will add a slightly different flavor but will work well in the recipe.
How Can I Make This Soup Spicier?
If you like some heat, add diced jalapeños or a pinch of cayenne pepper when cooking. You can also top it with your favorite hot sauce for an extra kick when serving!
