We finally had a little cold weather this last week. So I made some hearty gluten free taco soup one night.
I used my friend Keith’s recipe for taco soup and tweaked it a little. He uses a package of taco seasoning and of ranch dressing. Since they have ingredients I can’t have I used individual seasonings instead. The goat kefir in my recipe replaces the buttermilk in the ranch dressing package.
Grated goat cheddar or sliced avocadoes make good toppings for gluten free taco soup. If you are very industrious you can make some gluten free tortillas to go with your soup. Just slice and toast them before adding to the soup.
Gluten Free Taco Soup
This delicious soup makes a quick and easy dinner for cold winter days.
Author: Thyme and Tarragon
Recipe type: Soup
Ingredients
- 1 pound hamburger meat
- 28 ounce can petite diced tomatoes
- 15 ounce can black beans - drained
- 2-3 cups gluten free broth
- ¼ cup unsweetened plain goat kefir
- 1 tablespoon garlic powder
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 1 and ½ teaspoons each freeze dried dill, chives, parsley
- 1 teaspoon ground cumin
- ½ teaspoon onion powder
Instructions
- Brown hamburger meat in soup pot.
- Add tomatoes and drained black beans and stir.
- Add seasonings, broth and goat kefir and stir until combined. Bring to a light boil. Turn heat to low and simmer for 30 minutes.
- Top with grated goat cheddar and sliced avocadoes.
- Enjoy!
