Dairy-Free Slow Cooker Taco Soup Recipe

This slow cooker taco soup recipe is dairy-free and gluten-free and can be as spicy as you'd like it! See how easy it is to make a hearty soup with just a little bit of prep work.

Slow cooker recipes are my absolute favorite. They're perfect for busy weeknight meals when you can set it up in the morning and still enjoy a hot, homecooked meal in the evening. But, I really enjoy batch cooking and using my slow cookers for meal prep. I've got two slow cookers and use them both pretty frequently to prepare food for the entire week.

I made this recipe in my trusted 6-quart slow cooker, but you could also use an 8-quart if you've got one. This recipe keeps well in the refrigerator or can be frozen if you're preparing freezer meals for future use.

Dairy-Free Slow Cooker Taco Soup

Several months ago, I completed a 30-day elimination diet (thank you, Nancy Anderson!). I went without gluten, dairy, sugar, soy, and alcohol for a month. I discovered that while I'm not fully lactose intolerant, I am sensitive to dairy products. My skin tends to break out and my stomach bloats. Now I try to avoid dairy when I can and I feel so much better when I do.

We've got a pretty amazing taco soup recipe already, but it calls for cream cheese so I decided to re-tool it a bit to fit my dietary needs. I also wanted to use my own spice mixture instead of using a packet, but you certainly could use one of those if it's easier for you.

This recipe is super versatile and you can add or take away ingredients as you see fit. If you'd like it to be spicier, add more chili powder. I prefer more of a chili consistency when it comes to soup, so I went light with the liquids. If you like a thinner soup just add more stock.

Slow Cooker Taco Soup Recipe

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Dairy-Free Slow Cooker Taco Soup

This dairy-free, gluten-free slow cooker taco soup recipe is so easy and versatile!

Course Main Course, slow cooker, Soup

Cuisine Mexican

Keyword dairy-free, ice cream taco, soup

Prep Time 20 minutes

Cook Time 6 hours

Servings 4 people

Ingredients

• 1 lb Ground Beef
• 1 tbsp Olive Oil
• 1 clove Garlic Chopped, add more to taste
• 1 Medium yellow onion
• 15 ounces Fire roasted diced tomatoes
• 10 ounces Diced tomatoes and green chilies (Rotel)
• 15 ounces Kidney beans Drained
• 15 ounces Black beans Used seasoned and do not drain
• 15 ounces Corn Canned, or 1 cup frozen
• 2 cups Chicken Stock (or beef) Can use more if you prefer thinner soup
• 2 teaspoons Chili powder Add another teaspoon if you like it spicy!
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt

Serve with:

• 1 tbsp Dairy Free Sour Cream Tofutti Brand
• 1 tbsp Red Onion Finely chopped
• 1 tbsp Cilantro Chopped
• 1 Lime wedge
• Tortilla Chips

Instructions

1. In a medium saute pan, heat olive oil and brown ground beef. Break it up into smaller pieces as it cooks.

2. Once browned, add beef to slow cooker and add all ingredients.

3. Cook on low for 6 hours or high for 3 hours.

4. Serve with dairy-free sour cream to control the heat if desired. Add lime juice, cilantro, red onion and tortilla chips as desired.

I hope you enjoy this spicy soup. Let me know if you make any tweaks. If you're looking for other yummy slow cooker recipes to try, check out our slow cooker chicken curry with rice, slow cooker beef stew, and our slow cooker fajitas.