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dairy free slow cooker taco soup

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.