Gluten-Free Taco Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
If you love tacos. . .if you love soup. . .if you love throwing ingredients into a crockpot and leaving it all day. . .you’ll love this Gluten-Free Taco Soup.
Course:
Soup
Cuisine:
American
Dietary Need:
dairy-free, egg-free, gluten-free, nut-free, paleo diet, soy-free, sugar-free, yeast-free
Servings: 15 servings
Calories: 2670 kcal
Ingredients
INGREDIENTS
- 1 pound boneless skinless chicken breast cooked and shredded
- 16 ounces salsa
- 14 ounces whole kernel corn drained
- 2 cups soaked and cooked black beans (or 14 oz. can, rinsed and drained)
- 2 cups soaked and cooked kidney beans (or 14 oz. can, rinsed and drained)
- 6 ounces tomato paste
- 1 quart chicken stock
- 28 ounces diced tomatoes
- 1/2 cup onions diced
- 1/2 cup red or green peppers diced
- 3 cloves garlic minced
- 1 teaspoon chili powder
- 2 Tablespoons taco seasoning
- 8 ounces sour cream optional
Directions
-
Throw everything but the sour cream in a crockpot. (I use a 6 qt. crockpot and this recipe nearly fills it.) Turn it on low for about 3 hours.
-
If you choose to, add the sour cream about 30 min. before you want to serve it and stir well. Keep soup on low for another 30 min. or until it is fully heated.
-
Serve with extra sour cream and tortilla chips if desired.
Nutrition Facts
Gluten-Free Taco Soup
Amount Per Serving (15 servings)
Calories 2670
Calories from Fat 702
% Daily Value*
Fat 78g120%
Saturated Fat 33g206%
Cholesterol 436mg145%
Sodium 9999mg435%
Potassium 10264mg293%
Carbohydrates 313g104%
Fiber 69g288%
Sugar 91g101%
Protein 195g390%
Vitamin A 8585IU172%
Vitamin C 218.8mg265%
Calcium 1002mg100%
Iron 31.4mg174%
* Percent Daily Values are based on a 2000 calorie diet.