Is it just me, or do you feel a bit sad for your kids that they’re back to school after a long break? I mean, I feel kinda good for me that I have the house to myself for at least a few hours to get as much work done as possible without having to be answer someone’s burning question every 5 seconds. But I do feel their pain. Our 3 dogs are always sad and confused, too, when the kids and Brian march out the door bright and early and they’re left with … me. But since I’m the one who cooks and bakes all day and occasionally (okay often) drops food on the floor that they can eat: silver lining! Apart from putting some thick and chewy chocolate chip cookies in their lunch boxes today, since it’s freezing cold outside this time of year, I’ll make it allllll better with some serious comfort food. Gluten free taco soup—all the flavors and textures of tacos, in a warm bowl of soup—it is!
I usually make taco soup with shredded chicken (and since you cook the chicken breasts in the soup itself right on the stove, it’s quick, easy and packed with flavor), but ground beef does seem more like traditional taco fare. I leave that choice to you!
And if you’ve got any sort of New Year/New You sort of resolution going on, the roux that thickens this hearty soup is made entirely with heart-healthy olive oil.
Don’t be put off by the long list of ingredients, as almost all of them are straight off the supermarket shelf and into your saucepan. But with just the right mix of herbs and spices, this gluten free taco soup tastes like home. Stay warm, friends!
HELLO! I’m Nicole! I make gluten-free food enjoyable & affordable. If they can make it with gluten, we can make it without. That’s a promise!
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I make a version of this soup using pumpkin puree instead of the refried beans. Everything else is pretty much the same. You can barely taste the pumpkin, but it helps to thicken up the soup and provides a great dose of vitamins!
Interesting, Lindsay!
Meet our Taco, but we don’t make soup with him…XD
We have 2 feet of snow here, schools are closed, and power is still on for now… Happy New Year!
Aw, hi, Taco! I would never, ever dream of making soup with him, Lucy. I promise!
Do you have recommendations for making this into a crockpot meal?
Hi, Theresa, yes definitely! You could sauté the onions in the oil on the stovetop and add the flour to make the roux, and transfer the mixture to your crockpot. Continue with the recipe as written up until you add the chicken, but add the beans, corn and refried beans before you add the chicken. Add the chicken, cover and cook on low for about 5 hours or until the chicken is opaque. Then shred the chicken and serve!
I am SOOOO glad everyone is out of my hair! :)
This looks great – thanks so much for bringing us quality GF meals!
Ditto, Jennifer. Except my high schooler still has today off since they have a teacher in-service day, and my husband works from home Mondays. And apparently there is likely to be a snow day tomorrow. :( I mean, yay?
I hear you, Jennifer! I was happy for myself to see them march off to school, but I couldn’t help but feel a bit badly for them since they were so miserable to go back! :)
Yum! I LOVE taco soup. I am a little sad when my husband returns to work after being home for a while. We have so much fun together. It is seriously unfair the cats race to greet him at the door when I’ve been the one playing with them throughout the day. Looking forward to a warm bowl of this soup.
Having my husband home for a couple weeks sounds like a great thing in theory for sure, Lauren! It takes some getting used to, though, and by the time we hit our stride, he’s off to the office. :)