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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!
I think of taco soup as an alternative style of gluten free chili. I usually make it 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!
For even more beef flavor, try adding HerbOx beef bouillon granules like we do in gluten free onion soup mix.
Pair this soup with gluten free sloppy joes for a perfect round up meal.
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!
Gluten Free Taco Soup
Ingredients
- 4 tablespoons (56 g) extra virgin olive oil
- 1 small yellow onion, peeled and diced
- 5 tablespoons (45 g) basic gum-free gluten free flour blend, (30 grams superfine white rice flour + 10 grams potato starch + 5 grams tapioca starch/flour)
- 1 28- ounce (28 ounces) can tomato puree, (or whole peeled tomatoes, pureed with their juices until smooth)
- ½ small can (3 ounces) (1/2 small can) tomato paste
- 1 can (10 ounces) diced tomatoes, with their juices
- ½ can (2 ounces) diced (mild) green chiles
- 1 ½ cups (12 fluid ounces) chicken stock
- ¼ teaspoon garlic powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked Spanish paprika
- 1 ½ teaspoons ground chili powder
- ¼ teaspoon dried oregano, pressed between your fingers and palm to release oils
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 pound skinless boneless chicken breasts
- 1 can (15 ounces) black beans, drained and rinsed
- 10 ounces frozen whole kernel corn
- 1 can (15 ounces) refried beans, (See Recipe Notes)
- ½ cup sour cream, for serving
- 4 ounces shredded cheese, (a combination of sharp cheddar and Monterey Jack cheeses is nice) for serving
- Crushed gluten free tortilla chips, for serving
Instructions
- In a large, heavy-bottom saucepan with a lid, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté, stirring occasionally, until translucent (about 6 minutes). Add the remaining 2 tablespoons olive oil, and stir to combine. Add the flour blend, and stir frequently until the oil is thickened and the mixture starts to become fragrant, about 1 minute. Reduce the heat to low, and add the tomato puree, tomato paste, diced tomatoes, green chiles, stock, garlic powder, cumin, paprika, chili powder, oregano, salt and pepper, stir to combine well. Raise the heat to medium, and bring the mixture to a simmer.
- Place the chicken breasts in the soup and press them down to submerge them completely in the liquid. Cover the saucepan with the lid, and cook until the chicken is opaque throughout (about 8 minutes, depending upon the thickness of the chicken breasts). Uncover the saucepan, transfer the cooked chicken to a plate or cutting board and shred the chicken with two forks while it’s still warm. If you are serving with ground beef instead of chicken, skip this step and proceed immediately to Step 3.
- Add the black beans, corn and refried beans to the soup, and stir to combine, making sure the refried beans are incorporated fully. Ladle the soup into bowls, top with shredded chicken (or ground beef), sour cream, shredded cheese and crushed tortilla chips.
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Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
