This Dairy-Free Taco Soup is a warm, comforting bowl filled with spicy goodness! Made with beans, fresh veggies, and zesty seasonings, it’s perfect for taco lovers.
You won’t even miss the dairy in this tasty dish, trust me! I love to top mine with some avocado and tortilla chips for a fun crunch. 💚
Key Ingredients & Substitutions
Ground Turkey: This is my favorite choice for a lean protein. You can substitute it with ground beef, chicken, or a plant-based meat for a vegan option. Each will bring its own flavor profile to the soup.
Broth: I use chicken broth for a richer taste, but vegetable broth works just as well if you’re keeping it vegetarian or vegan. Always check the label to ensure it’s dairy-free!
Dairy-Free Milk: I recommend coconut milk for its creaminess, but almond milk or oat milk also does a good job. Just avoid sweetened varieties, as they might alter the soup’s flavor.
Beans: Black beans are great for texture and protein, but you can swap them out for pinto beans or kidney beans if that’s what you have on hand.
How Do I Get the Best Flavor from My Spices?
The key to bringing out the flavors in your spices is to toast them slightly. This helps release their oils and enhances their taste. Here’s how to do it:
- After cooking the onion and bell pepper, add the spices right into the pot.
- Let the spices cook for 1-2 minutes while stirring to prevent burning. You’ll know they’re ready when they smell aromatic!
This little step can take your soup from good to great by layering in those spicy and earthy notes deeply into the broth. Enjoy cooking!
Dairy-Free Taco Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 1 lb ground turkey (or ground beef or plant-based ground meat)
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 jalapeño, sliced (optional, for heat)
- 1 (14.5 oz) can diced tomatoes with green chilies
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 4 cups chicken or vegetable broth (ensure dairy-free)
- 1 cup dairy-free milk (such as coconut milk or almond milk, unsweetened)
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp oregano
- Salt and pepper to taste
For Toppings:
- Fresh cilantro, chopped for garnish
- Lime wedges for serving
- Dairy-free sour cream or plain dairy-free yogurt for topping
- Diced avocado for topping
- Crushed tortilla chips for garnish
How Much Time Will You Need?
This delightful soup takes about 10 minutes to prepare and around 30 minutes to cook, making the total time approximately 40 minutes. It’s a quick and easy meal that delivers robust flavors!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion, bell pepper, and sliced jalapeño (if using). Cook these veggies together until they’re softened, which should take about 5 minutes.
2. Add Garlic:
Next, toss in the minced garlic and cook for an additional minute until you can smell its wonderful aroma. This is when the magic begins!
3. Brown the Meat:
Now, add your choice of ground meat to the pot. Cook it while breaking up the meat with a spoon, until it’s browned and thoroughly cooked.
4. Toast the Spices:
Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Allow the spices to cook with the mixture for about 1-2 minutes. This will enhance their flavors beautifully!
5. Mix in the Ingredients:
Stir in the tomato paste. Then, add in the diced tomatoes with green chilies, black beans, corn, and broth. Mix everything well to combine the ingredients thoroughly.
6. Simmer:
Bring the soup to a boil, then lower the heat to let it simmer for 15-20 minutes. This helps the flavors meld together nicely!
7. Add Dairy-Free Milk:
After simmering, stir in the dairy-free milk of your choice. Taste the soup, and adjust the seasoning if needed. Heat it through but don’t let it come back to a boil.
8. Serve and Garnish:
Now it’s time to serve the soup hot! Top each bowl with dairy-free sour cream, diced avocado, sliced jalapeños if you love spice, crushed tortilla chips for crunch, and a sprinkle of fresh cilantro.
9. Squeeze Lime:
Lastly, don’t forget to serve with lime wedges on the side. A little squeeze of lime juice adds an amazing burst of flavor!
Enjoy your cozy, creamy, and dairy-free taco soup packed with flavor and texture!
Can I Use Frozen Ground Meat?
Yes, you can! If using frozen ground meat, make sure to thaw it completely before cooking. You can thaw it overnight in the fridge or use the microwave’s defrost setting. Just be sure to cook it thoroughly afterward.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup and store it in the fridge for up to 3 days. Just reheat it on the stove over low heat, adding a splash of broth or water if it thickens too much.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months. Thaw it in the fridge overnight before reheating!
What Can I Substitute for the Beans?
If you’re not a fan of black beans, you can easily substitute them with pinto beans, kidney beans, or even chickpeas. Just be sure to rinse and drain them before adding to the soup!
