This gluten-free taco soup recipe with ranch dressing is one of my go-to recipes. I make it twice a month because it’s easy and everyone loves it. It is really good to make for a big crowd of people, especially when you eat gluten-free and not everyone else does. This recipe is naturally gluten-free, so other people won’t even care that they aren’t getting the gluten.
This is one of the meals I make almost every week. It’s really easy to make & everyone loves it. My family loves this recipe – and when I say my whole family likes it – I mean my whole family.
It is my mother’s favorite meal for several reasons. It’s really quick and easy to make. It is gluten-free and she has to eat gluten-free. She also has to eat dairy-free so she just doesn’t use the cheese and sour cream and it is dairy-free. She likes it just fine without the cheese and sour cream. It’s also sugar-free which my Mom has to avoid.
It has plenty of protein and fiber in it plus it’s a one-pot meal. She doesn’t have to make any side dishes to go with it. That makes it an even easier meal to prepare. It is also very inexpensive to buy all of the ingredients for. Mom likes the Frito’s with it because they are gluten-free and they help give it some extra flavor because she can’t eat the cheese and sour cream.
We have lots of parties with our extended family and it seems like we do potluck soup like half the time. This healthy taco soup slow cooker recipe is always the first soup to disappear. The children especially love it. In fact, the reason it’s on my blog is that my daughter asked me if this recipe was on my blog and I said it wasn’t and she thought it was terrible that one of her favorite recipes wasn’t on the blog. So here it is!
Tips and Tricks
- The ranch seasoning packet is optional. I often don’t include it because I often forget to buy a packet, but it does give it a little extra flavor kick that’s not spicy at all, but flavorful.
- I often leave out of the tomato sauce and instead blend the diced tomatoes and maybe add some extra water. I do like it better with tomato sauce because it adds a little extra dimension of flavor.
- The amount of water/broth you use can change based on your other ingredients, how long you cook it and how liquidy you like your taco soup.
- I often leave out the corn. It tastes pretty good with a little sweet nugget and it gives it extra color, but I don’t really like corn and I consider it a grain, not a vegetable.
- Sometimes I used dried onions instead of fresh. I really hate cutting and frying onions. I like being able to just open a bottle and get a spoonful and throwing them in the soup.
- I don’t add the water because I like it thicker, less like soup and more like chili.
- Sometimes I like to make it with black beans instead of kidney beans because personally, I have a lot less gas with black beans. A combination of different kinds of beans is good too.
- Recently my mother hasn’t been able to eat beans for digestive reasons. So she started making this without the beans and added cooked brown rice instead. It isn’t as good but it’s an option for people like my mother who have a ton of dietary restrictions.
- I often use Fritos instead of tortilla chips. So good.
- If you want some extra flavor and extra veggies, add some chopped up red and green bell peppers, jalapeños and/or diced green chilis.
- The main modifications from the recipe I grew up with is that this uses a homemade seasoning that’s basically a homemade taco seasoning combined with a ranch seasoning. My mom always uses a packet and doesn’t make the seasoning from scratch. It’s really not hard to make the seasoning though. Plus, if you end up liking this soup recipe, you could always make a big batch of the seasoning.
- The other modification I made is to add red and green bell pepper for variety and color. This is optional and not totally original, but I love to add flavor and veggies in whenever I can and I’ve had good luck throwing all sorts of things in soup and my children will eat it. Another option you can do if you’re worried about your children eating veggies is to just blend them up. That’s what I do if I’m feeding children and I don’t know if they like veggies. I just blend them up. That way you get the flavor without the texture and without the children knowing what they are eating.
Let me know how you like this easy gluten-free taco soup recipe with ranch dressing. I would like to know if you like this recipe as much as my family and I do.
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Easy Gluten-Free Taco Soup Recipe with Ranch Dressing
This Clean Eating taco soup recipe is full of flavor and my children love it! I love how it’s really healthy and easy to make in the crock pot and the leftovers are even better than the first day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 1x
- Category: Main Course
- Cuisine: Clean Eating
Brown in Skillet
- 2 Tbl Extra Virgin Olive Oil
- 1 Pound Ground Beef
- 1 Onion (diced)
- 1 Red Bell Pepper (diced)
- 1 Green Bell Pepper (diced)
- ½ Tbl Real Salt
- ½ tsp Black Pepper
- ¼ tsp Dried Oregano
- 1 tsp Dried Parsley
- 1 tsp Dried Chives
- ½ Tbl Chili Powder
- 1 ½ tsp Garlic Powder
- 1 tsp Onion Powder
- ½ tsp Cumin
- ½ tsp Paprika
- 1 Taco Seasoning Packet
- 1 Ranch Seasoning Packet (optional)
Add to Slow Cooker
- 15 Ounce Can Tomato Sauce
- 28 Ounce Can Diced Tomatoes
- 15 Ounce Can Kidney Beans
- 15 Ounce Can Corn Kernels
- 2 Cups Water
- Clean Eating Sour Cream (leave off for dairy-free or use a dairy-free substitute)
- Shredded Cheddar Cheese (leave off for dairy-free or use a dairy-free substitute)
- Clean Eating Tortilla Chips
- Place the olive oil in a large saute pan and heat on medium/high. Add the ground beef to the pan. Break the beef into small pieces as it cooks, using a wooden spoon. When the beef is cooked through, add the onion, both types of bell pepper, and all seasonings and herbs. Stir together and saute for another 5 minute, or until onion is translucent.
- Transfer the beef mixture into the container of a crock pot. Add the tomato sauce, diced tomatoes, kidney beans, corn, and water to the crock pot. Stir to combine.
- Cover the crockpot with the lid and cook on high for 2-3 hours or low for 5-6 hours.
- Serve topped with sour cream, shredded cheddar cheese, and tortilla chips.
Keywords: healthy, easy