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Healthy Taco Soup (naturally gluten-free)

Course Main
Cuisine Tex-Mex
Prep Time 20 minutes
Cook Time 1 hour
Servings 12


For the soup:

  • 2 cups (473 ml) beef broth
  • 1 cup (236 ml) vegetable broth (or more beef broth)
  • 2 pounds (907 grams) ground beef, browned and drained
  • 2 15-ounce (425-gram) cans whole kernel corn, drained
  • 2 15-ounce (425-gram) cans chili beans
  • 2 15-ounce (425-gram) cans great northern beans, drained and rinsed
  • 2 15-ounce (425-gram) cans black beans, drained and rinsed drained and rinsed
  • 2 packets taco seasoning or homemade taco mix (see below)
  • 1/4 cup (60 ml) lime juice

For topping:

  • grated cheese, sour cream, cilantro, corn chips, avocado slices, etc.


To make on the stovetop:

  • Combine all the ingredients in a large saucepan / dutch oven / stockpot.
  • Cook on medium-high heat, stirring occasionally for one hour.
  • Serve with your favorite toppings.

To make in the slow cooker:

  • Add everything into your slow cooker and set it to low for 3-6 hours. You will want to stir it occasionally to make sure nothing is sticking to the bottom. With the meat already cooked, when you add it you don’t have to worry about using higher heat. The longer and slower you cook, the more the flavors will fully combine and infuse into the meat and beans, but the beans will also break down a little more over a longer time.
  • Serve with your favorite toppings.

To freeze:

  • Freeze leftovers in either one large container or individual containers for up to three months. Remember to leave room for expansion when filling your container(s).


Instead of packets, you can use a double batch of this homemade taco seasoning.