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  • Jefferson Adams
    Jefferson Adams

    Gluten-Free Slow-Cooker Taco Soup

    Reviewed and edited by a celiac disease expert.

    This Gluten-Free Slow-Cooker Taco Soup is the perfect comforting dish to ease into the season.

    Gluten-Free Slow-Cooker Taco Soup - Taco soup! by mia3mom is licensed under CC BY-ND 2.0.
    Caption:
    Taco soup! by mia3mom is licensed under CC BY-ND 2.0.

    Celiac.com 10/26/2024 - It's early fall, and with shorter days, and cool weather, slow-cooker recipes are coming back to the table. This Gluten-Free Slow-Cooker Taco Soup is the perfect comforting dish to ease into the season. Packed with hearty beef, chili beans, tomatoes, corn, and bold flavors, it's a simple, one-pot meal that requires minimal effort, but delivers maximum taste. It will take your standard weeknight meal to the next level.

    Ingredients:

    • Ground beef: The hearty base, though sausage, shredded chicken, pork, or ground turkey can be used.
    • Large onion: For aromatic depth.
    • Gluten-Free Taco seasoning: Adds warmth with cumin, chili powder, garlic powder, and oregano. (LINK - These brands of taco seasoning are gluten-free)
    • Canned chili beans: Adds mild chili flavor and a velvety texture.
    • Canned tomatoes, garlic, and onions: For acidity and sweetness.
    • Canned stewed tomatoes: For a rich, saucy texture.
    • Canned kidney and pinto beans: Adds heartiness and creaminess.
    • Canned whole kernel corn: For sweetness and color.
    • Dry ranch seasoning mix: Brings a tangy, creamy twist. (LINK)
    • Garnishes: Sour cream, salsa, tortilla chips, corn chips, shredded cheese, sliced avocado, and cilantro.

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    Directions:

    • Cook the Beef: In a large skillet, brown the ground beef and drain excess fat. Add onions and cook until translucent. Stir in one packet of gluten-free taco seasoning.
    • Slow-Cook: Transfer the beef mixture to the slow-cooker. Add the remaining ingredients, stir, and cook on HIGH for 4 hours or LOW for 6 hours, stirring occasionally.
    • Serve: Ladle the soup into bowls and garnish with sour cream, salsa, tortilla chips, shredded cheese, avocado, and cilantro.

    Enjoy a warm, satisfying meal that’s perfect for the busy fall season!


    User Feedback

    Recommended Comments

    Mab31

    Sounds good! How come there are no measurements?

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    Scott Adams

    It's very open ended, but using one can of each should work.

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    Mab31

    Thank you

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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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