Easy Gluten-Free Taco Soup with Veggies

This hearty and delicious Gluten-Free Taco Soup with Veggies is easy to make and will quickly become a family favorite. This soup is packed with beef, vegetables, and spices that will warm you up from the inside out. It makes for an easy weeknight meal since you can prepare it in 30 minutes. Try my Chicken Taco Soup with Salsa Verde for another delicious taco soup.

Ingredients for Gluten-Free Taco Soup:

• 2 lbs ground beef
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2-3 small zucchini, chopped
• 2 cups salsa*
• 2 cups frozen corn*
• 4 cups chicken broth*
• 1 14 oz fire-roasted diced tomatoes*
• 3 tablespoons taco seasoning*
• Juice of 2 limes
• *Make sure these are labeled gluten-free.

How to Make Gluten-Free Taco Soup:

Easy steps to make this soup start with chopping vegetables and browning the ground beef. Brown the ground beef over medium heat in a Dutch oven or a large skillet.

Next, add the taco seasoning to the browned ground beef and stir to combine. Then add green peppers, zucchini, salsa, chicken broth, and diced fire-roasted tomatoes. Bring to a boil and then turn the heat down to medium-low and let simmer.

Bring to a boil and then turn the heat down to medium-low. Next, stir in the frozen corn and add the juice of two limes. Let simmer for 15 minutes. Salt and pepper to taste.

Instant Pot Directions: You could also make this in an Instant Pot, but it won’t be much faster than using the Dutch oven or large pot.  If you make this in the Instant Pot using the saute function, brown the meat and onions, drain, add the rest of the ingredients, and set the manual pressure to 2 minutes. It’ll take several minutes to come to pressure, so that is why I think the Dutch oven is almost as quick, but you can certainly do either.

Serve the soup hot, with crushed tortilla chips for some crunch. You can also add some diced avocado or fresh cilantro for a burst of flavor. Enjoy!