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TACO SOUP RECIPE | DAIRY FREE

August 5, 2014

Taco Soup is one of my most favorite things that Matthew cooks.  It is hearty and packed full of flavor, makes a ton, and freezes well.  It's not too heavy or spicy for a hot summer night.  And it's so easy to make that even I can do it!  As soon as he mentioned it this past weekend, I knew I had to grab my camera so I could show y'all how to cook it too. 

We almost always make a giant stock pot of this soup on a Sunday and then freeze smaller portions to pull out throughout the week for a really easy weeknight dinner.  Just transfer the frozen soup to the fridge the night before you want to eat it.  We don't own a microwave so I can attest to the fact that you can also heat this soup up entirely from a frozen block to the stove-top in about fifteen minutes too if you truly need a last minute option.  This soup is also dairy free which is really awesome to be able to enjoy it as a family or bring to a new-mom.


Grocery List:
1 package of low sodium chicken stock
1 small vidalia onion
1 large can of petite diced tomatoes with (don't drain the juice)
1 large can of whole kernel sweet corn (drained and rinsed)
1 can mild rotel
2 cans of black beans (drained and rinsed)
3 cloves of garlic (minced)
1 bunch of cilantro (chopped)
1 package of beef sausage (chopped)
3 boneless skinless chicken breasts
taco seasoning
salt and pepper
beer

 The first step is to top a package of boneless, skinless chicken breasts with your favorite taco seasoning and bake in the oven for about 40 minutes on 350*.  Set aside.

Next, sweat onions on medium heat in a large stock pot and then add sausage to brown.  De-glaze with beer (or wine).  Add in the chicken, corn, beans, garlic, and cilantro to the stock pot and mix.


Add tomatoes with juice to the pot along and the chicken stock.  Mix in 2 tbsp of taco seasoning.  Add in cold water as needed to achieve desired amount of liquid.  Cook for 30 minutes and then reduce to a simmer for 1-2 hours.


Serve with Frito Scoops!  It's also really good with shredded pepper jack cheese but we make a real effort to eliminate dairy for our entire family when possible.

* I use wildtree seasoning because it's organic and dairy-free (some taco seaonings contain milk product so you need to be careful if you want to keep this a dairy-free recipe).  I typically bake a lot of chicken at once and keep it on hand to pull out for several dinners in a row.  You could also use rotisserie chicken.

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8 comments:

  1. look so good! I always use ground beef in our taco soup I will have to try the chicken and sausage combo!

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  2. Looks yummy! We love a taco soup. We will definitely have to try.

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  3. Sounds (and looks) so yummy! Also, love your pictures - beautiful!

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  4. this sounds divine!!!

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  5. Love the sausage idea!

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  6. This looks great! Question: where do you get the Wildtree seasoning? I've been looking for a good organic taco seasoning!

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  7. Oh yum. I've never thought of taco soup! I'm vegetarian but I think this will be super easy to modify! And as a nursing mom I'm on the hunt for dairy and soy free recipes bc my little one had a reaction - thank you for this recipe!

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  8. Hello!

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