Instant Pot Chicken Taco Soup

Instant pot chicken taco soup that is gluten-free, low carb and keto.
Instant pot chicken taco soup that is gluten-free, low carb and keto.

Instant pot chicken taco soup that is gluten-free, low carb and keto. You will love this creamy taco soup that is quick and easy to make and just delicious. Do you have an instant pot?

An instant pot gluten-free soup that is ready in under 30 minutes from start to end. Made with chicken breasts, onion, celery, red pepper, canned tomatoes, spices, cream cheese, chicken bone broth and thick cream. This instant pot chicken taco soup is so good and comforting. I guarantee everyone will ask for seconds.

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Sometimes there is just nothing better than a big bowl of soup. An instant pot gluten-free taco soup that fills you up and is full of great flavour. I could eat this taco soup every other day and not get tired of it.

Instant pot chicken taco soup that is gluten-free, low carb and keto.

This recipe comes together in 3 simple steps. Sauté the onions, celery, spices and garlic. Add the chicken, tomatoes, water and bone broth and cook on high pressure for 15 minutes. Shred the chicken and add the cream cheese into the soup and sauté with the whipping cream for 5 minutes. That is it.

INGREDIENTS NEEDED TO MAKE THE SOUP:

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A gluten-free soup that is crazy delicious and ready in under 30 minutes. Instant pot chicken taco soup is such a comfort food for me. Make it in the instant pot for a quick meal for dinner tonight.

This gluten-free chicken taco soup might just be my favourite recipe to make in the instant pot. A soup just so delicious. My instant pot taco soup is a blend of ingredients that results in a creamy soup that is super tasty.

Instant pot chicken taco soup that is gluten-free, low carb and keto.

HOW TO MAKE THE CHICKEN TACO SOUP:

  1. Turn instant pot to sauté.
  2. Add the oil, onion, celery and sauté for 5 minutes.
  3. Add the spices and garlic and sauté for a minute.
  4. Press cancel.
  5. Add chicken, canned tomatoes, water and bone broth.
  6. Seal and cook on high pressure for 15 minutes.
  7. Manually vent.
  8. Once vented turn pot to sauté.
  9. Remove chicken breasts and shred.
  10. Add cream cheese to pot and stir until smooth.
  11. Add chicken back and whipping cream and stir.
  12. Shut off instant pot.
  13. Serve and enjoy!

This instant pot gluten-free chicken taco soup is a perfect dish for family dinner. I really think everyone will gobble it up. It is an easy low carb soup that is weeknight night friendly. A quick and simple recipe that will warm you up on cooler days.

Instant pot recipes are so quick and easy due to the pressurized heating mechanisms in the kitchen appliance. Basically an Instant Pot is an electric pressure cooker.

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I hope you will pick up the ingredients needed to make this soup and make it for dinner tonight. I am positive you will love it! You could easily add chopped carrots, rice or corn to the recipe if you are not worried about keeping the soup low carb.

HERE ARE SOME SOUP RECIPES TO TRY:

Instant pot chicken taco soup that is gluten-free, low carb and keto.

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Instant pot chicken taco soup that is gluten-free, low carb and keto.

Instant Pot Chicken Taco Soup

Instant pot chicken taco soup that is gluten-free, low carb and keto. You will love this creamy taco soup that is quick and easy and a perfect weeknight dinner.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course dinner
Cuisine American
Servings 4

Equipment

  • measuring cups
  • knife
  • cutting board
  • instant pot
  • wooden spoon

Ingredients
  

  • 3-4 chicken breasts (amount depends on size)
  • 1 tbsp olive oil
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 1 red pepper, chopped
  • 1 can (398ml) chopped tomatoes
  • Empty tomato can filled with water
  • 2 tsp chili powder
  • 2 tsp dried oregano
  • 2 tsp dried jalapeños
  • 2 tsp minced garlic
  • 1 250g block cream cheese
  • 1 Litre chicken bone broth
  • 1/3 cup whipping cream

Instructions
 

  • Turn instant pot to sauté.
  • Add the oil, onions and celery and sauté for 5 minutes.
  • Add the spices and garlic and sauté for another minute.
  • Cancel.
  • Add chicken, canned tomatoes, water and bone broth.
  • Seal and high pressure for 15 minutes.
  • Manually vent.
  • Once vented turn pot to sauté.
  • Remove chicken and shred.
  • Add cream cheese to pot and stir until smooth.
  • Add chicken back and optional whipping cream.
  • Stir.
  • Shut off instant pot.
  • Serve.
  • Enjoy!
Keyword gluten-free, gluten-free recipe, gluten-free soup, instant pot, instant pot recipe, keto soup, low carb soup, low-carb, taco soup
Tried this recipe?Let us know how it was!

Chicken Tortilla Soup

Chicken Tortilla Soup
Chicken Tortilla Soup

Soups are one of the easiest meals to make I think. Chop up whatever veggies you have in the fridge, sauté them in some olive oil with dried herbs, add some meat, lentils or beans and pour bone broth in the pot and TA DA!

You’ve made soup!

Take your soup to the next level by adding fun toppings. Like chopped fresh herbs, squeeze of fresh lemon or lime, slices of avocado or strips of tortilla.

That to me is what makes soups fun to make. Add can of tomatoes and its tomatoey. Add cream and its creamy.

Easy and adaptable.

Chicken Tortilla Soup

Chicken Tortilla Soup

Ingredients
  

  • 2 cooked chicken breasts, shredded
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1/2 tbsp dried oregano, chili powder and cilantro
  • 1 tsp dried cumin and thyme
  • 1 can kidney beans, drained and rinsed
  • 2 L chicken bone broth
  • Fresh cilantro, avocado slices, tortilla chips, lime wedges

Instructions
 

  • In a large pot on low heat add the olive oil and onions and sauté.
  • Add the carrots, celery and spices and sauté for 10 minutes.
  • Add the chicken, beans and bone broth and place lid on soup.
  • Cook for 30 minutes.
  • Serve.
  • I like to top my soup with avocado slices, fresh cilantro, a squeeze of lime and a few tortilla chips.
  • Enjoy!
Tried this recipe?Let us know how it was!

Butternut Squash Red Curry Soup

Butternut Squash Red Curry Soup
Butternut Squash Red Curry Soup Recipe

Every Friday morning I go to the Calgary Farmers Market and see what is available. I am a big fan of eating seasonally and find what produce I pick up at the market dictates what we will eat for the week.

Today I saw an abundance of squashes at the market and decided to make a butternut squash soup.

Butternut Squash Red Curry Soup Recipe

All the ingredients for this vegetarian red curry soup I picked up at the market. Well everything except the red curry paste. I already had that in my pantry.

I love that this soup only takes 30 minutes to make. Perfect on busy evenings when you do not have a lot of time to get a meal together for your family.

Butternut Squash Red Curry Soup Recipe

Butternut Squash Red Curry Soup

Ingredients
  

  • 1 medium sized butternut squash
  • 1 1/2 cups baby potatoes, cut into 1/4
  • 1 red pepper, chopped
  • 1 cup carrots, chopped
  • 2 cups kale, chopped
  • 1 litre vegetable broth
  • 1/4 cup red curry paste
  • 1 tsp cut dried lemongrass
  • 1 can coconut milk
  • 3 tbsp fish sauce

Instructions
 

  • In a medium saucepan add the vegetable broth and heat to medium.
  • Cut squash in 1/2.
  • Then scoop out seeds.
  • Slice squash.
  • Peel and chop butternut squash into cubes.
  • Add squash, potatoes, carrots and red pepper.
  • Add the curry, fish sauce and dried lemongrass to soup and stir.
  • Place lid on soup and cook for 15 minutes on low/ medium heat.
  • Add the coconut milk and stir.
  • Cook until squash is tender.
  • Add the chopped kale and serve.
  • Enjoy
Tried this recipe?Let us know how it was!
Butternut Squash Red Curry Soup Recipe

Penne and Meatball Soup

penne and meatball soup recipe

Penne and Meatball Soup

Ingredients
  

  • 1 L Pacific Organic tomato soup
  • 236 ml 1 small container (236ml) Pacific Organic chicken broth
  • 1 box Chickapea pasta
  • 1 pkg lean ground beef
  • 1 tsp finely chopped jalapeños
  • 2 tsp chile powder or glutenfree taco seasoning
  • 1/4 cup finely chopped green onions
  • 1 tbsp olive oil
  • 1 cup diced celery
  • 1 cup diced carrot
  • 2 tsp dried oregano
  • 2 tsp chile powder or glutenfree taco seasoning
  • 1 tsp dried thyme

Optional soup toppings:

  • fresh cilantro, sliced avocado, fresh lime.
  • Shredded sharp cheddar cheese.

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a cookie sheet with aluminum foil.
  • In a medium bowl combine the ground beef, jalapeños, chile powder and green onions.
  • Mix well.
  • Form meat into meatballs.
  • Place meatballs onto the lined cookie sheet and bake in oven for 20 minutes.
  • Remove from oven.
Tried this recipe?Let us know how it was!
penne and meatball soup recipe

I was recently sent a few boxes of Chickapea pasta to try and was also asked to come up with a new recipe using the organic chickpea and lentil pasta.

Chickapea pasta was created by Shelby Taylor, who created this pasta after seeing a need in the marketplace for a nutritious and convenient food. “Our mission is to bridge the gap between health and convenience- starting with Chickapea” says Taylor.

chickpea pasta

Chickapea pasta is made with only 2 ingredients – organic chickpeas and red lentils.

It has no added sugar, salt or ingredients you cannot pronounce.

It is glutenfree, vegan, organic, kosher and comes packed with 27 grams of protein and 13 grams of fiber.

This all sounds pretty good, right?

Check out their website for more information on what stores are carrying it and also links to recipes to try.

I decided to come up with a recipe with a twist on a classic Italian recipe.

Instead of spaghetti and meatballs I made penne and meatball soup- Mexican style.

I added chile spices to the soup base as well as topped my soup with sliced avocado, a slice of jalapeño and a squeeze of lime.

penne and meatball soup recipe

meatballs

chickpea pasta

penne and meatball soup recipe

Chicken and Lentil Soup

chicken lentil soup recipe


Hello January!
How is 2016 going for everyone? Did you make any new year resolutions and are you sticking with them or have you let the resolution subside already?
I have been sticking to mine EXCEPT one.
Which one is that?
Well, it was to blog more, not to procrastinate and avoid writing. As you can see this is my first blog of the year so I definitely did not keep that resolution.
But I am here, I am sitting at the table with a cold drink, my notebooks and loose papers with jotted recipes and ideas around me.
I am going to sit here and write out 5 new blogs which means 5 new gluten free recipes for you all.
Excited?
Truthfully I had all these new recipes ready the beginning of the year but I hit a mental block and just did not sit, type them out and share them with you.
I apologize for procrastinating but I resolve to try and get better at this stuff.
Deal?
So what is the first recipe I am sharing in 2016?
It is for soup. A soup filled with winter veggies, lentils and a bit of chicken.
It is a warm and comforting soup that is perfect for a chilly winter night.
If you are vegetarian you could omit the chicken and this soup with the lentils already has protein in it.
Do you eat lentils?
If you do not I would definitely start adding lentils into your meal plan. Lentils are a great source of protein, fibre, potassium, folate and iron and are also called pulses.
Did you now 2016 is International Year of Pulses?
You can find a ton of recipes for lentils on lentils.ca but I will also be adding more gluten free lentil recipes to my site this year.

Chicken and Lentil Soup

Ingredients
  

  • 1 tbsp olive oil
  • 1 cup carrots, chopped
  • 1/2 cup celery, chopped
  • 1 boneless chicken breast, cut into 1 inch pieces
  • 1/4 head of green cabbage, chopped
  • 1 tsp finely chopped fresh jalapeño
  • 1 tsp  minced garlic
  • 1 tbsp sun dried tomatoes, chopped
  • 540 ml canned lentils, drained and rinsed
  • 1 cup strained tomatoes
  • 1 L gluten free chicken stock
  • 1 tsp dried oregano
  • 1/2 tsp herbs de Provence
  • 2 bay leaves
  • 2 cup baby spinach
  • 1/2 cup cream Optional
  • shredded Asiago or Parmesan cheese as a topping for soup Optional

Instructions
 

  • Sauté carrots, celery, jalapeño and garlic in olive oil in a medium soup pot.
  • Add chopped chicken and herbs and heat to medium.
  • Stir occasionally.
  • Add cabbage, sun dried tomatoes and continue cooking for 5 minutes.
  • Turn heat to low and add chicken broth, bay leaves and strained tomatoes and let simmer, covered for an hour.
  • Add lentils and baby spinach and stir.
  • Cover pot again and let simmer for another 20 minutes.
  • Optionally add 1/2 cream to soup in the end.
  • Pour soup into individual bowls and top with shredded Asiago cheese.
Tried this recipe?Let us know how it was!

Enjoy!

chicken lentil soup recipe
chicken lentil soup recipe

Looking for Delicious Salad Recipes?

In my Gluten Free Salads Cookbook you can find 27 other delicious recipes your friends and family will love, including: Cucumber Herb Salad, Roasted Strawberry Goat Cheese Salad, Sesame Noodle Salad and many more. Purchase yours today.

Gluten-Free Cheesy Tomato Soup Bake

gluten free cheesy tomato bake recipe


In my last post I shared a sweet and creamy baked dessert using leftover gluten free pasta.
While I was in the kitchen working on a new pasta recipe for the Catelli Gluten Free Pastabilities Challenge I also came up with a savory baked pasta dish.
Even though I was allowed only one recipe for the contest there was no reason I couldn’t share the other new recipe I came up with you all.
This recipe is almost too simple. Think of grilled cheese sandwiches and tomato soup.
What if you could have that in one dish? That is what I tried to do in this baked pasta.
Feel free to add to this dish too.
How about chopped spinach or chopped up peppers? What about adding in a layer of pepperoni or ham slices?
The add-ins are only limited to what you want to do with this dish.
I hope you give this Gluten Free Cheesy Tomato Soup Bake a try and let me know what you think.
Should I do more pasta recipes?

Gluten-Free Cheesy Tomato Soup Bake

Ingredients
  

  • Campbells Tomato Basil Bisque Gluten Free Soup
  • 2 large eggs
  • 5 cups cooked and cooled Catelli gluten free macaroni
  • 1/2 cup cream cheese, softened
  • 1/2 – 3/4 cup shredded mozzarella cheese
  • 3/4 – 1 cup shredded cheddar cheese

Instructions
 

  • Preheat oven to 375 degrees.
  • Spread 2 1/2 cups cooled pasta on bottom of a 8×8 square baking dish.
  • Drop small pieces of the cream cheese over the pasta.
  • Sprinkle the mozzarella cheese over top.
  • Top with the rest of the cooled pasta and spread it out evenly.
  • In a food processor blend the 2 eggs with the gluten free tomato soup.
  • Pour mixture over the pasta.
  • Top this with the shredded cheddar cheese and bake in oven for 30 minutes.
  • Remove and let cool for a few minutes before cutting.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free cheesy tomato bake recipe

Gluten-Free Moroccan Vegetable Soup

gluten free morrocan vegetables soup recipe


Soup.
Is it something you make on a regular basis in your house?
Are you a canned soup person or is it always homemade.
Being gluten free, I pretty much stick to homemade soup, however there are more and more gluten free canned soups out there in the marketplace.
Soup to me is a quick and easy supper. It is something I can just whip up with whatever vegetables I have in my fridge.
One of the techniques I use to make a flavourful soup is to sauté most of the vegetables and dried herbs in a bit of oil for a few minutes before I add the stock.
Cooking the dried herbs really brings out their flavour.You want to do this on a low heat though for you can easily burn the herbs and that means starting the process all over again.
Adding different spices to your vegetables also changes the soup without changing any of the vegetables. For instance, adding chile pepper to the pot lends itself to more mexican spicy flavours, or adding cumin, tumeric, curry powder lends to a more Indian soup.
This soup today uses a lot of warm spices like cumin, smoked paprika, tumeric and cinnamon. Yes, cinnamon is great in soup.
I did not include any meat in this soup but instead added canned chickpeas and lentils which makes this soup much hardier.

Gluten-Free Moroccan Vegetable Soup

Ingredients
  

  • 1 tbsp olive oil
  • 1 large shallot, finely chopped
  • 3 celery stalks, chopped
  • 2 carrots, chopped
  • 2 cloves of garlic, minced
  • 1 red chile pepper, finely chopped or 1 Tbsp sriracha
  • 2 tsp fresh ginger, minced
  • 2 bay leaves
  • 2 tbsp cumin seeds, not cumin powder
  • 2 tsp good quality cinnamon
  • 1 tsp smoked paprika
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 sweet potato, chopped into small cubes
  • 1 can (398 ml) tomato sauce
  • 1 can chickpeas, drained and rinsed
  • 1 can lentils, drained and rinsed
  • 1 1-2 Litres of gluten free vegetable stock

Instructions
 

  • In a large stock pot add the olive oil, shallot, celery, chile pepper and carrots and sauté on low for 5 minutes.
  • Add the minced garlic and ginger and sauté for a few minutes and stir.
  • Add the dried spices (cumin, cinnamon, paprikas and turmeric) and stir and sauté for 3 minutes.
  • Add the bay leaves, vegetable stock, tomato sauce, chopped sweet potato, chickpeas and lentils and turn heat up to medium/high for 5 minutes.
  • Turn heat to low, cover pot and let cook on stove for an hour.
  • Serve in bowls.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free morrocan vegetables soup recipe
gluten free morrocan vegetables soup recipe



Gluten Free Spicy Ramen Noodle Soup

gluten free spicy ramen noodle soup recipe


Ramen soup it seems is the latest popular soup to go out and eat.
If you are on Instagram or Pinterest you will see so many photos of this soup and also the many varieties of ways people enjoy it.
For the gluten free folks ramen soup is not something we could eat.
Well, now you can!
Lotus Foods makes a few varieties of gluten free ramen now, and in fact I recently found a big package of it at Costco.


gluten free spicy ramen noodle soup recipe


This soup is best when you’ve allowed it to simmer for at least an hour. This allows the larger pieces of lemon grass, ginger, chile and lime to really infuse the broth.
This would be a good soup to serve when you have company for you could put a variety of garnishes and add-ins in small bowls on the table and your guests could add what they want.

Gluten Free Spicy Ramen Noodle Soup

Ingredients
  

  • 1 Litre gluten free chicken or vegetable broth
  • 1 red chile pepper
  • 1/2 jalapeño, sliced
  • 2 3/4 inch pieces of lemongrass
  • 1 tsp Thai red curry paste
  • 2 inch piece of fresh ginger
  • 3-4 fresh lime leaves or 1 Tbsp lime juice
  • 2 garlic cloves, minced
  • 3 tbsp fish sauce
  • 1 package ground turkey
  • 1 small shallot, finely chopped
  • 1 tsp olive oil
  • 1 tsp gluten free soy sauce
  • 1 cup carrots, finely sliced into strips
  • 2-3 gluten free ramen noodle squares
  • 1 cup snap peas
  • 1 cup thinly sliced mushrooms
  • 1 cup bean sprouts

Instructions
 

  • In a frying pan sauté the ground turkey and chopped shallots in the olive oil until it is no longer pink.
  • Add the soy sauce and cook for another 5 minutes.
  • Set aside.
  • In a large soup stockpot add the chicken broth, chile pepper, jalapeño, lemongrass, red curry paste, ginger, garlic, lime leaves and heat to boiling.
  • Once boiling turn to low and add the fish sauce.
  • Let this simmer for at least an hour.
  • Remove the chile pepper, ginger, jalapeño, lemon grass and lime leaves.
  • Add the cooked ground turkey and the carrot strips and cook on low for about 10 minutes.
  • Meanwhile bring a medium pot of water to boil.
  • Add the gluten free ramen noodles and using a set of tongs work at separating the noodles so that they do not stick together and then will cook properly.
  • Cook once separated for 3 minutes.
  • Drain and set aside.
  • To serve soup divide the cooked gluten free ramen noodles into each bowl.
  • Add soup to noodles.
  • Add in garnishes such as snap peas, mushrooms and bean sprouts.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free spicy ramen noodle soup recipe

Gluten Free Pho Soup

gluten free dairy free pho recipe
gluten free dairy free pho recipe


Have you ever had Pho soup?
Right now it seems to be the it thing, but I’ve enjoyed this soup for quite awhile on cold winter days at our local vietnamese restaurant.
It is very flavourful broth type soup that can sometimes, if you do not ask, have quite a bit of heat to it.
I myself do not like things overly spicy. I like spicy. I use Sriracha all the time and chiles in my cooking but I do not want to tear up when I am eating.
That’s too spicy for me.
Pho soup seems to have so many different ingredients in it but I wanted to find a way to make this soup easy to do.
Yes, the ingredients are a bit unusual but most of the ingredients can be found in the grocery stores now.

I’ve ** the ones that are harder to get. I found them at an asian grocery store in my area.
This base of this soup is made in a slow cooker and once the broth is finished cooking this soup takes no time to serve up.
I used leftover chicken breasts that I had in the fridge and the rice noodles only take minutes to prepare.

If you want a low carb or paleo option for this soup I found sweet potato starch noodles in the asian grocery store. They taste great and are so much lower in carbs than regular rice vermicelli noodles.

gluten free dairy free pho recipe


I do hope you give this recipe a try

Gluten Free Pho Soup

Ingredients
  

  • 1 Litre gluten free chicken broth
  • 3 cups water
  • 1 shallot, finely chopped
  • 2-3 cloves garlic
  • 4 star anise
  • 4 whole cloves (not ground but whole)
  • 2 inch slice fresh ginger
  • 2-4 thai chile peppers
  • 1 cinnamon stick
  • 4 inch piece fresh lemongrass
  • 4-5 fresh lime leaves**
  • 2 tbsp fish sauce
  • 2 large chicken breasts, cooked and thinly sliced
  • 1/2 package sweet potato starch noodles** (can use rice vermicelli noodles instead)
  • Soup Garnishes:
  • spiralized or shredded carrots
  • chopped green onions
  • bean sprouts
  • thai basil**
  • slices of jalapeño

Instructions
 

  • Place broth, water, shallot, garlic, star anise, cloves, ginger, chile peppers, cinnamon stick, lemongrass and lime leaves in a slow cooker.
  • Cook on low heat, covered for 4-5 hours.
  • Remove the star anise, cloves, lemongrass, lime leaves, chile peppers, ginger and cinnamon stick from broth.
  • Add the fish sauce and turn heat to warm until you have the rest of the soup ingredients ready.
  • Cook noodles according to package directions.
  • Drain and set aside.
  • Prepare the soup garnishes in small bowls for people to choose from.
  • To serve soup, fill bowls halfway with cooked rice noodles.
  • Top with hot broth and then sliced cooked chicken.
  • Top with optional soup garnishes.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free dairy free pho recipe
gluten free dairy free pho recipe

Gluten Free Hamburger Soup

gluten free hamburger soup recipe

Gluten Free Hamburger Soup

Ingredients
  

  • This easily serves 4.
  • 4 slices bacon, chopped
  • 1 shallot, finely chopped
  • 1/2 red pepper, chopped
  • 1/2 cup cup frozen corn
  • 3 carrots, chopped
  • 1 tsp dried basil and oregano
  • 1/4 tsp dried thyme
  • 1/4 tsp red pepper flakes (or 1 tsp sriracha)
  • 1 pkg lean ground beef
  • 1 container Imagine Creamy Tomato Soup (gluten free)

Instructions
 

  • In a medium Le Crueset pot sauté the chopped bacon and shallots until bacon is slightly crispy.
  • Add the spices and ground beef and increase heat to medium.
  • Use a wooden spoon to break up the ground beef and cook until slightly brown.
  • Turn down the heat to low and add the chopped red pepper, corn and carrots.
  • Cook for 5 minutes and then add the tomato soup.
  • Cover pot and cook for 30-40 minutes, stirring occasionally.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free hamburger soup recipe