Low FODMAP Taco Soup
All the things you love about tacos in a delicious bowl! Make this in a slow cooker! It is easy to prep the night before and start it on your way out the door.
Servings: 8 Servings
Equipment
Ingredients
Soup Ingredients:
- 1 pound ground beef lean
- 1 28 ounces crushed tomatoes
- 2 10 ounces diced tomatoes and green chilis (Note 1)
- 1 15 ounces canned black beans rinsed
- ½ cup beef broth low FODMAP
- 1 red pepper diced
- ¼ cup green onion chopped, tops only
- 1 10.8 ounces corn frozen (Note 2)
- 2 tablespoons low FODMAP taco seasoning
- 2 tablespoons low FODMAP ranch seasoning
Topping Options:
- shredded cheese dairy free shreds if needed
- sour cream lactose-free if needed
- fresh cilantro leaves
- lime juice
- diced avocado
- corn tortillas
- nacho-flavored or tortilla chips
Instructions
- Fry hamburger until no longer pink. Drain if needed.
- In the slow cooker add crushed tomaotes, diced tomatoes with green chilis. Do not drain either.
- Drain and rinse black beans. Add to the slow cooker.
- Chop red pepper and tops of green onions. Add to the slow cooker.
- Add beef broth, frozen corn, taco seasoning, and ranch seasoning.
- Place cover on slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- Serve with favorite toppings!
- Keep any leftovers in an airtight container in the refrigerator for up to four days. Freeze chilled leftovers for up to four months.
Notes
Note 1: Also, canned diced tomatoes and canned green chilis can be used if needed. If spice is a concern, use mild or diced tomatoes only.
Note 2: Canned, drained corn can also be used.
Low FODMAP: Low FODMAP ingredient guidance is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1cupCalories: 239kcalCarbohydrates: 47gProtein: 15gFat: 3gSugar: 11g
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