Crockpot Ground Beef Tortilla Soup (Gluten and Dairy Free)

As the weather gets colder and snowier here in the Midwest I find I am constantly looking for good soups to help warm up. This ground beef tortilla soup is an awesome one and one of our favorites. It is filled with all the ingredients of a tasty taco and more. My husband is always begging me to make tacos and could eat them daily. As much as I like tacos I find I can’t eat them as often as my husband so I am always looking for ways to satisfy his taco craving. 

I am also always looking for easy crockpot meals that I can whip up during nap time so I can spend more time with my littles in the evenings when they are awake. It is so much easier to cook when all the littles aren’t running around. This one is super easy because after you brown the ground beef, onions, and garlic you just throw everything in the crockpot to cook.

My favorite kitchen hack for reducing time is to cut a bunch of onions up at a time and throw the extras in a bag in the freezer. Then when you need onions for a meal you can save time (and tears) by grabbing some out of the freezer and throwing them in the pan.

I love to serve this soup alongside a good gluten-free biscuit as well as lots of garnishes for the top of the soup. The best part of this soup is that it is toddler-approved…and that is a hard thing to do around our house!

For another delicious ground beef dinner recipe be sure to also check out these easy hashbrowns hamburger cups.

Crockpot Ground Beef Tortilla Soup (Gluten and Dairy Free)

Ingredients

• 1 lb of ground beef
• ½ small onion
• 3 cloves garlic
• 1 14 oz can petite diced tomatoes
• 1 14 oz can enchilada sauce
• 1 packet gluten free taco seasoning
• 2 cups frozen corn
• 2 tbsp fresh chopped cilantro (plus extra for garnish
• 1/4 tsp pepper
• 1 tsp salt
• 4 cups chicken broth
• 8 corn tortillas cut in strips
• 3 tbsp olive oil

Directions

Heat 1 tbsp oil in a large skillet over medium heat. Add onion and garlic and cook for 3 minutes or until soft. Then add ground beef and cook until no longer pink. Drain any remaining fat.

Add ground beef mixture, tomatoes, enchilada sauce, taco seasoning, corn, cilantro, pepper, and salt to the crockpot. Then pour chicken broth on top. Stir up the crockpot. Cook on high for 3-4 hours or low for 6-8 hours. 

Preheat oven to 400 degrees. 20 minutes before you are ready to eat cut corn tortillas into strips and place on a cookie sheet. Brush tortillas with remaining oil and sprinkle additional salt on top if desired. Put in oven and cook for 10-15 minutes or until crispy. Remove from oven and let cool off. Sprinkle on top of soup when ready to eat.

Garnish with a dollop of plain almond yogurt and additional cilantro if desired.