Creamy Dairy-Free Taco Soup

This soup is so easy and so so creamy you will save tons of time but feel pampered on the flavors! I made this an easy one for you all, using mostly canned goods (try to find as much organic and no to low sodium). This is great to throw on for a winter day when you are low on time.

Ingredients:

1 tsp onion powder

1/2 tsp chili powder

1/2 tsp cumin

1/4 tsp paprika

1 can (13.5 oz) coconut milk1

1 can corn (15 oz)

1 can 33% less sodium chicken broth (13-15 oz)

1 cup salsa (spice level of your choice) (16 oz)

1 can diced tomatoes (I used Rotel Mild Diced Tomatoes with green chiles) 13-15 oz

1 can black beans (I used reduced sodium) 13-15 oz

1 cup tomato sauce (I used Hunt's salt free canned sauce) 16 oz

1 lb. ground meat of choice

1 TBS olive oil

1/2 cup chopped yellow onion

2 TBS cilantro (I always recommend fresh)

Let's Get Cooking:

Use a large soup pot. Pour olive oil in the bottom. Add chopped onion and ground meat and cook on high until fully browned, using a spatula continuosly. Once browned, add onion powder, chili powder, cumin and paprika and fully integrate it with the meat. Reduce to low heat. Next, add in all canned items, stirring continuosly until the dish is full mixed and no white lumps from the coconut milk remain. Lastly, add in cilantro to add a great, fresh flavor!

Serve with or without cheese and enjoy!

Bon appetit! -Analisa