Load up a big bowl of this easy Whole30 creamy taco soup. Make eating a healthy and nutritious meal no fuss if you are prepping this soup for yourself or the whole family. It's made with real food ingredients and is dairy free, paleo, low carb, Whole30, and keto.
This taco soup recipe post is sponsored by the lovely folks at So Delicious.
Why is this creamy taco soup so tasty?
- It's low maintenance. You can make it on the stovetop or in the Instant Pot.
- Complex flavor... it's packed with heat but just the right amount.
- It's well balanced. Be sure to top off with creamy avocado slices and fresh herbs!
- Meal prep perfection. It tastes lovely reheated all week long.
- The soup is gluten free, dairy free, paleo, low carb, Whole30, and keto.
This recipe is actually an oldie, but I've revamped it quite a bit after going through all of your feedback.
The photos needed a bit of an update, too so there's that.
It's much better than it was before, and I absolutely cannot wait for you to try it again!
How is taco soup creamy without any dairy?
It's the stellar ingredient list I have lined up. What's inside?
- Onions
- Bell peppers
- Garlic
- Grass-fed ground beef
- Bone broth
- Coconut cream
- Fire roasted tomatoes
- Green chilies
- Spices
... and more!
The coconut cream is what gives it that nice creamy taste and texture.
You won't taste the coconut, I promise!
Is this a good soup for meal prep?
This soup would be the perfect addition to your Whole30 Meal Plan. Have you seen my meal plans yet?
Each one comes with a variety of different breakfasts, lunch, dinner and side dish recipes.
My favorite part about Whole30ing is batch cooking, and this taco soup is the perfect recipe to do that with! Making recipe after recipe can absolutely feel like a daunting task but lucky for you, things don't need to feel that way.
This soup only takes a little bit of time to prep and cooks off in your slow cooker or pressure cooker! Of course you can make it on the stovetop as well. I've got you covered!
However, if you don't own a pressure cooker OR a slow cooker, I do urge you to look into purchasing either of them (if not both). They have made meal preparation so, so much easier for me.
How to make Whole30 creamy taco soup
Turn your Instant Pot on and select the "Sauté" function. Melt the ghee in your Instant Pot. Add the onions, bell peppers, and a big pinch of salt. Sauté until soft and tender. This will take about 5-7 minutes.
Add the grass-fed ground beef and stir until is is cooked through and no longer pink. Stir in all of the spices well.
Add in diced tomatoes, broth, half of the coconut cream, and green chilies and stir until well combined.
Seal the Instant Pot lid and select the "Manual" function. Press the "-" button to change the cooking time to 10 minutes. Be sure it is set to "High Pressure."
Once the soup is done cooking, release the pressure from your Instant Pot by changing the dial to the "Venting" function. Once the pressure has all been released, open the lid carefully and stir in the other half of the coconut cream. Taste for additional salt and pepper and, add any or all of the toppings listed.
Recipe notes and substitutions
- I recommend using a 90/10 grass-fed ground beef.
- You can alternatively use ground chicken thighs or pork.
- This will keep in the refrigerator for up to 5 days.
- You can store it in the freezer in small batches for up to 3 months.
Will this keep in the freezer?
Absolutely. I'd freeze it in small batches. It will keep for up to 3 months in the freezer. Simply thaw it out overnight in the refrigerator.
Is it spicy?
It is a little bit spicy. If you are making it for kids or someone who has an intolerance to heat, go light handed on the chili flakes and chili powder. You can always add more later if you feel it needs extra heat.
Can I double the recipe?
You sure can. Make sure you have a nice, big stock pot or a large Instant Pot though. This will make 6 generous size portions.
More Whole30 soup recipes like this:
Whole30 Cream of Broccoli Soup
Whole30 Creamy Taco Soup
Ingredients
Soup
- 2 tablespoons ghee
- 1 large yellow onion diced
- 3 large bell peppers (I like to use red, yellow & orange) julienned
- big pinch kosher salt
- 8 garlic cloves minced
- 1 1/2 pounds grass-fed ground beef
- 2 tablespoons chili powder
- 1 1/2 tablespoons cumin
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon red pepper flakes
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 28 ounces diced tomatoes fire roasted
- 24 ounces bone broth or low sodium chicken broth
- 1 cup canned coconut milk split in two, see notes
- 8 onces diced green chilies
Toppings
- jalapenos
- green onions
- avocado
- cilantro
- lime
Instructions
Slow Cooker
- Melt the ghee in a large sauté pan over medium heat. Add the onions and bell peppers, and a big pinch of salt. Sauté until soft and tender. This will take about 5-7 minutes. Add garlic cloves and cook for 1 minute, stirring occasionally.
- Add the grass-fed ground beef and stir until is is cooked through and no longer pink.
- Transfer the vegetables and meat to your slow cooker and turn it on.
- Add all of the spices and stir well.
- Add diced tomatoes, broth, half of the coconut cream, and green chilies and stir until well combined.
- Cover and cook on low for about 8 hours. Once it's ready, add any or all of the toppings listed. Taste for additional salt and pepper and, add any or all of the toppings listed.
Instant Pot
- Turn your Instant Pot on and select the "Sauté" function. Melt the ghee in your Instant Pot. Add the onions, bell peppers, and a big pinch of salt. Sauté until soft and tender. This will take about 5-7 minutes. Add garlic cloves and cook for 1 minute, stirring occasionally.
- Add the grass-fed ground beef and stir until is is cooked through and no longer pink. Add all of the spices and stir well.
- Add diced tomatoes, broth, half of the coconut cream, and green chilies and stir until well combined.
- Seal the Instant Pot lid and select the "Manual" function. Press the "-" button to change the cooking time to 10 minutes. Be sure it is set to "High Pressure."
- Once the soup is done cooking, release the pressure from your Instant Pot by changing the dial to the "Venting" function. Once the pressure has all been released, open the lid carefully and stir in the other half of the coconut cream. Taste for additional salt and pepper and, add any or all of the toppings listed.
Stove Top
- Melt the ghee in a large sauté pan over medium heat. Add onions, bell peppers, and a big pinch of salt. Sauté until soft and tender. This will take about 5-7 minutes. Add garlic cloves and cook for 1 minute, stirring occasionally.
- Add the grass-fed ground beef and stir until is is cooked through and no longer pink. Drain the beef through a colander and re-add it to the pan. Add all of the spices and stir well.
- Add tomatoes, broth, coconut cream, and green chilies and stir until well combined.
- Bring the soup to a low boil and reduce the heat to a simmer. Let is simmer for about 20-25 minutes. Taste for additional salt and pepper and, add any or all of the toppings listed.
Notes
- I recommend using a 90/10 grass-fed ground beef.
- Grab full fat canned coconut milk from the Asian/ethnic section at the grocery store.
- You can alternatively use ground chicken thighs or pork.
- This will keep in the refrigerator for up to 5 days.
- You can store it in the freezer in small batches for up to 3 months.
Nutrition
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
I puréed the bell peppers and onions after I sautéed them, it made the soup creamer. I also used beef broth. It was overall very delish! The flavor was fantastic!
That's a great idea. I've added a note about that, thanks to your recommendation!
i did the same thing, i pureed about 2/3rds, and left some unblended for a little texture, then added in the beef. It was super good!
also added a splash of apple cider vinegar
YUM!!!!!!!!
This soup is yummy!!!.....my only corrective words would be that there is NOTHING creamy about this soup! It is like a chili soup!...
I agree, Janet! Great flavors but not at all creamy, went back to recipe to double check I did it correctly and I didn't miss anything as far as I can tell - going to try it again and see if I can make it look like hers, cause hers looks creamy and mine looks like chili 😀
Hi Katy. I'm so sorry yours didn't turn out creamy... you added the full fat coconut milk??
I'd recommend blending everything together at the end once it's done cooking 🙂
When you say blend everything together you mean all ingredients including the meat, onions, and pepers correct? Mine also looks like chili right now but it's still cooking. I was curious about the blending part?!
Hi there. To clarify-- I meant everything BUT those things, actually! How does it taste??
This was a great soup, very hearty however not so creamy. I didn’t mind though! It was delicious, I paired with tostones for a salty crunch and I still have some boxed up in the freezer. Will certainly make again.
Have you ever tried freezing this for leftovers another time?
I haven't, but I'm sure it would be wonderful!
I have a vacuum sealer with the container attachments. We froze two, had them a few weeks or so later, after thawing, and it was still delish!
And you
I do have a question. Am I missing something? It’s says use 1/2 the coconut cream, but I don’t see where the other 2/2 is used. Thank you. I’m making this soup again today!
I was puzzled by the same thing and wondered if that's why so many were saying there's wasn't very creamy. Do we add at the end?
Hi there. Yes, at the end... gosh I am editing the instructions now. I'm so embarrassed!
This was awesome!! My husband and I both loved this soup. We are gong to try adding some fresh lime juice to our bowls when we have leftovers.
I made jalapeño cheese cornbread muffins to go with it and substituted the coconut milk in place of buttermilk. My husband thought it was the best ever:)
Wow, that sounds INSANELY good. Can you send me some, please? 🙂 Also, can you do me a big favor? Since you tried the recipe and loved it, can you rate it for me? There is a 5-star system at the bottom of the recipe by the INFO, notes and ingredients/instructions. That helps me out a ton!!
I see this is a whole 30 recipe do you think using regular butter or beef broth instead of bone broth would total mess up the recipe?
Hi there, I don't think so. But I'd go with a low sodium and be weary... can you let me know how it turns out?
I am Whole30, but my husband is not, but we both loved this soup. An added bonus is that it is so easy and quick to prepare. This soup was flavorful and I did not find it to be too spicy. It will definitely be added to our regular meal rotation. Thanks for sharing!
You're so welcome! I prefer things a bit spicy, so I'm happy to hear we're in the same boat. Enjoy! 🙂
Great recipe, but a little spicy for me!! Wishing I could add sour cream to tone is down a bit lol
Delicious though!
Ah, how much spice did you end up using? I do like things spicy, so I should mention that in the recipe. I will edit it now to reflect that. Thanks for letting me know!!!!
I was just curious... how big is each serving?
I'm not sure exactly how big it is. I created the serving size based on how much protein consumption was adequate. Does that make sense?
I was in need of comport food tonight , and this for sure hit the spot. Loved it!!
That makes me so happy! Can you do me a huge favor and give the recipe a rating (1-5 stars)? You can do so towards the bottom of the recipe post. That helps me out a ton!
This recipe looks amazing! I'm trying it with chicken. I hope it turns out well.
Yummy. DO let me know how it is! 🙂
Hi, what is the white liquid drizzled on the top of the soup?
Hi there, I just drizzled some extra coconut milk/drizzle on top!
This was delicious! A little on the spicy side, but that is easy to adjust. Will certainly be making this again! Thank you for sharing!
I'm so happy to hear that. I need to probably adjust the spices a bit. Thanks for letting me know 🙂
I made this soup this afternoon for tonight on the stove top. The flavors are great but it's a little thin for my taste. Anything I can so to thicken it up?
Hi, absolutely! This is such a good question. What I would do is whisk together a few tablespoons of arrowroot flour with a splash or two of water and drizzle that into the soup. Give it a nice stir and let it sit for a bit to see how the consistency looks. Keep adding more arrowroot with water until it reaches a thickness you like 🙂
This had good flavor but was so greasy. The meat should be drained before adding the other ingredients. I appreciated the Instant Pot option!
Hi Jen! I totally forgot to add that to the instructions... it should absolutely be drained. I'm so sorry you went through that!
This is probably a really stupid question but I would be using beef bone broth right? Looks delicious! Thank you for the recipe!
That isn't a stupid question at all. You can use beef, chicken OR veggie 🙂
Love that you can make this in the instant pot!
Yum! My mouth is watering just looking at those jalapenos on top! I love spicy! Love that this is Whole30 approved!
Beautiful soup! Pinned and shared on my W30 page!
Thanks so much for doing that... it's a yummy one!
This looks absolutely delicious and so pretty! You can't go wrong with all of those beautiful flavors in this soup.
Thanks Emily!!!! You're so sweet 🙂
This sounds delicious and simple and all the ingredients are things I keep on hand. I am so on board for this. Thanks for the recipe!
You're absolutely welcome... please do let me know if you try it and what you think! 🙂