An easy Whole30 creamy taco soup. Make eating a healthy and nutritious meal easy! This flavorful and nutritious taco soup is made with all paleo ingredients and only takes a few minutes to prepare!
When taco soup comes to the rescue
I’m super, super excited to share this recipe with you today. It’s Tuesday, and this week has just been flying by. It has been raining for nearly five days straight here in Southern California. A few homes in our neighborhood have actually flooded, and I’m thankful we aren’t one of them.
Last year, we had heavy rainfall for a few days, and our entire backyard went through a mudslide. We spent months cleaning it up and a lot of our succulent garden was destroyed. Phew, good thing we aren’t going through that again… yet. I think it’s going to keep raining.
Oh gosh, I’m the worst. I always complain about when people seem to only talk about the weather, and here I am doing just that.
Anyway…
- It’s 100% Whole30 compliant
- It’s really easy to put together
- It’s part of a special opportunity called the…
So Delicious Dairy Free Challenge
What is the So Delicious Dairy Free Challenge? Well, let me tell you a bit about So Delicious first…
They are a 100% dairy free company that use organic ingredients whenever possible and create delicious dairy-free delights ranging from nut milks and coconut milk to cashew milk frozen treats.
Their products have all been certified vegan and Non-GMO Project Verified or enrolled. When you consume their products, you can rest assured that you’re not ingesting any artificial colors or flavors, hydrogenated oils or trans-fats. Pretty sweet, huh?
When you sign up {for free} for their challenge, you receive:
- A new coupon every week to make your next {dairy free} meal delicious!
- Simple dairy free swaps & other tips
- Dairy free shopping list
- Dairy free snacking guide
- and MORE!
Creamy taco soup without the dairy
This Whole30 creamy taco soup is super creamy because of the So Delicious Culinary Coconut Milk I have added to it. I love that it comes in a mini tetra pack, making it easy to reuse and store away in the fridge.
Whenever I use cans of coconut milk, I have to worry about them going bad within a few days and transferring them to a separate container. When my life is made easier, I’m all in.
This soup would be the perfect addition to your Whole30 Meal Plan. Have you seen my meal plans yet? I have THREE Whole30 Meal Plans to help you get through your Whole30.
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, this soup only takes a few minutes to prep and finishes off in your slow cooker or pressure cooker!
You can make it on your stove as well, if you don’t own either piece of equipment. However, 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!
Be sure to try out this Whole30 creamy taco soup during these last few really cold weeks of the season. I doubled the recipe and have it sitting in my freezer for later. It freezes well and will keep for a couple of months in there!
Happy cooking!
Whole30 Creamy Taco Soup
Ingredients
Soup
- 1 1/2 tablespoons ghee or coconut oil
- 1 large yellow onion diced
- 4 bell peppers diced
- 2 pounds grassfed ground beef
- 2-3 tablespoons chili powder depending on how spicy you want it
- 2 tablespoons cumin
- 2 teaspoons sea salt
- 2 teaspoons black pepper
- 1 teaspoon paprika
- 1 teaspoon cinnamon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 - 1/4 teaspoon cayenne pepper depending on how spicy you want it
- 28 ounces diced tomatoes
- 24 ounces bone broth- Find Here!
- 5 ounces culinary coconut milk
- 8 onces diced green chiles
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 sauté until soft and tender. This will take about 5-7 minutes.
- Add the grassfed ground beef and stir until is is cooked through and no longer pink. Drain the beef through a colander.
- 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, coconut milk and green chiles 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. Enjoy!
Instant Pot
- Turn your Instant Pot on and select the "Sauté" function. Melt the ghee in your Instant Pot. Add the onions and bell peppers and sauté until soft and tender. This will take about 5-7 minutes.
- Add the grassfed 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 Instant Pot.
- Add all of the spices and stir well.
- Add diced tomatoes, broth, coconut milk and green chiles and stir until well combined.
- Seal the Instant Pot lid and select the "Soup" function. Press the "-" button to change the cooking time to 25 minutes.
- Once the soup is done cooking, release the pressure from your Instant Pot by changing the dial to the "Release" function. Once the pressure has all been released, open the lid and add any or all of the toppings listed. Enjoy!
Stove Top
- Melt the ghee in a large sauté pan over medium heat. Add the onions and bell peppers and sauté until soft and tender. This will take about 5-7 minutes.
- Add the grassfed 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 diced tomatoes, broth, coconut milk and green chiles 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. Once it's ready, add any or all of the toppings listed. Enjoy!
Recipe Notes
If you'd like the soup to be creamier, be sure to blend everything together at the very end!
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.
Anyway!
Super easy and good. My only suggestion would be if you don’t want it to taste a little bit like “Christmas” I’d forgoe the cinnamon.
Can you subsitute coconut milk with almond milk? I totally forgot it at the store.
You can, but it won’t be as creamy as canned coconut milk has a lot more fat than almond milk. I’d blend it all together if using almond milk instead!
You are right on the canned coconut.. The best way to go. Thanks for the recipe.. We LOVE it!!… Our go-to whenever we do a Whole30!
That makes me so happy to hear. I am glad you like it!! You’ve gotta try some of my other soups, too! 🙂
This was delicious. Made in my IP and kids loved it, I loved it, and I ate all the leftovers!
That’s so awesome. If you are into IP recipes, I just posted a chicken tortilla-less soup. I also have a keto cheeseburger soup that is fabulous!
Hello. I’m very excited to try making this soup. It looks so delicious. I’m using fresh tomatoes and fresh hatch chilies. I went everywhere looking for So Delicious Culinary Coconut Milk, but either they don’t carry the item, or stopped carrying the item. It’s not even available online because they are out. So I’m going to have to substitute with So Delicious Coconut Milk original sugar free. The soup looks so good I’m craving it! Just waiting for the bone broth to thaw.
That’s amazing. You can use canned coconut milk instead. I hope you love it– do let me know!
Thank you so much for this recipe!! My fiance and I absolutely love it! I made a double batch last week and we are making it again! It is one of our staples, so good and so good for you. I love that it is low cal too as I am trying to get in better shape. Thank you, thank you thank you!! 🙂
You’re so welcome… you’ve gotta try my other soups, too. Delicious!
This was so good! I skipped the coconut milk, and added black beans and corn because I’m not doing a W30 right now (and grains and legumes don’t bother me). Delicious!
Bell peppers: green, yellow, red, or orange?
Whatever you like!
Made this in the crockpot and loved it! I did purée the onions, bell peppers and tomato in a food processor after I sautéed them but before adding them to the crockpot and that made a wonderful broth base along with the coconut milk and broth (I used chicken). I am not following Whole30 and did not use ghee. I used a little EVOO to sauté the vegetables but followed everything else in the recipe.
Wow!! I’ve never commented on a recipe from the web, but Holy Cow! This was delicious!! This was my alternative to Taco Tuesday at our house while on Whole30 and I don’t feel like I “missed” anything! I did purée the peppers to make it more creamy based on comments above and it was perfect! I also opted for the low end of spices and it still had a great kick!! Thank you!!! Easy and yummy!
Hi there… thanks so much for your compliments and kind words. I’m so happy to hear that you enjoyed the dish- yay! 🙂
What is the actual serving size? I know it says 6 servings. I’m hoping to make this next week to have for lunches. I want to be ahead of the game and have it prepackaged so I can just grab and go.
Hi Kristen. I’m not entirely sure exactly the measurements. I would just eyeball it and divide it amongst 6 containers, if you can! 🙂
I can’t wait to make this!! Do you use the liquid of the tomatoes or do you drain it?
I’m sorry, I didn’t see my comment was at the bottom already!! Whoops!
I use everything!
this looks delicious! Would it work to use canned full fat unsweetened coconut milk instead of culinary coconut milk?
100%. Absolutely.
I found your recipe while searching for things to try in my new Instant Pot. I bought my ingredients, threw everything in the pot and had a gorgeous bowl of soup ready in about an hour all-told. I really like the recipe. I did wonder why you didn’t just tell people to use the saute function of the instant pot to cook the vegetables at the beginning.
I love the soup. I took a couple of pint jars over to my mother and when I got home she had already eaten one of them and loved it as well.
Thanks for the recipe! BTW, I’m not on the whole30 diet. I just liked the ingredients and gave it a try.
Hi there. Thanks so much for providing me with your feedback!!!! Good idea on using the saute function. I will update the instructions now to include that!
The best measure of your recipe is that the results were joyously consumed within 24 hours! Mostly by me!
HAHA, I love this!! Thank you for making me laugh out loud 🙂
Have you ever made this ahead of time and frozen it? I’m just wondering how it comes out of the freezer.
I haven’t personally, but I had a reader who did it and said it was perfect for batch-cooking and freezing.
Can I cook it on high for 4 hours?
Absolutely!
I’m going to try this. What is the white cream drizzled on top of the chili in the photo?
That’s more of the coconut milk/cream that is listed in the ingredients list.