Name: Whole30 Creamy Taco Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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; jalapenos; green onions; avocado; cilantro; lime

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 paleo, low carb, Whole30, keto, and support the lactose intolerant.

This taco soup recipe post is sponsored by the lovely folks at So Delicious.

two bowls of taco soup with spoons inside and topped with avocado and limes

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, 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!

Taco soup in a bowl garnished with avocado, jalapeno pepper and lime

How is taco soup creamy without so little dairy?

It's the stellar ingredient list I have lined up. It starts with the use of ghee. Yes, ghee is not diary-free (it's 99% milk fat). However, ghee may be a good choice for people who are lactose-intolerant. That's because it contains extremely low levels of lactose and casein (a milk protein)

What's inside?

Onions
Bell peppers
Garlic
Grass-fed ground beef
Bone broth
Coconut cream (or the cream scooped off the top of a refrigerated can of coconut milk)
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!

big pot of creamy taco soup with a ladle inside

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.

one bowl of Whole30 creamy taco soup on a marble board with avocado on top

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.

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creamy taco soup in a bowl with a spoon inside and topped off with avocado, cilantro, and lime

More Whole30 soup recipes like this:

Easy Vegan Pumpkin Soup

Easy Whole30 Chili

Whole30 Cream of Broccoli Soup

Creamy Loaded Potato Soup

Paleo Pumpkin Chili

The Best Delicata Squash Soup

Instant Pot Tomato Soup

bowl of creamy taco soup with a spoon inside and avocado and limes on top

Whole30 Creamy Taco Soup

Monica Le

An 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 paleo, low carb, Whole30, and keto. This recipe is also great for those who are lactose intolerant.

4.34 from 223 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course, Soup

Cuisine Mexican

Servings

Calories 436 kcal

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 ½ pounds grass-fed ground beef
2 tablespoons chili powder
1 ½ tablespoons cumin
2 teaspoons kosher salt
½ 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.
Coconut Cream - You can either use a can of coconut cream from the store, or scoop the cream off the top of a refrigerated can of coconut milk.
- If using coconut milk, use 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

Calories: 436kcalCarbohydrates: 16gProtein: 38gFat: 25gSaturated Fat: 13gCholesterol: 108mgSodium: 986mgPotassium: 1084mgFiber: 5gSugar: 8gCalcium: 107mg

Why is this creamy taco soup so tasty?