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
Thai Chicken Zucchini Noodle 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 coconut cream split in two
- 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.
- 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.
Thanks for the recipe! Can I use butter instead of ghee? (I’m not on keto diet)
You can ABSOLUTELY use butter!
Hi! I am so excited to try this recipe!! One question. I have coconut milk on hand. Would that work instead of the coconut cream, or does it need to be cream? Thanks so much!
The cream is preferred so the soup thickens up a bit. You can put the canned coconut milk in the refrigerator overnight and the cream will rise to the top.
Thank you!!
I don't like the texture of ground meat. I would like to use shredded chicken in this recipe in the slow cooker. Should I make my shredded chicken first and then add to the soup? Or should I just put the raw chicken in and let it cook in with the rest of the ingredients? I ask mostly because it indicates that you should cook the meat before it's added.
Any thoughts?
Yeah, I would make the shredded chicken first! It should come out perfect.
We love this recipe! It's so flavorful! Made this for supper in the instant pot for when we came from the Christmas eve service.
Oh, I love that!!! Did you try the new version of the recipe? I made a few changes.
I have made this recipe countless times in last couple of years. I decided to make it for New Year's Eve and I kept telling my man... "I think this recipe has changed... I am really sure something is different." So... I decided to look in the comments. I am excited to try the new updated version- I thought the other one was fantastic... my tastebuds are excited to try this new one!
Woo hoo, that makes me so happy!!!! Can you let me know what you think of the new version?? 🙂
Just now remembering to leave a review. I am making it again tonight. We LOVED it and really enjoyed the smoky flavor!! Thank you so much! We are having company tonight that eats the Standard American Diet and I love showing others that you can eat clean and healthy and it still taste so amazing, better than they have ever had really 😀
This makes me seriously so happy to read. I am so glad you enjoyed the soup! I have many more 😉
It was better before you made the changes can you repost the old recipe
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.