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.
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!
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!
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 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.
Tara says
I thought this was so good, and I am so glad I could make it in the instapot. I only put in 1/2 the red pepper flakes and it is still pretty spicy. I know others said it wasn’t a creamy soup...but I think it is creamy- just different. It was wonderful!
Lynn says
Why only half the coconut cream in the slow cooker instructions?
I like to stir in the other half later! 🙂
Susan says
I'm making this for tonight, so I can't comment on the taste yet. It smells good. I'd suggest a few things to make the instructions clearer. 1) It may be intuitive to you, but not stating clearly that draining the meat and veggie mix before adding to the slow cooker does the less experienced home cook a disservice. 2) I noticed that there is no mention of what to do with the other 1/2 cup of coconut milk. If you go back to the lengthy narrative, it's mentioned, and is mentioned in the instructions for instapot preparation, but not for the slow cooker. 3) There is not any warning about how spicy this might be for some diners. I read the comments AFTER adding all of the spicy seasonings. If it had been in the recipe, I may have cut back for the first effort and adjusted. You can add more seasoning, but you can't take it away. After all this, I do hope it's not too hot to eat! Thanks for the idea.
Leigh says
Simple, filling, and SO tasty! Perfect for a Whole30 or any normal day - we’ll definitely be making it again!
Laura says
I made this soup and added 2 jalapeños. They weren’t very spicy. My family said it was the best soup they had ever eaten!!
Rebecca Danvers says
Definitely want to cook this but can I use chicken thighs or breasts? I have a ton of chicken in the freezer and thought about subbing it in. Thanks!
Absolutely can!!! It's personal preference.
Melissa Dix says
Delicious! I second the commenter who suggested adding lime, a really nice touch. I also added sliced black olives as a garnish, and that played well. Otherwise, wouldn't change a thing! Thank you.
Bet says
My family loved this! Well, 4/6, and 5/6 ate it, which is about as well as we ever do. 😉 I will definitely make it again and I'm excited to check out your other recipes. I cut the red pepper to 1/4 tsp since my kids don't love spicy, and it was great. So much flavor!
Heck yeah, that makes me so happy... definitely check out some other soups, too! 🙂
Gabrielle says
This is the only recipe I use for taco soup in our house. It's fantastic!
That makes me so happy... you'll have to try other soups soon!
Katherine says
Did I miss a step, when do you add the other half of the coconut cream?
Hi, yes. No worries! "Once the pressure has all been released, open the lid carefully and stir in the other half of the coconut cream."
Jordan Sumner says
Loved this recipe! a little bit of spice but not too much. I pureed the peppers and onions and added it back to the meat without thinking to drain the grease but other than that love it!
megan says
What do you do with the extra 1/2 cup of coconut cream? I don’t see where you go back to that at.
You stir it in at the end 🙂
Amy says
The soup was good but mine was not creamy. I tasted the coconut cream. I made sure I split the cream like the receipe said. I could taste it a little while simmering. Then at the end when I added the other 1/2 cup it was way to sweet & it was like a chilli. Do they make unsweetened coconut cream?
Hmm, can you tell me which coconut cream you used? It shouldn't be sweet... it tastes like coconut but it's not SWEET. I want to try and troubleshoot with you here.