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.
Christy says
The ingredients list says coconut milk but the directions say coconut cream. Which is it? Thanks!
Hi Christy - thanks for the feedback. Ideally, you'd use a can of store-bought coconut cream. However, you can use a can of coconut milk by scooping the cream off the top of the can (best when the can is cold). In storage, the cream in a can of coconut milk will separate, making it easy to scoop off the cream. I have updated the recipe for clarity!
LTaylor says
This recipe claims to be dairy free, but the very first ingredient listed is literally ghee (which is straight up dairy).
Hi. Thanks for bringing that to our attention. Recipe is updated. You're right in that ghee is dairy - 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).
Susan says
The soup was very tasty, and makes a large enough portion to freeze for another dinner. I noticed many felt like it was too spicy, but in my opinion, the seasoning was perfect - flavorful but not too spicy. It worked out okay using the directions provided, but here are the slow cooker preparation alternatives I'll use next time....
1. I will brown the ground beef and onions, then drain all the grease before putting into the slow cooker. I will not sauté the peppers, as they get too mushy between the sautéing and the slow cooker.
2. I will only cook in the slow cooker for about four hours. Eight hours was too long, in my opinion.
3. I will substitute homemade cashew cream for the coconut milk (1:1 substitution). It serves the same purpose, but doesn't risk adding a coconut taste to the soup. I'll add half when I put all ingredients (but the peppers) in the slow cooker, and add the second half at the end when I'm double-checking the seasoning before serving.
4. I will add the julienned peppers about an hour before the finish time of the slow cooker. That's plenty of time for the peppers to cook until soft, but not overcook.
All the recommended toppings were very nice additions, and added to the flavor of the soup.
Ali Halyn says
Amazing!! Easy, delicious and it really is creamy.
Wondering says
So I tried this. I’m not sure what went wrong. Maybe to much chili powder🤷🏻♀️ But no creaminess I did almond milk the second time, because the coconut milk was way way to coconut for a Mexican dish. I had to toss the first batch. Little disappointed in this recipe.
Tricia C. says
Looks good. Too bad my husband is deathly allergic to bell peppers. :/
Anna C says
Made this tonight to "spice" up taco Tuesday and it will go into regular rotation. Not to be one of those substitution people, but still. I didn't have any bell peppers and my kids don't like them anyway, so I diced a big sweet potato and sautéed that with the onions. I think that helped with the creaminess and balanced out the spiciness. We aren't doing whole 30, just don't like beans and this really hit the spot! Thanks!
YUM love the idea of using sweet potatoes!!!!!
Julie says
This is going into my menu rotation. Delicious, and husband-approved! Next time will remember to drain the grease.
Nikki says
Seriously so delicious. Possibly one of my favorite dishes I’ve ever made! A little spicy (I’m a whip when it comes to spice) but I may try to omit the crushed red pepper next time. We loved it!
Susan Wray says
Great flavor, but I do have several comments. I made mine in the crock pot and it was not creamy at all (added 1/2 c coconut cream while cooking, 1/2 c near the end). It was VERY spicy (prob cut back to 1T chili powder). And, finally, the crock pot recipe doesn’t say to drain the meat mixture before adding it all together. I’ll def do that next time, as it was greasy. It has the potential to be one of my fav Whole30 recipes, and my house smells amazing! 🙂