Last updated on October 14th, 2018
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!
 Rate this recipe! | Whole30 Creamy Taco Soup Servings 6
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- 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
- jalapenos
- green onions
- avocado
- cilantro
- lime
Ingredients Soup
Toppings
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- 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!
- 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!
- 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!
If you'd like the soup to be creamier, be sure to blend everything together at the very end!
| Monica Stevens Le |
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.
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