This creamy whole30 taco soup is warm, comforting, hearty, full of delicious taco flavor, and only takes 30 minutes. Topped with fresh avocado, cilantro, and lime juice, it's a delicious spin on your traditional Taco Tuesday!
This low-carb whole30 taco soup is hearty, creamy, filling, and totally delicious! It's perfect when you're craving tacos but want the comfort and ease of a warm soup.
Topped with cilantro, fresh avocado, lime juice, and tomatoes, it's jam-packed with flavor!
And if you're looking for more soup recipes, I think you'll love this Whole30 Chicken Soup, Keto Chicken Pot Pie Soup, and Whole30 Keto Lasagna Soup!
Or if you're looking for more Whole30 recipes, this Fish Almondine from Tessa Domestic Diva looks absolutely delicious too!
Frequently asked questions
To make dairy-free creamy taco soup, simply add coconut cream! It gives it a super-rich and creamy taste and texture. And I promise, no coconut taste will be detected!
Yes! It can easily be doubled or tripled, then stored covered in the fridge for up to 4 days, or can be stored in an air-tight container in the freezer for up to 6 months. I like to store it in individual-sized containers for easy reheating.
Tomatoes are naturally high in carbs, so the carbs are on the high side, but this soup could still be worked into a keto diet if eaten in moderation. You can try to replace the diced tomatoes with a 14.5 oz can to reduce the carbs to 7g per serving, however, I have not tried this.
You can! Press the Saute button on the Instant Pot. Then, add the oil, onion, and bell pepper and saute until tender. Then, add the beef, breaking it up with a wooden spoon until browned. Add all the remaining ingredients except the coconut cream. Press the Cancel button. Then, cook on high pressure for 10 minutes. Release the pressure manually, stir in the coconut cream, and serve hot!
Easy steps
Start by cooking an onion and bell pepper in a large pot until tender.
Then, add a pound of ground beef (I prefer organic and grass-fed) and cook until browned. Drain off fat if desired.
Add the seasonings, diced tomatoes, coconut cream, and green chilies. Bring soup to a boil. Then, cover and simmer for 20 minutes. Serve hot!
And that's it!! Super simple but delicious whole30 taco soup!!!
Storage
- Store: Store covered in the fridge for 3 to 4 days.
- Freeze: Freezer in a freezer-safe container (I prefer individual portions) for up to 6 months.
- Reheat: Gently reheat on the stove or in the microwave until heated through. If frozen, thaw before reheating.
Tips and substitutions
- To save time, you can replace all of the seasonings with a packet of taco seasoning from the store. Then, add an additional ¼ tsp. of garlic powder, ¼ tsp. onion powder, and ¼ tsp. dill. I prefer to use my own seasonings because many taco seasoning packets have added ingredients I don't care for, but there are some brands available with clean ingredients.
- For the coconut cream, I recommend using Thai Kitchen, Sprouts, or Native Forrest brands. Other brands may not separate well or leave a funny aftertaste.
- Not dairy-free? Simply replace the coconut cream with heavy cream and serve the whole30 soup with sour cream and shredded cheese.
If you’ve tried this Low-Carb, Paleo, & Whole30 Taco Soup or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Whole30 Taco Soup
Ingredients
- 1 lb. Ground Beef
- 2 tablespoon Avocado Oil - or oil of choice
- 1 medium Onion - finely chopped
- 1 small Green Bell Pepper - finely chopped
- 1 clove Garlic - minced
- 1 Tbsp. Chili Powder
- ¾ teaspoon Sea Salt
- 1 ½ teaspoon Ground Cumin
- 1 teaspoon Paprika
- ½ teaspoon Oregano
- ½ tsp. Dill
- ½ tsp. Onion Powder
- ½ tsp. Garlic Powder
- 1 cup Beef Broth
- 28 oz. Fire Roasted Diced Tomatoes - with liquid
- 4 oz Chopped Green Chilies
- ½ Cup Coconut Cream* - or heavy cream if you're not dairy-free
Optional Toppings:
- Fresh Avocado Slices
- Cilantro
- Lime Juice
- Chopped Tomatoes
Instructions
Stovetop Instructions:
- Chop up the onion and green bell pepper.
- Heat the oil of choice over medium-high heat. Add the onion and bell pepper. Saute until peppers are soft and onions are translucent, about 5 minutes.
- Add the beef and brown, breaking apart with a wooden spoon. Once browned, drain off fat if desired.
- Stir in the remaining ingredients. Taste and adjust seasonings to your liking. Bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes. Serve hot.
- Leftovers can be stored covered in the fridge for up to 4 days or can be stored in an air-tight container in the freezer for up to 6 months. I like to store it in individual-sized containers for easy reheating.
Instant Pot Instructions:
- Press the "Saute" button on the Instant Pot. Then, add the oil, onion, and bell pepper. Saute until peppers are soft and onions are translucent, about 5 minutes.
- Add the beef and cook until browned, breaking it apart with a wooden spoon as it cooks. Once browned, drain off fat if desired. Press the "Cancel" button.
- Add all the remaining ingredients except the coconut cream. Secure the lid and move the pressure valve to "Sealing". Then, cook on high pressure for 10 minutes.
- Once finished cooking, release the pressure manually by moving the pressure valve to "Venting". Stir in the coconut cream and serve hot! *Note- If for some reason your coconut cream is hard instead of creamy, you may need to turn the Instant Pot to "Saute" and stir until the cream is fully melted.
- Leftovers can be stored covered in the fridge for up to 4 days or can be stored in an air-tight container in the freezer for up to 6 months. I like to store it in individual-sized containers for easy reheating.
Add Your Own Notes
Video
Notes
- See how easy this recipe is to make on my YouTube channel! Watch the full video here: Taco Soup YouTube Video
- For coconut cream, place full-fat canned coconut cream in the fridge for 24 hours then scoop out the coagulated cream. I only recommend Sprouts, Thai Kitchen, and Native Forest brands because other brands may leave an aftertaste or not separate well.
- To save time, you can replace all of the seasonings with a packet of taco seasoning from the store. Then, add an additional ¼ tsp. of garlic powder, ¼ tsp. onion powder, and ¼ tsp. dill. I prefer to use my own seasonings because many taco seasoning packets have added ingredients I don't care for, but there are some brands available with clean ingredients.
- Tomatoes are naturally high in carbs, so the carbs are on the high side, but this soup could still be worked into a keto diet if eaten in moderation. You can try to replace the diced tomatoes with a 14.5 oz can to reduce the carbs to 7g per serving, however, I have not tried this.
- This soup can easily be doubled or tripled to be served to a crowd or used for food prep!
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Sarah says
Can I ask a quick question about this recipe. If you use coconut cream do you have to put it in the fridge overnight? Or is this just coconut milk? And if you do need to put the cream in, do you scoop out the top or the bottom? Sorry I’ve never used it before in a recipe. Thank you
Cassidy Stauffer says
Hi Sarah!
No problem at all!!! Yes, you should put it in the fridge overnight for the cream and liquid to separate. Sometimes it's separated when you buy it (you can gently shake it to see if it's liquid or mostly cream) but it's not a guarantee, which is why I recommend refrigerating, and some brands separate better than others. Then, after it's separated, you can just scoop the cream off the top of the can. I hope this helps answer your question!
Enjoy the recipe!!!
XO,
Cassidy
Rusty says
looks good
Holly says
YUMM.. I love Taco Soup! Yours sounds perfect!!