This Keto Taco soup is hearty, filling, and delicious! It’s perfect when you’re craving tacos but want the comfort and ease of a warm soup. It’s similar to chili, but made creamier with the addition of coconut cream and has the seasonings of a taco! 

Top with cilantro, shredded cheese (if you eat dairy), and sour cream (or dairy free sour cream!) and you’ll never even miss traditional tacos! 

Easy Keto Taco Soup 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 taco seasonings, coconut cream, diced tomatoes, and green chilies. Bring soup to a boil, then cover and simmer 20 minutes. And that’s it!! Super simple but delicious taco soup!!!

Taco Soup Helpful Hints

• If you’re only gluten free and not Keto, Paleo, or following a Whole30, you can add 2 Cups of frozen corn and a 14.5 oz. can of pinto beans before simmering. 
• To save time, you can replace all of the seasonings with a packet of taco seasoning from the store. Then, add an additional 1/4 tsp. of garlic powder, 1/4 tsp. onion powder, and 1/4 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. 
• While the soup is delicious plain, it’s even better topped with sour cream (or Dairy Free Sour Cream!), cilantro, and cheese if you can eat dairy.
• This soup is admittedly higher in carbs than my other Keto recipes, this is due to the diced tomatoes. To reduce the carbs, you can cut the diced tomatoes down to 20 oz. and reduce the coconut cream to 1/2 cup

Whole30 & Keto Taco Soup {Dairy Free}

This Easy Keto Taco Soup is similar to chili, but with the delicious flavors of a taco! It only takes 30 minutes to make and is hearty, filling, satisfying, and a fun twist on the traditional Taco Tuesday! 

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Course: dairy free, Dinner, Entree, gluten free, keto, paleo, whole30

Cuisine: American

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 servings

Calories: 322kcal

Author: Cassidy Stauffer

Ingredients

US Customary - Metric

• 1 lb. Ground Beef
• 2 Tbsp Avocado Oil or oil of choice
• 1 medium Onion finely chopped
• 1/2 Green Bell Pepper finely chopped
• 1 clove Garlic minced
• 1 Tbsp. Chili Powder
• 3/4 tsp Sea Salt
• 1 1/2 tsp Ground Cumin
• 1 tsp Paprika
• 1/2 tsp Oregano
• 1/2 tsp. Dill
• 1/2 tsp. Onion Powder
• 1/2 tsp. Garlic Powder
• 1 Cup Beef Broth
• 28 oz. Fire Roasted Diced Tomatoes with liquid
• 4 oz Chopped Green Chilies
• 1/2 Cup Coconut Cream* or heavy cream

Optional Toppings:

• Shredded Cheese optional
• Sour Cream
• Chopped Cilantro

Instructions

• Chop up the onion and green bell pepper.
• Heat the oil of choice over medium high heat. Add the onion and bell pepper. Cook until peppers are soft and onions are translucent, about 5 minutes.
• Add the beef and brown, breaking apart with a wooded 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 at 20 minutes. Serve hot.

Notes

*For coconut cream, place full-fat canned coconut cream in the fridge for 24 hours then scoop out the coagulated cream. Sprouts, Thai Kitchen, and Native Forest work best for this.

For lower carb, reduce the diced tomatoes to 20 oz. This brings the net carbs down to around 8 per serving.

Calories: 322kcal | Carbohydrates: 11g | Protein: 16g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 51mg | Sodium: 742mg | Potassium: 419mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1365IU | Vitamin C: 14.4mg | Calcium: 61mg | Iron: 3.6mg

Nutritional information is approximate and may vary.

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