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!
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.
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!