This healthy Whole30 creamy taco soup is intensely flavorful and satisfying! It’s a one-pot paleo, low-carb, and delicious meal. Whip together this easy dinner recipe on a busy weeknight or as part of your meal prep!
What Makes This Recipe So Good
- It’s loaded with flavor! The key to any Whole30 is eating food that actually taste good. This soup will curb your cravings, leaving you feeling full and satisfied.
- It all comes together in one pot! Do everything from cook the veggies, season ground beef, and make a creamy broth all in the same pot. That guarantees not only easy cooking, but easy cleanup too!
- It’s delicious enough to enjoy no matter what diet you’re following! Whole30 or not, everyone will go crazy for this creamy taco soup. It’s incredibly healthy, though tastes anything but!
Ground Beef – I recommend using 90% lean ground beef or higher for this recipe. And if your beef releases a bit too much fat for your liking, simply drain it before proceeding with the rest of the recipe!
Coconut Milk – If you have a coconut allergy or simply don’t enjoy the taste of coconut, you can use cashew cream in its place. To make cashew cream, blend 1 cup of soaked raw cashews with 3/4 cup of filtered water. Then, simply add it to your Whole30 creamy taco soup in place of the coconut milk.
- Adjust the spice in this soup based on your preferences. For a more mild dish, simply use half of a chopped jalapeño pepper, instead of a whole one. And for extra spice, top with additional sliced peppers!
- You can also make this Whole30 soup in an Instant Pot! Cook the veggies and beef on the sauté setting, before pouring in the spices, canned tomatoes, and chicken broth. Secure with lid and set to manual high pressure for 10 minutes before quick releasing the steam and removing the lid to finish off with coconut milk, cilantro, and lime juice!
- Serve this healthy Whole30 creamy taco soup however you’d like! I enjoy topping mine with additional fresh cilantro, a squeeze of lime, and some sliced avocado. If not on Whole30, then I recommend enjoying it with a side of tortilla chips for a pleasant crunch!
Other Easy and Delicious Whole30 Recipes
- Healthy Zuppa Toscana
- Whole30 Creamy Garlic Chicken (Dairy Free, Paleo)
- Egg Roll in a Bowl
- Whole30 Fried Chicken and Mashed Potatoes
- BBQ Chicken Bowls with Sweet Potatoes and Coleslaw
- Brussels Sprouts Salad
- 1 tablespoon avocado oil
- 1 onion chopped
- 3 bell peppers seeded and chopped
- salt to taste
- 4 garlic cloves minced
- 1 jalapeño seeded and finely chopped
- 1 pound ground beef see Notes
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- 2 (10-ounce) cans tomatoes with green chiles
- 1 (14.5 ounce) can chicken broth Whole30 compliant
- 1 (14 ounce) can full-fat coconut milk
- ¼ cup fresh cilantro chopped
- 1 tablespoon fresh lime juice
- Large pot with lid
- Heat avocado oil in a large pot over medium heat. Add in chopped onion, bell peppers, and salt cook for about 5 minutes or until slightly soft.
- Add in garlic and jalapeño, cook for 1 minute before adding in ground beef. Cook, stirring frequently until beef is no longer pink, about 8 minutes.
- Add in chili powder, garlic powder, cumin, smoked paprika, and oregano. Mix to combine spices before pouring in the tomatoes with green chiles and chicken broth.
- Bring soup to a boil then reduce to a simmer, cover with lid and simmer for 30 minutes. After 30 minutes, remove lid to stir in coconut milk, cilantro, and lime juice before serving.
- Ground Beef: Feel free to use ground turkey or chicken instead of beef, if you’d like.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.