This loaded taco soup has tons of flavor, lots of protein, veggies, and healthy fats. Serve it topped with avocado slices and ranch dressing for the ultimate paleo, Whole30, and keto soup!
Tacos in soup form is ALWAYS a good idea, especially in the winter months! This soup is loaded up, and packed with flavor, then topped with goodies like avocados and ranch dressing.
You have the option to make it thick – like a chili, or thinner if you want a lighter meal. And yes – this soup IS sort of like a chili especially when it’s thickened up, so if you feel like calling it that I completely support it 🙂
Whether you’re doing the Whole30 or just want something healthy, clean, and filling – this taco soup is definitely going to satisfy your craving!
What You Need To Make Paleo Taco Soup
Simple ingredients are always best! I always try to use organic veggies and grass fed beef whenever possible. This soup is easy to throw together, uses minimal ingredients, and is soooo tasty, hearty, and filling. Here’s what you’ll need:
- Avocado oil
- Ground beef
- Sea salt
- Taco Seasoning
- Onion
- Garlic
- Bell Peppers
- Chicken bone broth
- Diced tomatoes
- Chopped Green Chilis
- Tomato Paste
- Nutritional yeast (optional, for flavor)
- Ranch seasoning (optional, for flavor)
How to Make Taco Soup
Making this paleo taco soup is simple! Start out with a big soup pot – cast iron is preferable but not required. Brown the ground beef with sea salt and taco seasoning in the avocado oil, then remove from the pot and set aside to add back later.
Cook the veggies until soft and fragrant, then add the broth, tomatoes, tomato paste and additional seasonings. For a thick soup (like a chili) you’ll add the whole can of tomato paste. For a more “soupy” soup, you’ll want to add less tomato paste – about 2 tablespoons.
Bring everything to a boil, then add the beef back in and allow the soup to simmer for at least 10 minutes, or up to 30.
Garnish with cilantro and all your favorite toppings and serve right away.
What to Serve with Taco Soup
If you’re doing the Whole30, your best bets for serving are sliced avocado, paleo friendly ranch dressing, sliced jalapeños for more spice, and even bacon crumbles if you want to go all out.
If you’re not on the Whole30, you can top with all of the above plus grain free tortilla chips. And of course some shredded cheese would be amazing if you eat dairy!
I hope you’re ready for an easy and crazy delicious soup that’s comforting, filling, and good for both body and mind. Grab your soup pot and your ingredients because it’s time to cook – let’s go!
Paleo Taco Soup {Whole30}
Taco soup {Paleo, Whole30}
Ingredients
- 2 Tbsp avocado oil divided
- 1 lb grass fed ground beef
- Sea salt to taste
- 3/4 tsp + 2 tsp taco seasoning divided (I used Primal Palate)
- 1 large onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 4 cloves garlic minced
- 3 cups chicken bone broth
- 28 oz can diced tomatoes fire roasted
- 6 oz can tomato paste use less if you want thinner soup*
- 4 oz can chopped green chilis
- 2 tsp ranch seasoning from Primal Palate, optional
- 2 Tbsp nutritional yeast for flavor
- Sliced avocado for garnish
- Cilantro chopped, for garnish
- Fresh jalapeños sliced, for garnish
- Paleo Ranch dressing like Tessemae’s for garnish
Instructions
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Add one tablespoon of the oil to a large stock pot and heat over medium high heat. Crumble the beef into the pot and sprinkle with sea salt and 3/4 tsp of the taco seasoning. Stir and cook about 3 minutes or until browned. Using a slotted spoon, transfer to a plate and set aside.
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Lower the heat to medium and add the second tablespoon of oil to the pot. Add the onions and sprinkle with a little sea salt. Cook, stirring occasionally, for about 5 minutes or until soft and fragrant. Add the peppers and garlic and stir with the onions. Cook another 2 minutes or until softened.
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Add in the broth, tomatoes, tomato paste*, ranch seasoning, and nutritional yeast. Stir to combine well, and heat to a boil. Lower to a simmer, stir the beef back in, and continue to simmer for a minimum of 10 minutes (or up to 30) to allow the flavors to combine.
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Serve hot topped with sliced avocado, chopped cilantro, jalapeno peppers, and a drizzle of Paleo ranch dressing, if desired. Enjoy! Store leftovers tightly covered in the refrigerator for up to 4 days, or freeze to keep longer.
Recipe Notes
*For soup that is thick (like a chili), add the full 6 oz can of tomato paste. For thinner soup, add just 2 Tbsps or so.
**I used Primal Palate Ranch Seasoning and Primal Palate Taco Seasoning. They are my favorites and great to add flavor to so many recipes!
Nutrition
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Want More Whole30 Soup Recipes? Try One of These!
Stuffed Pepper Soup in the Instant Pot
Creamy Chicken, Mushroom and Kale Soup
Butternut Squash Soup with Bacon and Apples
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I have printed off so many recipes from Paleo running momma and every one has been so good. This is my go to website for delicious recipes.
When do you add the 2 tsp of taco seasoning?
And chopped green chilis. 😊
The soup looks delicious and very nutritious, thank you for sharing the recipe. online jigsaw puzzles