Whole30 Creamy Taco Soup

• servings: 6 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 tablespoons ghee

1 large yellow onion (diced)

3 large bell peppers (I like to use red, yellow & orange) (julienned)

big pinch kosher salt

8 garlic cloves (minced)

1 1/2 pounds grass-fed ground beef

2 tablespoons chili powder

1 1/2 tablespoons cumin

2 teaspoons kosher salt

1/2 teaspoon black pepper

1 teaspoon paprika

1 teaspoon red pepper flakes

2 teaspoons smoked paprika

1 teaspoon onion powder

1 teaspoon oregano

28 ounces diced tomatoes (fire roasted)

24 ounces bone broth or low sodium chicken broth

1 cup canned coconut milk (split in two, see notes)

8 onces diced green chilies

jalapenos

green onions

avocado

cilantro

lime

Directions

Slow Cooker

Melt the ghee in a large sauté pan over medium heat. Add the onions and bell peppers, and a big pinch of salt. Sauté until soft and tender. This will take about 5-7 minutes. Add garlic cloves and cook for 1 minute, stirring occasionally.

Add the grass-fed ground beef and stir until is is cooked through and no longer pink.

Transfer the vegetables and meat to your slow cooker and turn it on.

Add all of the spices and stir well.

Add diced tomatoes, broth, half of the coconut cream, and green chilies and stir until well combined.

Cover and cook on low for about 8 hours. Once it's ready, add any or all of the toppings listed. Taste for additional salt and pepper and, add any or all of the toppings listed.

Instant Pot

Turn your Instant Pot on and select the "Sauté" function. Melt the ghee in your Instant Pot. Add the onions, bell peppers, and a big pinch of salt. Sauté until soft and tender. This will take about 5-7 minutes. Add garlic cloves and cook for 1 minute, stirring occasionally.

Add the grass-fed ground beef and stir until is is cooked through and no longer pink. Add all of the spices and stir well.

Add diced tomatoes, broth, half of the coconut cream, and green chilies and stir until well combined.

Seal the Instant Pot lid and select the "Manual" function. Press the "-" button to change the cooking time to 10 minutes. Be sure it is set to "High Pressure."

Once the soup is done cooking, release the pressure from your Instant Pot by changing the dial to the "Venting" function. Once the pressure has all been released, open the lid carefully and stir in the other half of the coconut cream. Taste for additional salt and pepper and, add any or all of the toppings listed.

Stove Top

Melt the ghee in a large sauté pan over medium heat. Add onions, bell peppers, and a big pinch of salt. Sauté until soft and tender. This will take about 5-7 minutes. Add garlic cloves and cook for 1 minute, stirring occasionally.

Add the grass-fed ground beef and stir until is is cooked through and no longer pink. Drain the beef through a colander and re-add it to the pan. Add all of the spices and stir well.

Add tomatoes, broth, coconut cream, and green chilies and stir until well combined.

Bring the soup to a low boil and reduce the heat to a simmer. Let is simmer for about 20-25 minutes. Taste for additional salt and pepper and, add any or all of the toppings listed.

Nutrition

• Calories: 436 kcal
• Total Fat: 25 g
• Saturated Fat: 13 g
• Cholesterol: 108 mg
• Sodium: 986 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 5 g
• Total Sugars: 8 g
• Protein: 38 g