WHOLE30 CREAMY TACO SOUP

         

An easy Whole30 creamy taco soup. Make eating a healthy and nutritious meal easy! This flavorful and nutritious Taco Soup is made with all paleo ingredients and only takes a few minutes to prepare!

Prep Time    : 10 mins

Cook Time   : 20 mins

Total Time    : 30 mins

Servings      : 6

INGREDIENTS

Soup

·         1 1/2 tablespoons ghee or coconut oil

·         1 large yellow onion diced

·         4 bell peppers diced

·         2 pounds grassfed ground beef

·         2-3 tablespoons chili powder depending on how spicy you want it

·         2 tablespoons cumin

·         2 teaspoons sea salt

·         2 teaspoons black pepper

·         1 teaspoon paprika

·         1 teaspoon cinnamon

·         1/2 teaspoon garlic powder

·         1/2 teaspoon onion powder

·         1/8 - 1/4 teaspoon cayenne pepper depending on how spicy you want it

·         28 ounces diced tomatoes

·         24 ounces bone broth- Find Here!

·         5 ounces culinary coconut milk

·         8 onces diced green chiles

Toppings

·         jalapenos

·         green onions

·         avocado

·         cilantro

·         lime

NOTES

·         If you'd like the soup to be creamier, be sure to blend everything together at the very end!

INSTRUCTIONS

Slow Cooker

1.   Melt the ghee in a large sauté pan over medium heat. Add the onions and bell peppers and sauté until soft and tender. This will take about 5-7 minutes.

2.  Add the grassfed ground beef and stir until is is cooked through and no longer pink. Drain the beef through a colander.

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

4.   Add all of the spices and stir well.

5.  Add diced tomatoes, broth, coconut milk and green chiles and stir until well combined.

6.   Cover and cook on low for about 8 hours. Once it's ready, add any or all of the toppings listed. Enjoy!

Instant Pot

1.   Turn your Instant Pot on and select the "Sauté" function. Melt the ghee in your Instant Pot. Add the onions and bell peppers and sauté until soft and tender. This will take about 5-7 minutes.

2.  Add the grassfed 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 Instant Pot.

3.   Add all of the spices and stir well.

4.  Add diced tomatoes, broth, coconut milk and green chiles and stir until well combined.

5.  Seal the Instant Pot lid and select the "Soup" function. Press the "-" button to change the cooking time to 25 minutes.

6.   Once the soup is done cooking, release the pressure from your Instant Pot by changing the dial to the "Release" function. Once the pressure has all been released, open the lid and add any or all of the toppings listed. Enjoy!

Stove Top

1.   Melt the ghee in a large sauté pan over medium heat. Add the onions and bell peppers and sauté until soft and tender. This will take about 5-7 minutes.

2.  Add the grassfed 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.

3.   Add all of the spices and stir well.

4.  Add diced tomatoes, broth, coconut milk and green chiles and stir until well combined.

5.  Bring the soup to a low boil and reduce the heat to a simmer. Let is simmer for about 20-25 minutes. Once it's ready, add any or all of the toppings listed. Enjoy!

Recipe from themovementmenu.com

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