Taco Soup (Edit recipe)

This keto & whole30 TACO SOUP is super nourishing, its base is coconut creme and it's packed with veggies and grass-fed beef. It's delicious on its own and great served over roasted root veggies or over a big bowl of sauteed spinach.

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	472
Fat:	36 g
Carbohydrates:	11 g
Protein:	26 g
Cholesterol:	65 g
Sodium:	1694 mg
Fiber:	5 g
Sugars:	5 g
Calculated for total recipe.

by Sarah Steffens

View original recipe

Serves: 4-6

Ingredients

1 Tbsp Avocado Oil
1 Yellow Onion, peeled and diced
3 cloves Garlic, peeled and minced
2 tsp Sea Salt
1 tsp Black Pepper
1 Tbsp Chili Powder
1 lb Ground Beef, grass-fed
2 cups Ro-Tel Original, drained
14.5 oz Coconut Cream
1 cup Beef Bone Broth, or chicken bone broth
1 Avocado, peeled and diced
2 Tbsp Lime Juice
1/4 cup Cilantro, chopped

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add avocado oil to a large stock pot or Dutch oven and bring to medium-low heat.
Add diced onion and minced garlic and season with sea salt, black pepper and chili powder and stir well to combine.
Sauté until onions are soft, about 5 minutes.
Add in ground beef and break up with a wooden spoon. Continue to sauté until the beef has browned, about 15 minutes.
Stir in tomatoes, coconut crème and beef or chicken stock and reduce heat to a simmer until the soup is thick and bubbly, about 15 minutes.
Turn off the heat and stir in the diced avocado, fresh lime juice and cilantro.
Serve between 4 with additional cilantro, if preferred, and store any leftovers in the fridge for up to 3 days. You can also freeze this soup in a sealed plastic bag or container for up to 6 months.