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–+ servings
Creamy Taco Soup in 2 white bowls

Creamy Taco Soup

Penny Kovacs
This Creamy Taco Soup has been the most popular recipe on the blog since the first time I shared it! It's bursting with flavor, hearty and so delicious. Everyone that has made it comments they make it over and over again. You must try this one! It makes a nice big pot full and you will have plenty of leftovers to freeze for those days when you just don’t feel like cooking!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dinner, Lunch, Main Course
Cuisine American
Servings 8 people

Ingredients
  

  • 2 lb Ground Beef
  • 1 cup Onion diced
  • 2 tablespoon Avocado Oil
  • 16 oz Salsa you choose your heat level
  • 1 Bell Pepper any color, diced
  • 14 ½ oz Fire-Roasted Muir Glen brand Diced Tomatoes
  • 14 ½ oz Tomato Sauce
  • 13 ½ oz Coconut Cream
  • 13 ½ oz Coconut Milk
  • ½ cup Nutritional Yeast
  • ½ cup Cilantro chopped
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper

Instructions
 

  • Heat oil in a large pot
  • Add beef and onion, cooking till beef is no longer pink
  • Add bell pepper, stirring to combine
  • Add tomatoes, sauce, salsa & nutritional yeast, stirring well
  • Add salt & pepper
  • Cover & simmer 30 minutes
  • Add coconut milk & cream, stirring well
  • Add cilantro & simmer 15 minutes more
  • Enjoy!
Keyword Beef, Dairy-free, Easy dinner, Gluten-free, Healthy, Mexican, Paleo, Soup, Whole30
Tried this recipe?Mention @pennypsprimal or tag #pennysprimal