This recipe combines two of my favorite things: tacos and dinner on the table in 45 minutes or less. This paleo taco soup comes together quickly and easily. It’s perfect for weeknight dinners, when time and energy are tough to come by.

To get this on the table quickly, start the beef first! Prepare your veggies while the beef browns. If you have kiddos helping you in the kitchen, measuring and mixing spices is a perfect task.

Our recipe for Taco Soup calls for corn but if you follow a grain-free or paleo diet, just omit it! Canned tomatoes and mild green chilies make this soup magically appear on the table quickly. If possible, make sure your canned food has a BPA free liner. According to the National Toxicology Program of NIH, BPA may pose risks to human development and is especially problematic for pregnant women, infants and young children. (EWG, 2008) Luckily, more companies are utilizing BPA free liners for canned goods!

If you’re rolling in fresh summer tomatoes, you can use those in the recipe instead of canned! Get that roasted depth of flavor in your taco soup by giving them a quick spin in the oven. Dice and seed about 2lbs of tomatoes and place on a rimmed baking sheet. Sprinkle with salt and a drizzle of olive oil. Broil for 10-12 minutes, until tomatoes begin to char. This will add a bit of time to your dinner prep! I recommend preparing the tomatoes first, then while they are roasting, getting the beef going and following the recipe from there.

If you want a little more veggie oomph in your taco soup, thinly sliced zucchini rounds are a perfect addition. Add them to the soup when you bring it to a simmer.

I’m cooking for a house that loves flavor and spice, but can’t handle heat. To keep this toddler-friendly, I use sweet bell peppers. If you want to add a kick to the soup, I highly recommend adding diced jalapeño or Serrano pepper!

If you’re the only one that enjoys heat (like me!) top your bowl with a few pickled jalapeños. Just like tacos, you can top this taco soup with whatever your belly desires. Our favorite toppings are shredded cheese, avocado and some black olives.

Taco Soup

Liz Winters

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Soup

Servings 6 Servings

Ingredients

  

• 2 lbs ground beef
• 1 yellow onion diced
• 2 bell peppers chopped
• 4 cloves garlic minced
• 1/2 tsp dried onion flakes
• 1 tsp paprika
• 3 tsp chili powder
• 1/2 tsp coriander
• 2 tbls cumin
• 2 tsp salt
• 28 oz canned fire roasted diced tomatoes
• 4 oz canned mild green chilies
• 1 cup frozen corn omit for paleo
• 4 cups broth

Optional Toppings

• shredded cheese
• avocado
• sour cream
• olives

Instructions

 

• Heat a large heavy bottomed soup pot over medium heat. Add ground beef to pot and cook until browned, breaking up the beef and stirring occasionally.
• While beef is cooking, prep and chop the veggies.
• Remove cooked beef from pot with slotted spoon and set aside.
• Add diced onion and peppers to pot. Sauté until soft and onion starts to caramelize. Add garlic and sauté for one more minute until fragrant
• Return beef to pan and add spices. Stir and cook another minute until fragrant.
• Add bone broth, tomatoes and chilies to pot and bring to a low simmer.
• Simmer uncovered for 20 minutes.
• Finish with juice from one lime and taste for salt.
• Top with olives, sour cream, cheese and additional spices.