Browned ground beef, onion, bell peppers and zucchini in a broth sharpened with green chiles, chipotle in adobo and the usual taco spices, left on low for the working day.
No beans and no cheese, which is what separates a paleo taco soup from most of them.
This recipe and photos were provided courtesy of The Paleo Diet and adapted to use Origin Provision’s 100% Grass-fed and Grass-Finished Beef.
Recipe by Jess Case.
This Slow Cooker Taco Soup recipe is warm, comforting, and zesty—and only takes about 15 minutes of hands-on time. Your slow cooker will do the rest! We love this taco soup recipe because the result is more like a hearty chili, spiced up with rich Mexican flavors from chipotle peppers, green chiles, chili powder, and other warm spices.
The main ingredient in this recipe is ground beef. It’s also loaded with healthy veggies like zucchini, bell peppers, tomatoes, onions, and garlic. You could also add kale, mushrooms, cauliflower, or sweet potatoes in here too!
Start by sauteing the onions and garlic on the stovetop, then add the ground beef and cook until browned. Add the meat to your slow cooker and top with the veggies and spices, then cover with salt-free stock (preferably homemade bone broth!) and give it a good stir. Cover and set on low for eight hours.
Serve your taco soup with lime wedges. You can also garnish with jalapeño slices, cilantro, and/or avocado. Grab a spoon and dig in!
The recipe: Paleo Slow Cooker Taco Soup
Serves 4 · Prep 15 minutes · Cook 8 hours on low · Total 8 hours 15 minutes
Ingredients
- 2 Tbsp. extra virgin olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 lb. Origin Provisions ground beef (93/7 or 85/15 both work well here)
- 2 bell peppers, diced
- ½ diced zucchini
- 1 (15-oz) can diced tomatoes
- 2 Tbsp. minced canned chipotle peppers in adobo sauce (optional)
- 1 (4.5-oz) can green chiles
- 1 tsp. ground chili powder
- 1 tsp. ground cumin
- ½ tsp. ground coriander
- ¼ tsp. black pepper
- 5 cups sodium-free beef broth
- 2 limes, for serving
Directions
- Heat the olive oil in a skillet over medium heat. Add the onion and garlic and sauté until softened.
- Add the ground beef and cook until browned through.
- Transfer the beef and aromatics to the slow cooker.
- Add the bell peppers, zucchini, diced tomatoes, chipotle peppers, green chiles, chili powder, cumin, coriander, black pepper and beef broth.
- Cover and cook on low for 8 hours.
- Serve with lime wedges.
Quick answers
Is taco soup paleo? This version is. A conventional taco soup is usually built on beans and corn and finished with cheese and sour cream — legumes, grains and dairy, all of which a paleo framework excludes. This one leaves all of it out and builds the body from beef, vegetables and broth instead.
Why doesn't this taco soup have beans? Paleo eating excludes legumes, which includes black beans, pinto beans and chickpeas. Here the bell peppers and zucchini do the work beans normally would, and five cups of broth carry the rest.
Can you make taco soup on the stove instead? Yes. Brown the beef and aromatics in a Dutch oven, add everything else, and simmer covered over low heat — around an hour gets the flavors together, though the slow cooker version goes considerably longer.
Can you freeze taco soup? Yes, up to about three months. There's no dairy in it, so nothing splits on reheating. Cool it fully, portion it, and thaw overnight in the fridge.
What toppings go on paleo taco soup? Diced avocado, fresh cilantro, jalapeño, and plenty of lime. Avocado is the one that does most of the work, standing in for the sour cream and cheese a conventional bowl would get.