This hearty Whole30 Beef Taco Soup is a cross between a chunky soup and chili. It’s full of vegetables and ground beef in a richly spiced broth. This recipe is perfect for batch cooking and freezing for quick winter meals, and best of all it takes just 30 minutes to make. The recipe is Paleo, Whole30, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet friendly.
Why you’ll love this Beef Taco Soup
- Complex spices: A blend of oregano, cumin, paprika, chili powder and coriander gives the soup a deep, warm flavor reminiscent of classic Mexican dishes.
- Quick to prepare: From start to finish this comforting weeknight meal takes about 30 minutes, making it ideal for busy evenings.
- Hearty and flexible: The soup sits between a chunky soup and a chili. You can adjust the amount of beef stock to reach your preferred thickness.
- Freezer friendly: This soup freezes very well—prepare a double batch and freeze portions for up to three months.
- Healthy: Suitable for Paleo, Whole30, SCD, dairy-free and gluten-free diets.
What you need to make this Whole30 Beef Taco Soup
The ingredient list may look long because it includes several spices that build the soup’s robust flavor. The base of the soup is vegetables and ground beef, which give it a satisfying texture. Key ingredients include onion, garlic, green and red bell peppers, jalapeño and ground beef. The spices then round out the dish, and tomato paste, beef stock and halved cherry tomatoes create the broth that turns everything into a hearty soup.
Main ingredients at a glance:
- Onion (finely chopped)
- Garlic (minced)
- Red and green bell peppers (diced)
- Jalapeño (finely diced)
- Ground beef
Spices and flavorings
- Dried oregano
- Cumin
- Paprika
- Chili powder
- Coriander
To finish the soup: Tomato paste, beef stock and halved cherry tomatoes provide body and acidity that marry the spices and make the broth satisfying.
Optional toppings
- Salsa
- Sliced avocado or guacamole
- Chopped scallions or cilantro
- Sliced jalapeños (for extra heat)
- Roughly chopped fresh tomatoes
- Grated cheddar or sour cream (if not keeping it dairy-free)
How to modify the recipe
- Swap the meat: Ground chicken or turkey work well and reduce calories and fat.
- Adjust the heat: Add an extra jalapeño and increase chili powder for more spice. To tone it down, remove the jalapeño seeds and use less chili powder.
- Change the stock: Use chicken or vegetable stock instead of beef for a lighter flavor.
- Add more vegetables: Cubed butternut squash or sweet potato, riced cauliflower, mushrooms or grated zucchini can bulk up the soup and add texture and nutrients.
More hearty soups you might enjoy
- Whole30 Chicken Pot Pie Soup
- Turkey Mulligatawny Soup
- Mexican Chicken Soup
- Stuffed Pepper Soup
- Roasted Cauliflower & Garlic Soup
- Thai Curry Noodle Soup
- Italian Wedding Soup
If you make this recipe, leave a comment below to share how it turned out — and feel free to add a photo if you’d like to show your version.
Beef Taco Soup
By Carmen Sturdy
This robust soup blends the heartiness of chili with chunky soup textures. It’s simple to make, freezes well, and brings bold, warming spices to the table in every bowl.
Prep Time: 6 minutes | Cook Time: 24 minutes | Total Time: 30 minutes | Servings: 6
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, finely chopped
- 5 cloves garlic, minced
- 1 lb ground beef
- 1/2 tsp salt
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño, finely diced
- 1 tsp dried oregano
- 2 tbsp cumin
- 2 tsp paprika
- 1 tsp chili powder
- 1 tsp coriander
- 2 tbsp tomato paste
- 2 cups halved cherry tomatoes
- 3 cups beef stock
Optional toppings
- Salsa
- Sliced avocado
- Chopped cilantro
- Grated cheddar (if not dairy-free)
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and minced garlic and cook about 3 minutes, until the onion begins to soften.
- Add the ground beef to the pot, season with salt, and use a wooden spoon to break the meat into small crumbles. Cook about 5 minutes until most of the beef is no longer pink.
- Add the diced jalapeño and the red and green bell peppers. Stir and cook about 5 more minutes, until the peppers begin to soften.
- Stir in the oregano, cumin, paprika, chili powder, coriander and tomato paste. Once the spices are evenly combined, add the halved cherry tomatoes and beef stock. Reduce heat to medium and let the soup simmer for 15 minutes to allow the flavors to meld.
- Serve the soup hot, dividing it among bowls and garnishing with any desired toppings such as salsa, avocado or cilantro.
Nutrition (approx. per serving)
Calories: 182 kcal | Carbohydrates: 10 g | Protein: 20 g | Fat: 7 g | Sodium: 542 mg | Fiber: 2 g | Sugar: 5 g
Nutrition information is an approximation and should be used as a general guide.
