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My Whole30 Taco Soup is a comforting, one-pot dinner that comes together in about 30 minutes and is a big hit with kids. It’s hearty and almost like a chili but lighter, making it ideal for busy weeknights. Fast, easy, and family-friendly, this recipe adapts to different diets while still delivering great flavor.
Why I Love This Whole30 Taco Soup
This soup fits a range of dietary needs: it’s naturally gluten- and dairy-free, and omitting the beans makes it suitable for Whole30, Paleo, and Keto plans. It’s packed with vegetables yet still very kid-friendly — riced cauliflower blends into the texture so well that it often goes unnoticed by picky eaters. That’s a real win for busy parents.
You can make this recipe on the stove or in an Instant Pot with equally good results. It freezes well, so I usually double the batch and save leftovers for quick meals or to take on trips. When frozen solid, the soup travels easily in a cooler and can be reheated in a hotel microwave, over a campfire, or even at a gas station microwave if needed.
Other Whole30 Soups I Love
When soup season hits, there are plenty of Whole30-friendly choices to rotate through. These recipes are also Paleo, gluten-free, and dairy-free:
- Whole30 Buffalo Chicken Soup
- Whole30 Cauliflower Soup
- Tomato Chicken and Basil Soup
- Whole30 Budget Beef Stew
- Whole30 Chili
- Salsa Chicken Stew
Ingredients
- Ground beef — 93/7 or 85/15 both work; you can swap ground turkey or chicken if preferred.
- Onion — yellow or white, chopped.
- Garlic — fresh minced garlic is best; use 1 teaspoon garlic powder if needed.
- Tomato sauce — check labels for added sugars if following Whole30.
- Black beans — optional for extra heartiness and protein; omit for Whole30, Paleo, or Keto.
- Riced cauliflower — fresh or frozen both work and blend into the soup’s texture.
- Chili powder, cumin, paprika, salt — basic spices to build the taco flavor.
- Optional toppings — avocado, chopped cilantro, jalapeños, plantain chips or tostones (for Whole30-friendly crisps) or tortilla chips if not following Whole30.
How to Make It
Start by browning the ground beef with chopped onion and garlic in a large pot, or use the sauté function on an Instant Pot. Add the diced tomatoes, tomato sauce, riced cauliflower, spices, and any optional beans. On the stove, simmer the soup for about 20 minutes, stirring occasionally. In the Instant Pot, seal and cook on the stew or soup setting for 20 minutes. Serve topped with avocado and cilantro, and add chips if your diet allows.
We also like to make extra and freeze portions for easy reheating later. Nutrition information below does not include optional beans or toppings.
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Taco Soup
Autumn @wholefoodfor7
Pin Recipe
Ingredients
- 1 1/2 pounds ground beef
- 1/2 medium yellow onion chopped
- 1 tablespoon fresh minced garlic
- 2 14.5 ounce cans petite diced tomatoes canned; green chilies optional for a kick
- 1 8-ounce can tomato sauce
- 1 12-ounce bag fresh or frozen riced cauliflower
- 1 1/2 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 2 large avocados optional, to serve
- 1/2 bunch cilantro finely chopped, optional to serve
Instructions
-
Cook the ground beef with chopped onion and garlic in a large pot over medium heat, or use the Instant Pot on sauté until the meat is browned and the onion is softened.
-
Stir in the diced tomatoes, tomato sauce, riced cauliflower, spices, and beans if using. On the stove, simmer for about 20 minutes, stirring occasionally. In the Instant Pot, seal and cook on the stew/soup setting for 20 minutes. Serve with avocado and cilantro; add plantain or tortilla chips if desired (omit chips for Whole30 or Keto).
Notes
Nutrition information does not include optional black beans or any optional toppings.
Nutrition
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