Taco soup Whole 30

 

Ingredients

Soup

• ▢ 2 tablespoons ghee
• ▢ 1 large yellow onion diced
• ▢ 3 large bell peppers (I like to use red, yellow & orange) julienned
• ▢ big pinch kosher salt
• ▢ 8 garlic cloves minced
• ▢ 1 1/2 pounds grass-fed ground beef
• ▢ 2 tablespoons chili powder
• ▢ 1 1/2 tablespoons cumin
• ▢ 2 teaspoons kosher salt
• ▢ 1/2 teaspoon black pepper
• ▢ 1 teaspoon paprika
• ▢ 1 teaspoon red pepper flakes
• ▢ 2 teaspoons smoked paprika
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon oregano
• ▢ 28 ounces diced tomatoes fire roasted
• ▢ 24 ounces bone broth or low sodium chicken broth
• ▢ 1 cup coconut cream split in two
• ▢ 8 onces diced green chilies

Toppings

• ▢ jalapenos
• ▢ green onions
• ▢ avocado
• ▢ cilantro
• ▢ lime

• Instructions

  Slow Cooker

  • Melt the ghee in a large sauté pan over medium heat. Add the onions and bell peppers, and a big pinch of salt. Sauté until soft and tender. This will take about 5-7 minutes. Add garlic cloves and cook for 1 minute, stirring occasionally.
  • Add the grass-fed ground beef and stir until is is cooked through and no longer pink. 
  • Transfer the vegetables and meat to your slow cooker and turn it on.
  • Add all of the spices and stir well.
  • Add diced tomatoes, broth, half of the coconut cream, and green chilies and stir until well combined.
  • Cover and cook on low for about 8 hours. Once it's ready, add any or all of the toppings listed. Taste for additional salt and pepper and, add any or all of the toppings listed.