Go Back
–+ servings
Two bowls of creamy taco soup topped with sliced avocado, lime, and cilantro. Next to the bowls are whole and halved avocados and fresh limes, arranged on a dark cloth on a wooden surface.
Penny Kovacs

Creamy Taco Soup

No ratings yet
This Creamy Taco Soup has been the most popular recipe on the blog since the first time I shared it! It's bursting with flavor, hearty and so delicious. Everyone that has made it comments they make it over and over again. You must try this one! It makes a nice big pot full and you will have plenty of leftovers to freeze for those days when you just don’t feel like cooking!
Print Recipe Pin Recipe
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 8 people
Course: Dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 lb Ground Beef
  • 1 cup Onion diced
  • 2 Tbsp Avocado Oil
  • 16 oz Salsa you choose your heat level
  • 1 Bell Pepper any color, diced
  • 14 1/2 oz Fire-Roasted Muir Glen brand Diced Tomatoes
  • 14 1/2 oz Tomato Sauce
  • 13 1/2 oz Coconut Cream
  • 13 1/2 oz Coconut Milk
  • 1/2 cup Nutritional Yeast
  • 1/2 cup Cilantro chopped
  • 1 tsp Salt
  • 1 tsp Black Pepper

Method
 

  1. Heat oil in a large pot
  2. Add beef and onion, cooking till beef is no longer pink
  3. Add bell pepper, stirring to combine
  4. Add tomatoes, sauce, salsa & nutritional yeast, stirring well
  5. Add salt & pepper
  6. Cover & simmer 30 minutes
  7. Add coconut milk & cream, stirring well
  8. Add cilantro & simmer 15 minutes more
  9. Enjoy!

Tried this recipe?

Let us know how it was!