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Monday, January 23, 2012

Paleo Taco Soup

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Did you know January is National Soup Month? Neither did I until recently, but I think soup deserves to be celebrated. Soup warms us up during those cold winter months and most soups are relatively easy to prepare. In order to help you celebrate National Soup Month with all of the pomp and circumstance it deserves, I am going to post a couple of my favorite soup recipes this week.

The first is a Paleo version of Taco Soup. This is literally the easiest soup I have ever made. Just chop up some veggies, brown the ground beef, throw it all into the crock pot with some spices and the heat of that little magic cooking machine does the rest for you.

Most of my recipes are super flexible to accommodate what you have available in your kitchen. In this recipe, for example, you can use any type of salsa you have on hand (or, even better, homemade) or incorporate different vegetables into the soup. This is already chock full of veggies, but you could add some celery, jalapeno peppers, or even some olives into the mix.

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Taco Soup
Serves: 4-6

Prep Time: 10 minutes
Cook Time: 6-8 hours

-1 lb ground beef
-1 red onion, chopped
-4 garlic cloves, minced
-1 tbsp. chili powder
-1/4 tsp. each of garlic powder, onion powder, crushed red pepper flakes, and dried oregano
-1/2 tsp. paprika
-1 tsp. ground cumin
-dash of salt and pepper
-4 cups chicken stock
-1 4oz can of fire roasted green chiles
-4 medium tomatoes, diced
-1 cup salsa

-Heat a large pan over medium heat
-When pan is hot, add the ground beef and brown
-Using a colander, drain the fat from the meat and add it to the crock pot
-Place all other ingredients into the crock pot and cook on low for 6-8 hours
-Garnish soup with chopped fresh cilantro or sliced avocado


  1. Thank you! Since I have been on the Paleo wagon since Sept 1, I have missed Taco Soup. I use to make it by the stockpot and freeze it. I've missed it. Cant wait to try this!!

  2. This looks yummy, I am not a taco soup fan but think I'd like this version :)

  3. This looks wonderful! I think I'll add this to the coming week's menu. Thank you for sharing. :)

  4. Is that avocado in there too that I see?

    1. Yep! I topped it with some chopped fresh cilantro and diced avocado.

  5. This was quick easy and delicious! i used a deep dish stoneware baker in the oven for a couple of hours at 325 degrees. I also diced some potatoes into it. I added shredded pastured milk cheddar to the garnishes. Thank you for this recipe! There won't be any leftovers! LOL

  6. This was yummy and super easy! I made it on the stove and took no time at all.

  7. Can you add beans to this? I am new to gluten free and am finding recipes our gluten free friends can eat. I make taco soup and usually add a can on black beans and a can of light red kidney beans.

    1. Of course-if you eat beans you could definitely add beans. If you use canned, I would just add them in for the last hour or so of cooking.

  8. Gave it a try. It was good but I had to add more chicken broth because all the liquid was completely absorbed so it basically turned from soup to chili. I'll have to give it another shot. We topped it with sour cream, shredded cheese and avocado. We also had tortilla chips with it.

  9. Can I used can tomatoes