Paleo Taco Soup

If you’ve ever found yourself craving something super cheesy and messy while also trying to stick to this whole Paleo thing (story of my life, right?), you’re going to laugh at how this Paleo Taco Soup became my go-to. One cold Tuesday last winter, I was stuck inside with a fridge oddly stocked with random ground beef, salsa, and an abundance of sweet potatoes (I think I panic-bought). So, I improvised; and, well, let’s just say, my kitchen smelled like a Tex-Mex food truck collided with a health food café. Don’t worry, it’s a good thing! My family nearly arm-wrestled for leftovers (I lost), so I guess you could say it’s a bit of a hit around here.

Why You’ll Love Making This Soup

I make this when I’m way too tired to do anything fancy but still want something warm that ticks most of the “healthy” boxes, plus my kids go bonkers for anything with a taco-ish flavor (especially if they can throw avo chunks on top). I used to get really frustrated with Paleo recipes that wanted fifteen million weird ingredients, so this is my lazy protest: mostly pantry stuff, and even if you forget the bell peppers it still works. (Been there.) Oh, and one time I left it too long on the stove and it got even better – some happy accident or just luck. Who knows?

Here’s What You Need (But Don’t Panic If You Don’t Have Everything!)

• 1 lb (450g) ground beef (sometimes I use ground turkey when beef’s too pricey; my aunt swears by bison but that stuff’s hard to find where I live)
• 1 onion, diced (red, white, or whatever’s hanging out in your veggie drawer)
• 2 cloves garlic, minced (or a small spoonful of that jarred stuff—nobody’s judging)
• 1 bell pepper, chopped (green, red, orange, go wild; skip if you’re out, honestly)
• 1 14-oz can diced tomatoes (fire-roasted is my favourite, but regular is fine too)
• 2 cups beef broth (chicken stock or even water does okay in a pinch – but beef adds more depth, I think)
• 1 cup salsa (chunky, smooth, whatever’s open in your fridge)
• 2 medium sweet potatoes, peeled and cubed (I sometimes throw in a carrot or three when I run out of sweet potato)
• 2 tbsp chili powder (I err on the side of more if my husband’s away – he’s a spice wimp)
• 1 tsp cumin
• 1 tsp smoked paprika (if you hate smoky stuff, leave it out – grandma did!)
• Salt and pepper to taste
• Optional: avocado chunks, lime wedges, fresh cilantro, sliced jalapeños

Let’s Get Cooking (No Stress, Promise)

1. Grab your trusty soup pot or Dutch oven; if all you have is a big ol’ saucepan, that’ll do in a pinch. Heat a splash of olive oil (or frankly whatever oil isn’t solid from the back of the fridge) over medium-high heat.
2. Chuck in the ground beef. Brown it up, breaking with a spoon, until you’re not seeing much pink anymore. This is where I usually sneak a tiny taste – shh, don’t tell.
3. Toss in the onion and garlic, letting them soften and get all fragrant. Honestly, if you’re multitasking and they get a bit of color, it’s just MORE flavor (I once got distracted by a phone call – turned out awesome).
4. Add your chopped bell pepper and sweet potatoes. Give it all a good stir, but don’t worry if the sweet potatoes seem stubborn – they’ll soften up with time.
5. Dump in your diced tomatoes (juice and all!), salsa, broth, chili powder, cumin, paprika, and a decent pinch of salt and pepper. Give everything a good stir. At this point, it’ll look a bit like a chunky mess. That’s fine.
6. Bring it up to a gentle boil, then reduce the heat and let it simmer. Cover it partly (I leave a little gap for steam, but I also sometimes forget to put the lid back on; soup survived).
7. Simmer 25-30 minutes, or until the sweet potatoes are soft enough that a butter knife slides through. Stir sometimes so the bottom doesn’t stick; this is when I usually taste again and maybe toss in more salt.
8. Ladle into bowls, pile your favorite toppings as high as you want, and dive in. You earned it.

Notes From My Many (Messy) Attempts

• One time, I added twice the salsa by accident; it was a touch spicy, but leftover soup on eggs the next morning was incredible.
• If the soup is looking too thick, more broth is your best friend – you really can’t mess this up, unless you forget the salt (which, uh, I did once… not my finest hour).
• Oh, and if you’re not a sweet potato fan, toss in zucchini chunks for a summer vibe. Don’t leave ‘em in too long or they get weirdly mushy.

Variations I’ve Tried (Not All Winners, Honestly)

• Tried adding spinach at the end once – it wilted in nicely! Kale, actually, not so much; it was kind of chewy and bitter.
• I’ve swapped ground beef for leftover shredded chicken. Bit less “taco,” more “chicken chili,” but still good in its own way.
• If you want a creamier taste (not textbook Paleo, but hey) a splash of coconut milk at the end is dreamy.

Do You Really Need Fancy Equipment?

Look, a Dutch oven is ideal (it makes you feel more important!), but if all you’ve got is some battered old soup pot or even a big skillet, go for it. Once, I used a slow cooker for the heck of it. Took ages but the flavors melded so good. Don’t sweat the tools. Actually, I even tried microwaving the sweet potatoes first to cut down on cook time—worked better than expected!

How to Store This (Assuming There’s Anything Left)

I dump leftovers into an old yogurt container (don’t judge) and keep it in the fridge for up to four days, though honestly, it never lasts more than a day in my house. It reheats well in the microwave or on the stove. Oh, and it freezes pretty well too – just leave the toppings off till serving.

Dishing It Up: Here’s How I Love to Serve

This soup really wants some avocado, maybe a squeeze of lime, and a dusting of cilantro, if you ask me. My partner dumps an entire lime in his because he’s dramatic. Occasionally, I serve it with grain-free tortilla chips for “dipping night,” which is a tradition we totally made up!

Pro Tips (Or, What I Learned the Hard Way)

• Don’t rush the sweet potatoes – once I tried cranking the heat for speed and wound up with soup that was burnt on the bottom and raw on top. Go low and slow.
• I always think it tastes better the next day, but honestly, it’s a toss-up.
• Taste as you go. I’ve accidentally doubled the cumin (which I love), but if you don’t, go light and adjust after simmering.

FAQ: Soup Questions I Actually Get Asked

• Can I make this ahead? Yup! In fact, like I said, maybe it’s even better after sitting overnight. But it disappears fast around here.
• How spicy is it? With mild salsa and one bell pepper, it’s pretty tame. Kick it up with hot salsa, or, leave out the chili powder if you’re a spice lightweight like my neighbor Tom. Add more after, you know?
• Does it freeze well? Actually, yes – portion it out, and just don’t add avocado or fresh herbs until you reheat. I find the sweet potatoes break down a bit in the freezer, but the flavor’s totally there.
• Can I make this in the Instant Pot? Totally! Brown the beef on sauté, throw everything in, high pressure for 8 minutes or so. Let it release a bit, but if you forget? No biggie – just give it a good stir.
• How do you keep the soup from getting too oily? Honestly, I just scoop off extra fat at the end (if I remember). Or use leaner beef or turkey. Or don’t worry unless someone points it out!

So there you go – my real-life, slightly-chaotic guide for Paleo Taco Soup. Enjoy making it, eating it, and maybe, if you’re lucky, saving some for tomorrow’s lunch. Or just eat it straight from the pot while standing at the stove. No judgment here.

★★★★★ 4.50 from 20 ratings

Paleo Taco Soup

yield: 4 servings

prep: 15 mins

cook: 30 mins

total: 45 mins

A hearty, flavorful Paleo Taco Soup packed with ground beef, vegetables, and Tex-Mex spices — all without dairy, grains, or legumes. Perfect for a wholesome dinner or meal prep.

🖨️ Print Pin Recipe

Ingredients

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 can (14 oz) diced tomatoes
• 3 cups beef broth
• 2 tablespoons taco seasoning (paleo-friendly)
• 1 zucchini, diced
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

Instructions

1. 1
   Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
2. 2
   Add the garlic and ground beef to the pot. Cook until the beef is browned, breaking it up with a spoon as it cooks.
3. 3
   Stir in the chopped red bell pepper, taco seasoning, salt, and black pepper. Cook for another 2 minutes.
4. 4
   Pour in the diced tomatoes (with juice) and beef broth. Bring to a simmer.
5. 5
   Add the diced zucchini, cover, and let the soup simmer for 20-25 minutes, until all vegetables are tender and flavors have blended.
6. 6
   Taste and adjust seasonings if needed. Serve hot, garnished with fresh cilantro or sliced avocado if desired.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 350cal

Protein: 26 gg

Fat: 20 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 14 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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