Paleo Taco Soup
A hearty, taco inspired soup with ground beef that is paleo, gluten-free and dairy-free!
Ingredients
- 2 teaspoons avocado oil
- 1 1/4 pounds ground beef
- 2 tablespoons tomato paste
- 1 medium diced yellow onion
- 4 cloves finely diced garlic or garlic pressed
- 1 large ( 1 1/2 cups, chopped) chopped bell pepper any color you like works!
- 1 small jalepeno seeded optional
- 1 can (4 ounce) medium green chilis
- 1 can (28 ounce) tomatoes I love the San Marzano, whole peeled variety!
- 2 1/2 cups chicken broth
- 1 1/2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 lime, juiced 1 tablespoon
- 1 teaspoon (plus pinches throughout) sea salt
- 1/2 teaspoon black pepper
- 2 cups chopped kale
Instructions
- Heat avocado oil in a large soup pot or dutch oven over medium-high heat. Add ground beef to pot, add and a generous pinch of salt and pepper. Break apart the meat with a wooden spoon until browned. Remove the meat and put on a paper towel lined plate, reserving the oil in the pot.
- Saute the onion and bell pepper in the pot in the reserved oil. Give it a small pinch of salt. Saute for about 12 minutes, until the onion and bell pepper are slightly browned.
- Add the jalepeno (optional) and garlic, saute for about a minute. Add the tomato paste and spices (chili powder, cumin, and oregano, pepper and full teaspoon of salt.) Stir to combine for about a minute. Add back in the ground beef.
- Add in the green chilis, canned tomatoes and chicken broth. Stir everything until combined. Allow to simmer uncovered for 30 minutes.
- Taste and adjust spices and salt according to preference. Add the chopped kale and lime juice. Serve with optional toppings listed above! ENJOY!