Today's pot of deliciousness was created by Steph, our glazer and letterer in the studio. She revealed today that she also is a skilled chef.

This recipe comes from the movement menu. It is Whole30 compliant, meaning it is dairy-free, legume-free, and grain-free.




Our favorite soup mug filled with zesty Creamy Taco Soup.


Cook time: 20 minutes

Prep time: 10 minutes

Servings: 6

Ingredients

Soup:

  • 1 1/2 tbsp coconut oil or ghee
  • 1 large yellow onion, diced
  • 4 bell peppers, diced
  • 2 lbs grassfed ground beef
  • 2-3 tbsp chili powder
  • 2 tbsp cumin
  • 2 tsp sea salt
  • 2 tsp black pepper
  • 1 tsp paprika
  • 1 tsp cinnamon
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/8-1/4 tsp cayenne pepper
  • 28 oz diced tomatoes
  • 24 oz chicken/beef broth
  • 5 oz coconut milk (unflavored and unsweetened)
  • 8 oz diced green chiles

 

Toppings:

  • sliced jalapenos
  • green onions
  • avacado
  • cilantro
  • lime juice

Instructions:

  1. Melt cocout oil in a large dutch oven/ stewpot.  Add onions, bell peppers and saute until soft and tender, about 5-7 minutes.
  2. Add the ground beef and stir until meat is cooked through and no longer pink.  Drain beef.  
  3. Add all of the spices and stir.
  4. Add diced tomatoes, borth, cocomut milk and green chiles.  Stir until combined.
  5. Bring soup to a low boil and simmer for 20-25 minutes. Serve and top with optional toppings. 

 




 

 

 

 

 

 

 


Our recipe comes from The Movement Menu.