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Creamy Taco Soup

Prep Time20 mins
Course: Main Course, Soup


  • crockpot


  • 2 tablespoons avocado oil
  • 1 medium yellow onion diced
  • 3 bell peppers yellow, red and orange julienned any color peppers
  • 8 garlic cloves minced
  • 1 to 1 1/2 pounds pasture raised ground chicken
  • 2 teaspoons turmeric
  • 2 tablespoons chili powder
  • 1 1/2 tablespoons cumin
  • 2 teaspoons sea salt or more to taste
  • 1/2 teaspoon black pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon oregano
  • 28 ounces diced tomatoes
  • 25 ounces bone broth or low sodium vegetable broth
  • 1 15 oz can coconut milk
  • 5 stalks curly kale sliced fine or 16 oz spinach leaves
  • 12 oz frozen corn
  • 1 15 oz canned black beans rinsed
  • 1/2 cup water


  • 1 avocado
  • 1 bunch cilantro
  • 1 lime sliced into wedges
  • 1 jalapeno sliced into rounds
  • remaining coconut milk


  • Add the avocado oil to a large sauté pan over medium heat. Add the garlic, onions and bell pepper and sauté until soft and tender. This will take about 5-7 minutes.
  • Remove and place in a crock pot on high (4 hours cook time) or low (8 hours cook time)
  • Add the ground chicken to the saute pan cook through until its no longer raw. Add a pinch of salt, pepper, and turmeric to the meat.
  • Transfer the meat to your slow cooker.
  • Add the diced tomatoes, bone broth, half of the coconut cream, and 1/2 cup of water and stir until well combined.
  • Add the corn and the black beans and all of the spices and stir well.
  • Cover and cook on low for about 8 hours or high for about 4 hours.
  • 25 minutes before serving add the chopped kale or spinach and stir well.
  • Once it's ready, add any or all of the toppings listed. Taste for additional salt and pepper and, add any or all of the toppings listed.


  • Vegetarian option: add plant based "meat" in place of the ground chicken, cook the same as chicken. Or add 1 can of rinsed pinto beans, and 1 can of rinsed chickpeas in place of the ground chicken.