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Creamy Taco Soup Recipe

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This recipe for Creamy Taco Soup, by , is from Kobayashi Fit , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Genessis Kobayashi


1 1/2 tbsp Coconut oil
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 tsp Cayenne pepper
28 oz diced tomatoes
24 oz Natural beef broth
5 oz Coconut milk
8 oz diced green chiles

Optional Toppings: avocado, jalapenos, cilantro, lime

Step 1: Heat the coconut oil in a large sauté pan over medium heat. Add the onions and bell peppers and sauté for 5-7 minutes until soft and tender.
Step 2: Add the grassfed ground beef and stir until it's cooked through and no longer pink. Drain the beef and re-add it to the pan.
Step 3: Add all of the spices and stir well.
Step 4: Add diced tomatoes, broth, coconut milk and green chiles and stir until well combined.
Step 5: Bring the soup to a low boil and reduce the heat to a simmer. Let is simmer for about 20-25 minutes. Once it's ready, add any toppings you prefer.
Step 6: Enjoy!

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
35 min




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