Taco Soup

Taco Soup Ingredients

1 tablespoon avocado oil1 medium yellow onion, peeled & diced3 garlic cloves, peeled & minced2 teaspoons sea salt1 teaspoon black pepper1 tablespoon chili powder1 pound of grass-fed ground beef2 cups rotel tomatoes, drained1 14.5-ounce can of coconut crème1 cup beef or chicken stock1 medium avocado, peeled & diced2 tablespoons fresh lime juice¼ cup fresh cilantro, chopped

Directions

Add avocado oil to a large stock pot or Dutch oven and bring to medium-low heat.Add diced onion and minced garlic and season with sea salt, black pepper and chili powder and stir well to combine.Sauté until onions are soft, about 5 minutes.Add in ground beef and break up with a wooden spoon. Continue to sauté until the beef has browned, about 15 minutes.Stir in tomatoes, coconut crème and beef or chicken stock and reduce heat to a simmer until the soup is thick and bubbly, about 15 minutes.Turn off the heat and stir in the diced avocado, fresh lime juice and cilantro.Serve between 4 with additional cilantro, if preferred, and store any leftovers in the fridge for up to 3 days. You can also freeze this soup in a sealed plastic bag or container for up to 6 months.