This dairy-free, gluten-free, and nut-free Whole30® Nacho Soup brings all the bold flavors of your favorite cheesy nachos, but made Whole30 compatible. It’s creamy, savory, and just spicy enough.
This Whole30 Nacho Soup has ground beef, taco seasoning, hearty onions, and a creamy base made from chicken broth, coconut milk, and nutritional yeast. Plus, it’s secretly packed with veggies like frozen riced cauliflower and tomatoes for a nutritious boost.
Even better? This cozy bowl comes together fast with simple pantry staples—no complicated steps or hours in the kitchen. You’ll get family-friendly goodness in under 30 minutes on the stove or Instant Pot, or set it and forget it in the slow cooker.
Since it’s egg-free, dairy-free, nut-free, and gluten-free, it’s perfect for so many dietary needs. It’s comfort food made with whole foods to feed your family!
Why you’ll love this recipe
- Whole30 compatible and full of flavor
- Easy one-pot meal ready in under 30 minutes on the stove or set it and forget it in the Instant Pot or slow-cooker
- Naturally gluten-free, dairy-free, nut-free, and egg-free
- Freezer-friendly for batch cooking
Ingredient notes:
- Coconut milk—Be sure to use unsweetened, full-fat, canned coconut milk for the richest, creamiest result! Can’t do coconut milk? You can use another dairy-free milk of your choice, the soup will just be thinner and less rich.
- Nutritional yeast—Nutritional yeast gives us the cheesy flavor of nachos without any dairy. (Don’t skip this ingredient!)
- Taco seasoning—Save money by making your own taco seasoning with this recipe. If you are using store-bought, be sure to double-check the ingredients and ensure it’s Whole30 compatible.
- Fresh or frozen riced cauliflower—Trust us on this one! The steamed cauliflower blends into the milk, thickening the soup beautifully and giving it a nice, rich consistency we love. And, no, our picky eaters couldn’t taste the cauliflower at all! (If you omit the cauliflower, the soup will be more of a brothy soup, not a thick chowder.)
Three reasons we love Kettle & Fire Chicken Bone Broth:
- Made with quality ingredients – They only use organic, free-range chicken and the highest-quality ingredients. No unnecessary additives or sneaky sugars, just wholesome goodness.
- Naturally nourishing – Rich in collagen and other proteins, it supports joint health, digestion, and overall wellness. It’s great for giving your body a little extra love.
- Tastes great and works anywhere – Whether you’re sipping it straight from a mug or using it in your favorite recipes, its rich, savory flavor makes healthy eating simple and satisfying.
Ingredients
- 1.5 lbs ground beef
- 1 medium yellow onion finely chopped
- 1 tbsp minced garlic
- 2 jalapeños seeded and finely chopped
- 2 cups Kettle & Fire Chicken Bone Broth
- 1 10-oz can diced tomatoes with green chiles
- 1/2 cup nutritional yeast
- 1 tbsp taco seasoning, plus more to taste if desired
- 3 cups fresh or frozen riced cauliflower steamed
- 1 cup unsweetened, full-fat canned coconut milk
Optional to serve
- Chopped cilantro, additional jalapeño, diced avocado, and salt to taste.
Instructions
- HEAT a large skillet over medium heat or use your Instant Pot set to Sauté. Add the ground beef. If you are using the stove or Instant Pot, also add the diced onion, minced garlic, and chopped jalapenos. Cook for 10 minutes, until the meat is browned and the veggies are tender.
- STOVE: Add broth, tomatoes, nutritional yeast, and taco seasoning. Bring to a boil and simmer for 10 minutes. While the soup is simmering, use a high-powered blender to blend the steamed cauliflower with the coconut milk until very smooth—mixture should not be lumpy. Add to the soup, stirring until well combined.
- INSTANT POT: Add broth, tomatoes, nutritional yeast, and taco seasoning. Seal Instant Pot and cook on manual (high) for 10 minutes. While the soup is cooking, blend the steamed cauliflower with the coconut milk in a high-powered blender. Blend until very smooth; this should not be lumpy. Manually release the steam when the 10-minute cook time is done. Add the cauliflower mixture to the soup, stirring until well combined.
- CROCKPOT: Add the cooked ground beef, diced onion, minced garlic, chopped jalapenos, broth, tomatoes, nutritional yeast, and taco seasoning. Seal the crockpot and cook on high for 4 hours or low for 8 hours. In a high-powered blender, blend the steamed cauliflower with the coconut milk. Blend until very smooth; this should not be lumpy. Add the cauliflower mixture to the soup, stirring until well combined.
- SERVE topped with chopped cilantro, additional jalapenos (if you like it spicy), and diced avocado, if desired. Add additional salt to taste, as the salt content in every taco seasoning will vary. Want more flavor? Add up to an additional 1 tablespoon of taco seasoning.
- FREEZE (optional) once soup has cooled in a sealed container for up to 3 months.
