High Protein Creamy Taco Soup
This delightful High Protein Creamy Taco Soup packs a flavorful punch and is a hearty meal the whole family will love. Combining the rich flavors of taco seasoning and the creaminess of cheese, this soup doesn’t just satisfy your taste buds; it also offers a high protein count!
Why Make This Recipe
There are numerous reasons to make this High Protein Creamy Taco Soup. Not only is it incredibly delicious, but it also contains wholesome ingredients that contribute to a balanced diet. With a generous amount of protein from the ground beef and Greek yogurt, it’s an ideal choice for those looking to boost their protein intake. Additionally, the inclusion of various vegetables makes it a nutritious option that can easily be customized to suit individual preferences.
How to Make High Protein Creamy Taco Soup
Making this soup is quite straightforward and only requires a few simple steps. Here’s how to prepare this delicious dish:
Ingredients
- 2 pounds Ground Beef (96/4)
- 15 oz can Sliced Stewed Tomatoes
- 10 oz can RO-TEL (diced tomatoes with green chiles)
- 15 oz can Black Beans (undrained)
- 15 oz can Pinto Beans (undrained)
- 15 oz can Whole Kernel Corn (undrained)
- 2 packets Taco Seasoning
- 1 packet Ranch Dip Mix
- 12 oz bag Frozen Pepper & Onion Blend
- 12 oz bag Frozen Broccoli & Cauliflower Florets
- 8 oz Fat Free Cream Cheese, room temperature
- 1 cup (227g) Fat Free Greek Yogurt
Directions
- Heat a large pot over medium-high heat. Brown the ground beef, breaking it apart to ensure even cooking.
- Once the meat is fully cooked, add all the canned ingredients and seasoning packets. Stir to fully combine and bring to a boil.
- Add the frozen vegetables and reduce to a simmer. Cook until the vegetables are tender, approximately 6-8 minutes. The soup will be thick, but the vegetables will release water as they cook.
- Reduce the heat to low or turn off the heat if you’re planning to serve immediately. Gradually add the cream cheese and Greek yogurt, stirring until evenly incorporated.
- Serve with toppings such as cilantro, diced onion, jalapeño, shredded cheese or queso fresco, and tortilla chips, if desired.
How to Serve High Protein Creamy Taco Soup
This soup is best enjoyed warm. You can serve it in bowls topped with fresh cilantro, diced onions, jalapeños, and a sprinkle of shredded cheese or queso fresco. Accompany the soup with crunchy tortilla chips for added texture and flavor.
How to Store High Protein Creamy Taco Soup
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. If you wish to keep it longer, consider freezing the soup in freezer-safe containers for up to 3 months. When reheating, add a bit of water or broth if the soup is too thick.
Tips to Make High Protein Creamy Taco Soup
- Customize the spices: Feel free to adjust the amount of taco seasoning and ranch dip mix to suit your taste preferences.
- Add Fresh Ingredients: Enhance the flavors with fresh cilantro, chopped avocados, or lime juice right before serving.
- Make it Vegetarian: Substitute the ground beef with lentils or a plant-based meat alternative for a vegetarian version.
Variation
You can create a spicy version of this soup by adding extra diced jalapeños or using spicy taco seasoning. For a creamier texture, increase the amount of cream cheese or include other creamy ingredients like sour cream.
FAQs
1. Can I use ground turkey instead of beef?
Yes, ground turkey is a fantastic alternative if you want a leaner option while still maintaining high protein.
2. Is this soup gluten-free?
Yes, all the ingredients listed are gluten-free, but always check labels to ensure there are no hidden gluten-containing ingredients, especially in seasoning packets.
3. Can I make this soup in a slow cooker?
Absolutely! Brown the ground beef beforehand, then combine everything in the slow cooker. Cook on low for 6-8 hours, adding the cream cheese and Greek yogurt during the last 30 minutes of cooking time.
High Protein Creamy Taco Soup
Ingredients
Main Ingredients
- 2 pounds Ground Beef (96/4)
- 15 oz can Sliced Stewed Tomatoes
- 10 oz can RO-TEL (diced tomatoes with green chiles)
- 15 oz can Black Beans (undrained)
- 15 oz can Pinto Beans (undrained)
- 15 oz can Whole Kernel Corn (undrained)
- 2 packets Taco Seasoning
- 1 packet Ranch Dip Mix
- 12 oz bag Frozen Pepper & Onion Blend
- 12 oz bag Frozen Broccoli & Cauliflower Florets
- 8 oz Fat Free Cream Cheese, room temperature
- 1 cup Fat Free Greek Yogurt (227g)
Instructions
Cooking
- Heat a large pot over medium-high heat. Brown the ground beef, breaking it apart to ensure even cooking.
- Once the meat is fully cooked, add all the canned ingredients and seasoning packets. Stir to fully combine and bring to a boil.
- Add the frozen vegetables and reduce to a simmer. Cook until the vegetables are tender, approximately 6-8 minutes.
- Reduce the heat to low or turn off the heat if you're planning to serve immediately. Gradually add the cream cheese and Greek yogurt, stirring until evenly incorporated.
- Serve with toppings such as cilantro, diced onion, jalapeño, shredded cheese or queso fresco, and tortilla chips, if desired.
