High Protein Creamy Taco Soup
This delightful High Protein Creamy Taco Soup is a flavorful and hearty meal packed with protein and nutritious vegetables.
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.
Notes
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Adjust spices to taste and consider using ground turkey for a leaner option.