High Protein Creamy Taco Soup

Ingredients

• 2 lb Ground beef, 96% lean / 4% fat
• 15 oz Sliced stewed tomatoes (1 can)
• 10 oz RO-TEL diced tomatoes with green chiles (1 can)
• 15 oz Black beans (1 can)
• 15 oz Pinto beans (1 can)
• 15 oz Whole kernel corn (1 can)
• 2 packet Taco seasoning
• 1 packet Ranch dip mix
• 12 oz Frozen pepper and onion blend (1 bag)
• 12 oz Frozen broccoli and cauliflower florets (1 bag)
• 8 oz Fat-free cream cheese (Room temperature)
• 1 cup Fat-free Greek yogurt
• Cilantro (For serving, if desired)
• Diced onion (For serving, if desired)
• Jalapeño (For serving, if desired)
• Shredded cheese or queso fresco (For serving, if desired)
• Tortilla chips (For serving, if desired)

Steps

1. 1

   Heat a large stock pot over medium-high heat. Add the ground beef and brown it thoroughly, breaking it apart as it cooks until it is fully cooked. Browning the meat develops more flavor than simply boiling it.

2. 2

   Once the beef is fully cooked, add the stewed tomatoes, RO-TEL, black beans, pinto beans, corn, taco seasoning, and ranch dip mix. Stir until the ingredients and seasonings are fully combined, then bring the soup to a boil.

3. 3

   Add the frozen pepper and onion blend along with the frozen broccoli and cauliflower florets. Reduce the heat to a simmer and cook for about 6–8 minutes, until the vegetables are tender. The soup will initially be thick; the frozen vegetables will release water as they cook.

4. 4

   Reduce the heat to low, or turn off the heat if serving immediately. Add the room-temperature cream cheese and Greek yogurt, then stir until both are evenly incorporated throughout the soup.

5. 5

   Serve the soup in approximately 1 1/2-cup portions. Add cilantro, diced onion, jalapeño, shredded cheese or queso fresco, and tortilla chips as desired.

Notes

The recipe yields 12 servings of about 1 1/2 cups, or approximately 12 ounces, each. Ground turkey or chicken may be used instead of ground beef. Fresh vegetables can be substituted for frozen; if the soup is too thick when using fresh vegetables, add a little water or broth. For a non-creamy version, add 2–4 cups of broth or water when adding the canned ingredients and omit the cream cheese and Greek yogurt.

Nutrition per serving

• main
• soup
• high-protein
• meal-prep
• Mexican-inspired
• one-pot
• quick
• under-30-minutes