High Protein Creamy Taco Soup (Print Version)
Protein-rich comfort food combining lean beef, beans, corn and vegetables in a creamy, flavorful taco-seasoned broth.
# Ingredients:
01 -
2 pounds Ground Beef (96/4)
02 -
15 oz can Sliced Stewed Tomatoes
03 -
10 oz can RO-TEL (diced tomatoes with green chiles)
04 -
15 oz can Black Beans (undrained)
05 -
15 oz can Pinto Beans (undrained)
06 -
15 oz can Whole Kernel Corn (undrained)
07 -
2 packets Taco Seasoning
08 -
1 packet Ranch Dip Mix
09 -
12 oz bag Frozen Pepper & Onion Blend
10 -
12 oz bag Frozen Broccoli & Cauliflower Florets
11 -
8 oz Fat Free Cream Cheese, room temperature
12 -
1 cup (227g) Fat Free Greek Yogurt
# Steps to Follow:
01 -
Heat a large pot over medium-high heat. Brown the ground beef before breaking apart and fully cooking.
02 -
Once the meat is fully cooked, add all the canned ingredients and seasoning packets. Stir to fully combine and bring to a boil.
03 -
Add the frozen vegetables and reduce to a simmer. Cook until the vegetables are tender, about 6-8 minutes. The soup will be thick, but the vegetables will release water as they cook.
04 -
Reduce the heat to low or turn off the heat if you're planning to serve immediately. Add the cream cheese and Greek yogurt and stir until evenly incorporated.
05 -
Serve with cilantro, diced onion and jalapeño, shredded cheese or queso fresco, and tortilla chips, if desired.
# Additional Notes:
01 -
You can use any combination of frozen vegetables or even fresh vegetables.
02 -
You can use dairy-free cream cheese and yogurt or swap the creamy components altogether with an additional 2-4 cups of water or broth.