High Protein Creamy Taco Soup – Quick, Filling & Delicious
Lean ground beef, black and pinto beans, golden corn, and tons of vegetables come together to make soup that’s the perfect solution for high protein meal prep in a hurry.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 12 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
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*
- 15 oz can Pinto Beans*
- 15 oz can Whole Kernel Corn*
- 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 temp
- 1 cup (227g) Fat Free Greek Yogurt
Instructions
1. Heat a large pot over medium-high heat. Brown the ground beef before breaking apart and fully cooking.
2. Once the meat is fully cooked, add all the canned ingredients and seasoning packets. Stir to fully combine and bring to a boil.
3. 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.)
4. 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.
5. Serve with cilantro, diced onion and jalapeño, shredded cheese or queso fresco, and tortilla chips, if desired.
Notes
*Undrained. If you want to drain, you may need to add water or broth.
You can use any combination of frozen vegetables or even fresh vegetables.
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.
Find it online: https://cookingwithramsay.com/high-protein-creamy-taco-soup/