High Protein Creamy Taco Soup
A delightful dish that combines the comforting flavors of taco seasoning with a creamy twist, making it a nourishing choice for busy weeknights and meal prep.
Ingredients
Main Ingredients
- 1 lb Ground Beef (96/4) (or turkey for a lighter option)
- 15 oz Sliced Stewed Tomatoes (or fresh chopped tomatoes)
- 10 oz RO-TEL (or regular diced tomatoes)
- 15 oz Black Beans (or chickpeas)
- 15 oz Pinto Beans (or other preferred beans)
- 15 oz Whole Kernel Corn (omit for lower carb version)
- 2 packets Taco Seasoning (homemade seasoning can reduce sodium)
- 1 packet Ranch Dip Mix (optional; can use homemade spice blends)
- 12 oz Frozen Pepper & Onion Blend (fresh vegetables can be used)
- 12 oz Frozen Broccoli & Cauliflower Florets (replace with other frozen vegetables if desired)
- 8 oz Fat Free Cream Cheese (or reduced-fat alternatives)
- 1 cup Fat Free Greek Yogurt (or sour cream)
Instructions
Preparation
- In a large pot, brown the ground beef or turkey over medium heat until fully cooked. Drain excess fat if necessary.
- Add the frozen pepper and onion blend to the pot and sauté for about 3-4 minutes until softened.
- Stir in the sliced stewed tomatoes, RO-TEL, and all beans. Mix well.
- Sprinkle in the taco seasoning and ranch dip mix; stir to combine everything evenly.
- Add the frozen broccoli and cauliflower, then incorporate the cream cheese. Stir until melted and creamy.
- Finally, stir in the Greek yogurt (or sour cream) until well blended and serve hot.
Notes
Store in an airtight container in the refrigerator for up to three to four days. For freezing, let it cool completely before transferring to a freezer-safe container. It can last for up to three months in the freezer.