Description
A quick, easy, and satisfying taco soup packed with 30 grams of protein per serving, perfect for busy weeknights.
Ingredients
Scale
- 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
- Heat a large pot over medium-high heat. Brown the ground beef before breaking apart and fully cooking.
- Add all the canned ingredients and seasoning packets, stir to combine, and bring to a boil.
- Add the frozen vegetables and reduce to a simmer, cooking until the vegetables are tender, about 6-8 minutes.
- Reduce the heat to low or turn off the heat. Add the cream cheese and Greek yogurt, stirring until evenly incorporated.
- Serve with toppings like cilantro, diced onion, jalapeño, shredded cheese or queso fresco, and tortilla chips if desired.
Notes
For a smoother soup, use an immersion blender. It’s also freezer-friendly; divide into single portions before freezing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg