High Protein Creamy Taco Soup

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.

4.59 from 722 votes

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Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Calories: 260kcal

Author: Mason Woodruff

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

Heat a large pot over medium-high heat. Brown the ground beef before breaking apart and fully cooking.
Once the meat is fully cooked, add all the canned ingredients and seasoning packets. Stir to fully combine and bring to a boil.
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.)
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.
Serve with cilantro, diced onion and jalapeño, shredded cheese or queso fresco, and tortilla chips, if desired.

Video

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.

Nutrition