Can I make this high protein creamy taco soup in a slow cooker?

Yes! Brown the meat first, then add everything except the cream cheese and Greek yogurt to your slow cooker. Cook on low for 4 to 6 hours or high for 2 to 3 hours. Stir in the creamy ingredients during the last 15 minutes with the cooker on warm.

What if I don't like broccoli and cauliflower?

The beauty of this high protein taco soup is how well the veggies blend in. Once cooked and stirred, they practically disappear into the soup. If you really want to skip them, add extra peppers and onions, or try zucchini or green beans instead.

Can I use fresh vegetables instead of frozen?

Absolutely! Just note that fresh vegetables won't release as much liquid, so you may need to add 1 to 2 cups of broth or water to achieve the right consistency for your creamy taco soup.

Easy High Protein Creamy Taco Soup Recipe - 24g Protein & 260 Calories

High Protein Creamy Taco Soup

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This high protein taco soup is loaded with vegetables and creamy components, delivering 24 grams of protein and only 260 calories per serving. Perfect for meal prep and super easy to make.

Author: James Carter Jr
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Mexican-American

Ingredients

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2 pounds ground beef (96/4)
15 oz can sliced stewed tomatoes
10 oz can RO-TEL (diced tomatoes with green chiles, original or hot)
15 oz can black beans (undrained)
15 oz can pinto beans (undrained)
15 oz can whole kernel corn (undrained)
2 packets taco seasoning
1 packet ranch dip mix
12 oz bag frozen pepper and onion blend
12 oz bag frozen broccoli and cauliflower florets
8 oz fat free cream cheese, room temperature
1 cup (227g) fat free Greek yogurt

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Instructions

Heat a large stock pot over medium-high heat. Pat ground beef dry with paper towel, add to pot, and press down to create surface area. Leave untouched for 3-4 minutes, then break apart and cook until no pink remains and meat is browned, about 10-12 minutes total.
Add all canned ingredients with their liquid, taco seasoning, and ranch dip mix to the pot. Stir until fully combined. The mixture will look very thick, which is normal. Bring to a rolling boil, about 3-5 minutes.
Add both bags of frozen vegetables and reduce heat to a simmer. Cook for 6-8 minutes, stirring occasionally, until vegetables are tender and have released their water, thinning the soup.
Reduce heat to low or turn off completely. Add room temperature cream cheese in chunks and Greek yogurt. Stir gently but continuously, breaking up chunks, until completely smooth with no white streaks, about 2-3 minutes.
Taste and adjust seasoning if needed. Serve hot with your favorite toppings like cilantro, diced onion and jalapeño, shredded cheese, and tortilla chips.

Notes

All canned ingredients go in undrained for nutrition accuracy and flavorful cooking liquid.
Can substitute ground chicken or ground turkey for ground beef. Add 1-2 tablespoons olive oil if using turkey or chicken as they are leaner.
If using fresh vegetables and soup is too thick, add 1-2 cups water or broth as needed.
Can use blended low fat cottage cheese instead of cream cheese and Greek yogurt for extra protein boost.
For non-creamy version, add 2-4 cups of broth or water when adding canned vegetables.
Make sure cream cheese is at room temperature to prevent lumps.
Soup freezes well for up to 3 months for best quality. Creamy components may separate slightly but stir back together when reheating.

Nutrition

Serving Size: 1.5 cups (about 12 oz)
Calories: 260 kcal
Sugar: 6 g
Sodium: 850 mg
Fat: 5 g
Saturated Fat: 2 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 7 g
Protein: 24 g
Cholesterol: 55 mg

Find it online: https://www.benefitiany.com/easy-high-protein-creamy-taco-soup/