This creamy, taco-inspired soup combines lean ground beef, zesty tomatoes, and a colorful mix of black beans, pinto beans, and corn. Seasoned with taco spices and ranch mix, it’s loaded with peppers, onions, broccoli, and cauliflower. Fat-free cream cheese and Greek yogurt add a smooth, creamy texture to this hearty, protein-rich meal, perfect for a comforting bowl on chilly nights.
12 servings, 260 calories per serving, 24 grams of protein per serving
Ingredients
- 2 pounds Ground Beef
- 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 Fat Free Greek Yogurt
Optional Toppings:
- cilantro
- diced onions
- diced jalapeno
- shredded cheese
- tortilla chips
You'll Need
- kosher salt
- black pepper
- large pot
1. Cook Beef
Heat a large pot over medium-high heat. Brown the ground beef before breaking apart and fully cooking.
2. Combine Ingredients
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 Vegetables
Add the frozen vegetables and reduce to a simmer. Cook until the vegetables are tender, about 6-8 minutes.
4. Add Creamy Ingredients
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 & Enjoy!
Serve with cilantro, diced onion and jalapeño, shredded cheese or queso fresco, and tortilla chips, if desired.