High Protein Creamy Taco Soup – Hearty, Spiced & Comforting
A creamy, protein-packed taco soup made with ground meat, beans, spices, and a tangy yogurt or cream cheese finish. Comforting, filling, and perfect for meal prep.
Ingredients
1 lb lean ground beef or turkey
1 yellow onion, diced
1 bell pepper, chopped (optional)
3 garlic cloves, minced
1 tbsp tomato paste
1 can diced tomatoes (14.5 oz)
1 can black beans, drained
1 can pinto or kidney beans, drained
1 cup corn kernels (fresh or frozen)
3 cups chicken or beef broth
2 tbsp taco seasoning
Salt & pepper to taste
¾ cup Greek yogurt or 4 oz light cream cheese
Optional Toppings:
Shredded cheese, cilantro, avocado, lime, tortilla chips
Instructions
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Brown ground meat in a large pot over medium heat. Drain if needed.
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Add onion and bell pepper; cook 3–4 minutes until soft. Stir in garlic and tomato paste.
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Add diced tomatoes, beans, corn, broth, and taco seasoning. Bring to a boil.
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Reduce heat and simmer for 15–20 minutes.
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Turn off heat and stir in Greek yogurt or cream cheese until smooth.
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Serve with desired toppings.
Notes
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For slow cooker, add all (except yogurt) and cook on low for 6–8 hours.
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Store leftovers in fridge 4 days or freeze up to 2 months.
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Use plant-based crumbles for a vegetarian version.