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High-Protein Creamy Taco Soup

High-protein creamy taco soup combines browned beef, two kinds of beans, corn, and tomatoes in a simmered broth. Cream cheese melts into the soup for a creamy texture, while tempered Greek yogurt keeps the finish smooth.
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Prep Time 10 minutes
Cook Time 34 minutes
Total Time 44 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 1.5 lb ground beef 90% lean
  • 1 packet (1 oz) taco seasoning
  • 1 can (14.5 oz) diced tomatoes with green chiles undrained
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) pinto beans drained and rinsed
  • 1 can (15 oz) corn drained
  • 4 cups beef broth low-sodium
  • 4 oz cream cheese softened and cut into cubes
  • 1 cup Greek yogurt plain, nonfat

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat, then add the onion and ground beef. Cook for 7–9 minutes, breaking up the beef, until the onion is tender and the beef is browned and reaches 160°F.
  2. Stir in the taco seasoning, tomatoes, black beans, pinto beans, corn, and beef broth.
  3. Bring the soup to a boil, then reduce the heat and simmer uncovered for 15–20 minutes.
  4. Reduce the heat to low and stir in the cream cheese until melted and the soup is creamy, about 3–5 minutes.
  5. Remove the pot from the heat.
  6. Whisk about 1 cup of hot soup into the Greek yogurt a little at a time.
  7. Stir the yogurt mixture back into the pot until smooth, then serve.

Notes

For the smoothest finish, temper the Greek yogurt with hot soup a little at a time. Refrigerate leftovers for 3–4 days; freeze for up to 3 months, though the texture may change slightly after thawing. For a dairy-free variation, use dairy-free cream cheese and plain unsweetened dairy-free yogurt.