Can I make High Protein Taco Soup in a slow cooker?

Yes. Brown the ground beef first, then transfer it to a slow cooker along with the tomatoes, beans, corn, seasonings, and vegetables. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Stir in the cream cheese and Greek yogurt during the final 20 to 30 minutes of cooking for the best texture.

How can I increase the protein content even more?

To make High Protein Taco Soup even higher in protein, use extra lean ground beef, ground chicken, or ground turkey. You can also add additional Greek yogurt, blended cottage cheese, or extra beans. Some people even stir in shredded chicken breast for an additional protein boost.

What is the best way to reheat High Protein Taco Soup?

Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally. You can also microwave individual portions in 30-second intervals, stirring between each interval. If the soup thickens after storage, add a splash of broth or water while reheating.

Can I make High Protein Taco Soup gluten-free?

Yes. Most ingredients in High Protein Taco Soup are naturally gluten-free, but always check the labels on taco seasoning, ranch seasoning, canned goods, and toppings. Choosing certified gluten-free products ensures the entire recipe remains gluten-free

High Protein Taco Soup: Easy One-Pot Healthy Recipe

Name: High Protein Taco Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 2 lb (907 g) 96% lean ground beef; 1 can (15 oz / 425 g) sliced stewed tomatoes, undrained; 1 can (10 oz / 283 g) diced tomatoes with green chiles, undrained; 1 can (15 oz / 425 g) black beans, undrained; 1 can (15 oz / 425 g) pinto beans, undrained; 1 can (15 oz / 425 g) whole kernel corn, undrained; 2 packets (1 oz / 28 g each) taco seasoning; 1 packet (1 oz / 28 g) ranch seasoning mix; 1 bag (12 oz / 340 g) frozen pepper and onion blend; 1 bag (12 oz / 340 g) frozen broccoli and cauliflower florets; 8 oz (227 g) fat-free cream cheese, softened; 1 cup (227 g) fat-free Greek yogurt; 2 tbsp (8 g) chopped fresh cilantro, for garnish; 1 jalapeño, sliced, for garnish (optional); 1/2 cup (56 g) shredded cheese, for serving (optional); 1 cup (30 g) tortilla chips, crushed, for serving (optional)

Description

High Protein Taco Soup is a creamy, hearty Tex-Mex soup made with lean ground beef, beans, corn, tomatoes, vegetables, cream cheese, and Greek yogurt. Packed with protein, fiber, and bold taco flavors, this easy one-pot meal is perfect for meal prep, healthy family dinners, and satisfying comfort food cravings.

Ingredients

Scale

2 lb (907 g) 96% lean ground beef
1 can (15 oz / 425 g) sliced stewed tomatoes, undrained
1 can (10 oz / 283 g) diced tomatoes with green chiles, undrained
1 can (15 oz / 425 g) black beans, undrained
1 can (15 oz / 425 g) pinto beans, undrained
1 can (15 oz / 425 g) whole kernel corn, undrained
2 packets (1 oz / 28 g each) taco seasoning
1 packet (1 oz / 28 g) ranch seasoning mix
1 bag (12 oz / 340 g) frozen pepper and onion blend
1 bag (12 oz / 340 g) frozen broccoli and cauliflower florets
8 oz (227 g) fat-free cream cheese, softened
1 cup (227 g) fat-free Greek yogurt
2 tbsp (8 g) chopped fresh cilantro, for garnish
1 jalapeño, sliced, for garnish (optional)
1/2 cup (56 g) shredded cheese, for serving (optional)
1 cup (30 g) tortilla chips, crushed, for serving (optional)

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Instructions

Heat a large stockpot over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks.
Once the beef is fully cooked, add the stewed tomatoes, diced tomatoes with green chiles, black beans, pinto beans, corn, taco seasoning, and ranch seasoning. Stir well to combine.
Bring the mixture to a gentle boil.
Add the frozen pepper and onion blend along with the broccoli and cauliflower florets.
Reduce the heat to a simmer and cook for 6 to 8 minutes, or until the vegetables are tender.
Reduce the heat to low or remove the pot from the heat.
Add the softened cream cheese and Greek yogurt. Stir continuously until fully melted and incorporated into the soup.
Taste and adjust seasoning if desired.
Serve hot with cilantro, jalapeños, shredded cheese, and tortilla chips if desired.

Notes

Ground turkey or ground chicken can be substituted for the ground beef.
If draining the canned ingredients, add 1 to 2 cups (240 to 480 ml) broth or water to maintain the proper consistency.
For a thinner soup, add extra broth during cooking.
Use dairy-free cream cheese and yogurt for a dairy-free variation.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze individual portions for up to 3 months.
Adjust the spice level by adding jalapeños, cayenne pepper, or hot sauce.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 1/2 cups (12 oz)
Calories: 260
Sugar: 7 g
Sodium: 980 mg
Fat: 4 g
Saturated Fat: 2 g
Unsaturated Fat: 1.5 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 6 g
Protein: 24 g
Cholesterol: 35 mg