High Protein Creamy Taco Soup Recipes

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CREAMY TACO SOUP



Creamy Taco Soup image

This creamy taco soup recipe is loaded with ground beef, flavorful taco spices, corn, beans, and you can dress it up with all your favorite toppings!

Provided by Natasha Bull

Categories     Soup

Time 30m

Number Of Ingredients 14

1 pound lean ground beef
1/2 red bell pepper (chopped)
2 (10 fluid ounce) cans Ro-tel diced tomatoes & green chilies (with juices)
4 cups chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 tablespoon chili powder
1 (12 fluid ounce) can corn (drained)
1 (15 fluid ounce) can black beans (drained & rinsed)
1 (8 ounce) block of cream cheese ((I used Philly))
Salt & pepper (to taste)
Toppings (optional): grated cheddar, avocado, cilantro, tortilla strips, etc.

Steps:

  • Take the cream cheese out of the fridge an hour or more prior to starting the recipe to let it soften up, or microwave it for 20-30 seconds.
  • Add the ground beef to a large soup pot over medium-high heat. Brown the beef, and if there's excess fat, spoon most of it out.
  • Add all the ingredients to the pot except for the cream cheese and salt & pepper.
  • Increase the heat to high and bring the soup to a boil. Turn down the heat so it's simmering gently for 8 minutes. While the soup cooks, prep your toppings.
  • Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in (you may have to stir it a fair bit until it's fully dissolved). Season the soup with salt & pepper and serve with toppings as desired.

Nutrition Facts : Calories 370 kcal, Carbohydrate 26 g, Protein 26 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 88 mg, Sodium 1131 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving

HIGH PROTEIN CREAMY TACO SOUP



High Protein Creamy Taco Soup image

Lean ground beef, black and pinto beans, golden corn, and tons of vegetables come together to make soup that's the perfect solution for high protein meal prep in a hurry.

Provided by Mason Woodruff

Categories     Healthy Soup and Chili

Time 25m

Number Of Ingredients 12

2 pounds Ground Beef (96/4)
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 (227g) Fat Free Greek Yogurt

Steps:

  • Heat a large pot over medium-high heat. Brown the ground beef before breaking apart and fully cooking.
  • Once the meat is fully cooked, add all the canned ingredients and seasoning packets. Stir to fully combine and bring to a boil.
  • Add the frozen vegetables and reduce to a simmer. Cook until the vegetables are tender, about 6-8 minutes. (The soup will be thick but the vegetables will release water as they cook.)
  • 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.
  • Serve with cilantro, diced onion and jalapeño, shredded cheese or queso fresco, and tortilla chips, if desired.

Nutrition Facts : Calories 260 calories, Carbohydrate 30 grams carbohydrates, Fat 4 grams fat, Fiber 6 grams fiber, Protein 24 grams protein, ServingSize 1 1/2 cup (about 12 oz)

CREAMY TACO SOUP



Creamy Taco Soup image

This is a quick and delicious creamy taco soup that is also very flexible. You can make it as spicy or as mild as you like. We like it served over corn tortilla chips, and topped with some shredded cheese and a dollop of sour cream. It's also low carb.

Provided by SandyR

Categories     Taco Soup

Time 55m

Yield 8

Number Of Ingredients 11

2 pounds ground beef
1 cup diced onion
2 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon chili powder
1 (8 ounce) package cream cheese, softened and cut into pieces
4 cups beef broth
2 (14.5 ounce) cans diced tomatoes, undrained
1 (7 ounce) can chopped mild green chiles
½ cup heavy cream
1 teaspoon salt, or to taste

Steps:

  • Heat a large soup pot over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot pot until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain and discard grease if necessary.
  • Stir in cumin and chili powder and cook for 2 to 3 minutes. Drop cream cheese pieces into the pot; mix well and cook until melted and no white chunks remain. Stir in beef broth, undrained diced tomatoes, green chiles, cream, and salt. Reduce heat to medium and cook until heated through, about 30 minutes, or longer if desired; do not allow to boil or curdling/separation may occur.

Nutrition Facts : Calories 438.1 calories, Carbohydrate 8.8 g, Cholesterol 120.8 mg, Fat 33.6 g, Fiber 1.9 g, Protein 24.1 g, SaturatedFat 16.7 g, Sodium 1298.4 mg, Sugar 4.3 g

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