Description
A hearty, protein-packed soup with vibrant flavors that is quick and easy to prepare.
Ingredients
Scale
- 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
Instructions
- Heat a large pot over medium-high heat. Brown the ground beef before breaking apart and fully cooking.
- 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.
- Reduce heat to low or turn off if serving immediately. Add the cream cheese and Greek yogurt, stirring until evenly incorporated.
- Serve with cilantro, diced onion and jalapeño, shredded cheese or queso fresco, and tortilla chips, if desired.
Notes
For a creamier finish, replace half the Greek yogurt with avocado puree before serving. Store in an airtight container for up to 4 days in the fridge or about 3 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 24g
- Cholesterol: 65mg