High-Protein Taco Soup
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1 lb lean ground turkey or 93% lean ground beef
- 1 medium yellow onion, diced
- 1 bell pepper, diced (any color)
- 2 cans (15 oz each) black beans, rinsed and drained
- 1 can (15 oz) pinto beans, rinsed and drained
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 packet (1 oz) low-sodium taco seasoning
- 2 cups low-sodium beef or chicken broth
- 1/2 cup plain Greek yogurt (for garnish/extra protein)
- Optional: fresh cilantro, lime wedges, and avocado for serving
Instructions
- Heat a large stockpot or Dutch oven over medium-high heat. Add the ground turkey or beef along with the diced onion and bell pepper. Cook until the meat is fully browned and the vegetables are soft, about 6 to 8 minutes. Make sure to break the meat into small crumbles as it cooks. Drain any excess fat if necessary.
- Sprinkle the taco seasoning packet over the cooked meat and vegetable mixture. Stir well to ensure the spices coat everything evenly. This “blooms” the spices and enhances the overall flavor of the soup.
- Add the black beans, pinto beans, corn, diced tomatoes with green chilies (do not drain the tomatoes), and the broth to the pot. Stir everything together until well combined. The liquid should just cover the ingredients.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for 15 to 20 minutes. This allows the beans to soften slightly and the flavors to integrate beautifully.
- Taste the soup and adjust the seasoning with salt or pepper if needed. Remove from heat and prepare your favorite toppings for serving.
Find it online: https://www.pleasecook.com/high-protein/high-protein-taco-soup/