Description
A hearty, creamy Tex-Mex–inspired soup loaded with lean ground meat, beans, corn, tomatoes, and taco spices. Finished with cream cheese and Greek yogurt for a rich texture and extra protein, this comforting dish is perfect for busy weeknights or meal prep.
Ingredients
1 lb lean ground beef or turkey
1 medium onion, diced
2–3 garlic cloves, minced
1 red bell pepper, diced
2 Tbsp taco seasoning mix (homemade or packaged)
1 can (14–15 oz) diced tomatoes
1 can corn (or 1 cup frozen corn)
1 can black beans, drained and rinsed
4 cups low-sodium beef or chicken broth
8 oz cream cheese, softened
1 cup plain Greek yogurt (low- or non-fat)
Fresh cilantro, lime wedges, shredded cheese, avocado, or tortilla strips for garnish (optional)
Instructions
In a large pot or Dutch oven, heat a small amount of oil over medium-high. Brown the ground beef or turkey, breaking it apart as it cooks.
Add diced onion and minced garlic. Sauté until the onion turns translucent.
Stir in taco seasoning and diced bell pepper. Cook for 1–2 minutes to bloom the spices.
Add diced tomatoes, corn, black beans, and broth. Bring to a boil, then reduce to a simmer for about 10 minutes, stirring occasionally.
Lower the heat. Add softened cream cheese in small chunks, stirring until fully melted and smooth. Stir in Greek yoghurt until creamy.
Taste and adjust seasoning if necessary. Serve hot with optional garnishes like cilantro, lime, cheese, avocado, or tortilla strips.
Notes
For extra heat, add jalapeños, chipotle powder, or cayenne with the taco seasoning.
To freeze, omit cream cheese and yoghurt before freezing; add them after reheating for the best texture.
For a lighter version, use ground turkey breast and fat-free Greek yoghurt.
Slow cooker or Instant Pot methods: cook all ingredients except dairy, then add cream cheese and yogurt at the end.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex / American