Ingredients
Equipment
Method
- In a large pot or Dutch oven, cook the ground turkey or beef over medium heat until browned and crumbled, 5-7 minutes.
- Add the diced onion and minced garlic to the pot and sauté until the onion is translucent, about 3-5 minutes.
- Stir in the taco seasoning and cook for 1 minute to toast the spices.
- Add the black beans, pinto beans, corn, diced tomatoes, diced tomatoes with green chilies, and chicken broth. Bring the mixture to a boil.
- Reduce the heat to low and let the soup simmer for 15-20 minutes, stirring occasionally, until the flavors have melded.
- Remove the pot from the heat and stir in the plain Greek yogurt until well combined.
- Season with salt and pepper to taste.
- Serve the Creamy High Protein Taco Soup hot, topped with shredded cheese, diced avocado, and crushed tortilla chips, if desired.
Notes
For an even creamier texture, you can blend a portion of the soup in a blender or use an immersion blender before stirring in the Greek yogurt. This soup also freezes well, so you can make a large batch and enjoy it for multiple meals.
