High protein creamy taco soup

2.0 cup kernels Yellow Sweet Corn, Frozen
1.0 cup, strips Green Peppers (bell peppers)
2.0 cup Stewed Tomatoes
2.0 cup Beans, pinto
16.0 oz Turkey, Ground turkey, 93% lean
2.0 cup Bush's, Black Beans
4.0 tsp Old El Paso Taco Seasoning
6.0 oz yogurt Greek Gods Poseidon Greek Yogurt nonfat plain
100.0 gram(s) bell pepper, red, sweet, raw
2.5 cup Birds Eye - Steamfresh (Frozen) Broccoli & Cauliflower
8.0 oz Cream Cheese Fat Free (Great Value)
0.5 tsp Ranch Dip Mix Hidden Valley Ranch
2.5 serving rotel tomatos

In a large pot or an Instant Pot, brown your choice of ground meat over medium high heat with one packet of taco seasoning. (Use the saute function if using an Instant Pot.) Once the meat is fully cooked, add all the canned ingredients, cauliflower and broccoli, and remaining seasoning packets to a large pot. Heat the mixture until the frozen veggies begin to soften, stirring often, before reducing the heat to low. Add the cream cheese and Greek yogurt to the soup and simmer for 5-10 minutes or until the cream cheese and Greek yogurt are fully incorporated and no lumps remain. To portion this out, you can weigh your final mixture in a large bowl using a food scale. Depending on your calorie/macro goals, portion accordingly. Using the total calories (~3,300), you could portion out 16 205-calorie meals, 10 330-calorie meals, 7 470-calorie meals, or whatever works best for your meal frequency and calorie needs. Be sure to account for anything you'll add to the soup like cheese, sour cream, chips, etc. Notes Per 1/16 serving: 210 Calories, 18g Protein, 23g Carbs, 5g Fat Each serving has 3 Smart Points. Entire Recipe's Calorie & Macronutrient Breakdown: 3,336 Calories, 297g Protein, 366g Carbs, 76g Fat Serving Size: 1/16

Number of Servings: 16.0

Recipe submitted by SparkPeople user TEENMIST153.