Ingredients:

  • 1 lb lean ground beef (93% lean)
  • 1 cup low-fat cottage cheese
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 cup frozen corn
  • 1 medium yellow onion, finely diced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (4 oz) diced green chiles
  • 2 cups low-sodium beef broth
  • 3 tbsp taco seasoning
  • 1 tbsp olive oil

Instructions:

  1. Heat 1 tbsp olive oil over medium high heat in a large Dutch oven. Note: The oil prevents the beef from sticking and helps the onions soften.
  2. Add 1 lb lean ground beef and 1 medium yellow onion, cooking until the beef is mahogany colored and the onions are translucent.
  3. Stir in 3 tbsp taco seasoning and cook for 60 seconds until the spices smell fragrant and toasted.
  4. Pour in 1 can (14.5 oz) fire roasted diced tomatoes, 1 can (4 oz) diced green chiles, 1 can (15 oz) black beans, 1 can (15 oz) kidney beans, and 1 cup frozen corn.
  5. Add 2 cups low sodium beef broth. Note: This provides the base liquid without adding too much salt.
  6. Bring the mixture to a boil, then reduce heat to low.
  7. Simmer for 15 minutes until the liquid has reduced slightly and flavors meld.
  8. Remove the pot from the heat. Note: If you boil the cottage cheese, it can split or grain.
  9. Stir in 1 cup blended cottage cheese, whisking continuously until the soup is velvety and creamy.