High Protein Creamy Taco Soup Recipe

This High Protein Creamy Taco Soup is a comforting and flavorful meal that’s perfect for busy weeknights. Packed with lean protein and rich, creamy textures, it’s a satisfying dish that brings all the favorite taco flavors in a warm bowl.

Ingredients

• 1 lb (450g) lean ground turkey or chicken
• 1 tablespoon olive oil
• 1 packet taco seasoning (or homemade taco seasoning)
• 1 (14.5 oz) can diced tomatoes
• 1 (10 oz) can green chilies (optional)
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup low-sodium chicken broth
• 8 oz cream cheese, cubed
• 1 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions

1. Step 1: In a large pot, heat olive oil over medium heat. Add the ground turkey or chicken and cook until browned.
2. Step 2: Add taco seasoning, garlic powder, onion powder, cumin, salt, and pepper. Stir to coat the meat evenly.
3. Step 3: Pour in the diced tomatoes, green chilies (if using), black beans, and chicken broth. Stir to combine all ingredients.
4. Step 4: Bring the soup to a simmer, then add the cubed cream cheese. Stir continuously until the cream cheese melts and the soup becomes creamy.
5. Step 5: Add the shredded cheddar cheese and stir until it melts smoothly into the soup.
6. Step 6: Taste the soup and adjust seasoning with salt and pepper if needed.
7. Step 7: Serve hot, garnished with sour cream, fresh cilantro, and a squeeze of lime if desired.

Tips & Variations

• For extra heat, add a diced jalapeño or a dash of hot sauce while simmering.
• Swap cream cheese for Greek yogurt for a lighter creamy texture.
• Use ground beef instead of turkey or chicken if preferred.
• Serve with tortilla chips or warm corn tortillas for a complete meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, you can substitute the ground meat with plant-based crumbles or extra beans and vegetables for a vegetarian version.

Is it possible to make this soup dairy-free?

To make it dairy-free, omit cream cheese and cheddar or replace them with dairy-free cheese alternatives or coconut milk to keep the creamy texture.

High Protein Creamy Taco Soup Recipe

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★★★★★

4.6 from 76 reviews

This High Protein Creamy Taco Soup is a comforting, flavorful dish featuring lean ground turkey or chicken simmered with taco seasoning, beans, and tomatoes, then enriched with cream cheese and shredded cheddar for a creamy, satisfying texture. Perfect for a hearty lunch or dinner, this soup combines Mexican-inspired spices with a rich and creamy finish.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Protein and Meat

• 1 lb (450g) lean ground turkey or chicken

Liquids and Canned Goods

• 1 (14.5 oz) can diced tomatoes
• 1 (10 oz) can green chilies (optional)
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup low-sodium chicken broth

Dairy

• 8 oz cream cheese, cubed
• 1 cup shredded cheddar cheese

Spices and Seasonings

• 1 tablespoon olive oil
• 1 packet taco seasoning (or homemade taco seasoning)
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions

1. Brown the Meat: In a large pot, heat olive oil over medium heat. Add the ground turkey or chicken and cook until browned, breaking it up with a spoon as it cooks to ensure even cooking.
2. Add Seasonings: Sprinkle in the taco seasoning, garlic powder, onion powder, cumin, salt, and pepper. Stir well to thoroughly coat the meat with the spices and enhance its flavor.
3. Add Remaining Ingredients: Pour in the diced tomatoes, green chilies if using, black beans, and chicken broth. Stir everything together to combine all the flavors.
4. Simmer and Add Cream Cheese: Bring the mixture to a simmer over medium heat. Add the cubed cream cheese to the pot, stirring continuously until it melts completely, creating a creamy base for the soup.
5. Melt Cheddar Cheese: Stir in the shredded cheddar cheese and mix until the cheese is fully melted and incorporated into the soup, resulting in a smooth and silky texture.
6. Adjust Seasoning: Taste the soup and adjust salt and pepper if needed, ensuring a balanced flavor profile.
7. Serve: Serve the soup hot, optionally garnished with sour cream, fresh cilantro, and a squeeze of lime for an extra burst of freshness.

Notes

• You can substitute cream cheese with Greek yogurt for a lighter version, but add it off the heat to prevent curdling.
• If you prefer a spicier soup, increase the amount of green chilies or add a pinch of cayenne pepper.
• This soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.
• Serve with tortilla chips or warm corn bread for a complete meal.
• For a vegetarian option, replace ground turkey with textured vegetable protein (TVP) or omit and add extra beans.

Keywords: high protein soup, creamy taco soup, ground turkey soup, easy dinner, Mexican soup, healthy taco soup, creamy chicken soup, low fat high protein