Why Make This Recipe
High Protein Creamy Taco Soup is a delicious and hearty meal that brings the flavors of a taco to your bowl. Packed with lean protein from ground turkey or chicken, this soup fills you up without weighing you down. It’s creamy, flavorful, and perfect for a quick dinner or lunch. Plus, it’s easy to make and can be customized to suit your taste!
How to Make High Protein Creamy Taco Soup
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
Directions:
- In a large pot, heat the olive oil over medium heat. Add the ground turkey or chicken and cook until browned.
- Add the taco seasoning, garlic powder, onion powder, cumin, salt, and pepper. Stir to coat the meat.
- Pour in the diced tomatoes, green chilies (if using), black beans, and chicken broth. Stir to combine.
- Bring to a simmer, then add the cubed cream cheese. Stir until the cream cheese melts and the soup becomes creamy.
- Add the shredded cheddar cheese and stir until melted and smooth.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with sour cream, cilantro, and a squeeze of lime if desired.
How to Serve High Protein Creamy Taco Soup
Serve High Protein Creamy Taco Soup in a bowl, topped with your favorite garnishes. Popular options include sour cream, fresh cilantro, avocado, and lime wedges. You can also serve it with tortilla chips or crusty bread for dipping!
How to Store High Protein Creamy Taco Soup
To store the soup, let it cool to room temperature, then transfer it to an airtight container. It can be kept in the refrigerator for up to 4 days. If you want to store it longer, consider placing it in the freezer where it will last for about 2-3 months. To reheat, simply thaw in the fridge overnight and warm on the stove until heated through.
Tips to Make High Protein Creamy Taco Soup
- For a spicier kick, add more diced green chilies or jalapeños.
- You can substitute the cream cheese with Greek yogurt for a healthier option.
- If you like a thicker soup, reduce the amount of chicken broth.
- Don’t be afraid to add other veggies like corn or bell peppers for extra nutrition!
Variation
You can easily turn this soup into a vegetarian dish by replacing the ground turkey or chicken with lentils or more beans. Also, use vegetable broth instead of chicken broth for a fully vegetarian option.
FAQs
Can I use beef instead of turkey or chicken?
Yes, you can use lean ground beef instead of turkey or chicken. Just be aware that it may change the nutritional profile.
Is this soup gluten-free?
Yes, as long as you use a gluten-free taco seasoning, this soup can be gluten-free.
Can I make this soup in a slow cooker?
Absolutely! You can brown the meat first, then combine all the ingredients in a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours. Add the cream cheese and cheddar cheese in the last 30 minutes of cooking.
High Protein Creamy Taco Soup
Ingredients
Method
- In a large pot, heat the olive oil over medium heat.
- Add the ground turkey or chicken and cook until browned.
- Add the taco seasoning, garlic powder, onion powder, cumin, salt, and pepper. Stir to coat the meat.
- Pour in the diced tomatoes, green chilies (if using), black beans, and chicken broth. Stir to combine.
- Bring to a simmer, then add the cubed cream cheese. Stir until the cream cheese melts and the soup becomes creamy.
- Add the shredded cheddar cheese and stir until melted and smooth.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with sour cream, cilantro, and a squeeze of lime if desired.