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High Protein Creamy Taco Soup

A delicious and hearty soup that combines the flavors of taco into a creamy dish, packed with lean protein and customizable ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb lean ground turkey or chicken Can substitute with lean ground beef.
  • 1 tablespoon olive oil
  • 1 packet taco seasoning Homemade taco seasoning is also an option.
  • 1 14.5 oz can diced tomatoes
  • 1 10 oz can green chilies Optional for heat.
  • 1 15 oz can black beans Drain and rinse before adding.
  • 1 cup low-sodium chicken broth Can substitute with vegetable broth for vegetarian option.
  • 8 oz cream cheese Can substitute with Greek yogurt for a healthier option.
  • 1 cup shredded cheddar cheese
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon cumin
  • Salt and pepper to taste

Method
 

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

Notes

To store, let it cool to room temperature, transfer to an airtight container, and refrigerate for up to 4 days. For longer storage, freeze for 2-3 months. Reheat on the stove until heated through.