High Protein Creamy Taco Soup

Why Make This Recipe

High Protein Creamy Taco Soup is a delicious and nutritious meal that brings together the bold flavors of taco seasoning with the comfort of a hearty soup. This recipe is perfect for a quick weeknight dinner or a satisfying lunch. It is loaded with protein thanks to lean ground turkey or chicken, making it a healthy choice for anyone looking to up their protein intake. Plus, it’s creamy and filling, making it a favorite for both kids and adults.

How to Make High Protein Creamy Taco Soup

Making High Protein Creamy Taco Soup is simple and straightforward. Follow these easy steps to whip up this tasty dish in no time.

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:

1. In a large pot, heat olive oil over medium heat. Add the ground turkey or chicken and cook until browned.
2. Add taco seasoning, garlic powder, onion powder, cumin, salt, and pepper. Stir to coat the meat.
3. Pour in the diced tomatoes, green chilies (if using), black beans, and chicken broth. Stir to combine.
4. Bring to a simmer, then add the cubed cream cheese. Stir until the cream cheese melts and the soup becomes creamy.
5. Add the shredded cheddar cheese and stir until melted and smooth.
6. Taste and adjust seasoning if needed.
7. 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 bowls while it’s still warm. You can add garnishes like sour cream, fresh cilantro, and a squeeze of lime juice for extra flavor. This soup pairs well with tortilla chips, cornbread, or a simple side salad.

How to Store High Protein Creamy Taco Soup

To store leftovers, let the soup cool to room temperature. Then, transfer it to an airtight container and refrigerate. It will stay fresh for up to 3 days in the fridge. If you want to keep it longer, consider freezing the soup. Let it cool completely before pouring it into a freezer-safe container. It can be frozen for up to 3 months. To reheat, simply thaw in the fridge overnight and warm it on the stove.

Tips to Make High Protein Creamy Taco Soup

• For an extra kick, add more green chilies or some diced jalapeños.
• To make it even creamier, you can add a splash of heavy cream or milk after adding the cheese.
• You can use ground beef or a meat alternative if you prefer.
• Feel free to throw in some veggies like corn or bell peppers for added nutrition.

Variation

You can customize this recipe by swapping the protein or adding your favorite beans. If you want a vegetarian version, replace the meat with lentils or tofu and use vegetable broth instead of chicken broth.

FAQs

1. Can I make this soup in a slow cooker?
Yes! You can combine all the ingredients in a slow cooker, except for the cream cheese and cheddar. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream cheese and cheddar at the end until melted.

2. Is this soup gluten-free?
Yes, this recipe is gluten-free if you use gluten-free taco seasoning and check the labels on the canned ingredients.

3. Can I use a different type of cheese?
Absolutely! You can use Monterey Jack, pepper jack, or even cream cheese alternatives to suit your taste or dietary needs.

High Protein Creamy Taco Soup

A delicious and nutritious meal loaded with protein, featuring the bold flavors of taco seasoning in a hearty and creamy soup.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb lean ground turkey or chicken You can substitute with ground beef or a meat alternative.
• 1 tablespoon olive oil
• 1 packet taco seasoning Or use 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 Substitute with vegetable broth for a vegetarian version.
• 8 oz cream cheese, cubed You can use cream cheese alternatives.
• 1 cup shredded cheddar cheese Substitutions include Monterey Jack or pepper jack.
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon cumin
• Salt and pepper to taste

Method

 

Cooking

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

Notes

For an extra kick, add more green chilies or some diced jalapeños. To make it even creamier, you can add a splash of heavy cream or milk after adding the cheese. Feel free to include veggies like corn or bell peppers for added nutrition. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.