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High Protein Creamy Taco Soup

A comforting and creamy taco soup that's packed with protein, making it a perfect meal for busy weeknights or chilly weekends.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 410
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb lean ground turkey or chicken Can substitute with preferred protein
  • 1 tablespoon olive oil For browning the meat
  • 1 packet taco seasoning Or use homemade
  • 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 Can substitute with vegetable broth
  • 8 oz cream cheese Cubed
  • 1 cup shredded cheddar cheese
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon cumin
  • to taste salt and pepper

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the ground turkey or chicken, cooking until browned.
  2. Stir in the taco seasoning, garlic powder, onion powder, cumin, salt, and pepper to fully coat the meat.
  3. Pour in the diced tomatoes, green chilies (if you're using them), black beans, and chicken broth. Stir to combine everything well.
  4. Bring the mixture to a gentle simmer, then incorporate the cubed cream cheese. Mix until the cheese is melted and the soup reaches a creamy consistency.
  5. Add the shredded cheddar cheese and stir until smooth and well blended.
  6. Taste the soup and adjust the seasoning if necessary. Serve hot, garnished with a dollop of sour cream, fresh cilantro, and lime juice for an extra zing.

Notes

For best results, avoid overcrowding the pan when browning the meat. Consider garnishing with fresh cilantro, avocado slices, or extra cheese. Store leftovers properly in an airtight container for 3 to 5 days.