High Protein Creamy Taco Soup
A delicious and nutritious option for busy weeknights, this creamy taco soup is packed with protein-rich ingredients and creamy goodness, ideal for family gatherings or a cozy evening at home.
Ingredients
Main Ingredients
- 1 lb lean ground turkey or chicken for higher protein content
- 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
Preparation
- In a large pot, heat olive oil over medium heat. Add the ground turkey or chicken and cook until browned.
- Add 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.
Serving
- Serve hot, garnished with sour cream, cilantro, and a squeeze of lime if desired.
Notes
To store leftovers, allow to cool completely before transferring to an airtight container. Refrigerate for 3 to 4 days or freeze for up to three months. Can be made ahead of time for convenience. Adjust spice level by modifying the amount of taco seasoning used or adding fresh jalapeños. Substitute cream cheese for Greek yogurt for a healthier twist.