High Protein Creamy Taco Soup is a delicious and hearty dish that combines the comforting flavors of taco seasonings and creamy textures. It is perfect for chilly days or when you need a quick meal. Packed with lean protein from turkey or chicken and filled with healthy beans and cheese, this soup is both satisfying and nourishing. It takes less than 30 minutes to prepare, making it a great option for busy weeknights. With each spoonful, you get a taste of spices and creaminess that will delight your taste buds. Let’s dive into the steps to make this flavorful soup!
Why You’ll Love This High Protein Creamy Taco Soup
You’ll love this soup because it is not only filling but also high in protein, making it a great choice for dinner. It has layers of flavor from spices and cheese, helping it stand out from regular soups. The recipe is easy to follow, so anyone can make it, regardless of cooking skill. Plus, it is versatile; you can add toppings like sour cream or avocado for an extra touch. Enjoying a comforting bowl of this soup feels like a warm hug on a cold day!
How to Make High Protein Creamy Taco Soup
Ingredients You’ll Need
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
Step-by-Step Directions
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. Serve hot, garnished with sour cream, cilantro, and a squeeze of lime if desired.
How to Serve High Protein Creamy Taco Soup
Serve the soup hot in bowls. Add toppings like sour cream, chopped cilantro, diced avocado, or a sprinkle of lime juice to enhance the flavor. Pair it with tortilla chips or crusty bread for a complete meal.
How to Store High Protein Creamy Taco Soup
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup in freezer-safe containers for up to 2 months. When ready to eat, thaw it overnight in the fridge and reheat on the stove.
Tips for the Best High Protein Creamy Taco Soup
For the best texture, make sure to stir the cream cheese in slowly to avoid lumps. You can adjust the spiciness by adding more or fewer chilies and taco seasoning. Serve with fresh lime wedges to add a burst of flavor.
Recipe Variations
You can swap the lean meat with ground beef or plant-based meat for a different flavor. Add corn or bell peppers for extra veggies. Experiment with different types of cheese or spices to suit your taste.
Frequently Asked Questions (FAQs)
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese to reduce calories and fat.
Is this soup gluten-free?
Yes, if you use gluten-free taco seasoning and check the labels of your other ingredients, the soup can be gluten-free.
Can I make this soup in a slow cooker?
Yes, you can cook all the ingredients in a slow cooker on low for 6-8 hours. Add the cream cheese and cheddar cheese in the last 30 minutes of cooking.
High Protein Creamy Taco Soup
A quick and hearty taco soup packed with lean protein and creamy textures, perfect for chilly days.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-free
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
Instructions
- 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.
- Serve hot, garnished with sour cream, cilantro, and a squeeze of lime if desired.
Notes
For the best texture, stir the cream cheese in slowly to avoid lumps. Adjust spiciness according to preference.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 90mg
