There’s something about taco soup that feels like a warm hug in a bowl. But when you add a creamy twist and boost the protein, it goes from comforting to a complete, satisfying meal that you’ll want to make again and again. This High Protein Creamy Taco Soup is the answer to your busy weeknight dinners or cozy weekend lunches. The creamy base is perfectly spiced, and with a hearty dose of protein, you’ll feel full and satisfied without sacrificing flavor. Trust me, once you try this, you’ll be hooked.
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Why You’ll Love High Protein Creamy Taco Soup
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or just indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Great for a family dinner or meal prep for the week. You can make a big batch and have it ready to go for lunch or dinner throughout the week.
Protein-Packed: This soup doesn’t just fill you up—it fuels you, thanks to the high-protein ingredients like lean ground turkey and beans.
Creamy and Comforting: That creamy texture? It’s like a cozy blanket for your taste buds. A perfect balance of richness and spice.
Quick and Easy: All you need is one pot and less than 30 minutes to get this soup on the table. It’s the kind of recipe that’s simple to throw together but packs a punch in terms of flavor.
Crowd-Pleasing: Everyone from kids to adults will love this soup. It’s the perfect balance of creamy, spicy, and savory, making it a universal hit.
Ingredients
Here’s what you need to make this high-protein, creamy taco soup that’s full of flavor and guaranteed to be a crowd-pleaser:
Ground Turkey: A lean, protein-packed base for the soup. You can also use ground chicken if you prefer.
Black Beans: A great source of plant-based protein, adding texture and extra nutrients.
Corn: Sweet corn adds a pop of color and flavor to the soup.
Cream Cheese: This is the key ingredient for making the soup super creamy and dreamy.
Chicken Broth: The base liquid that helps create a comforting soup texture.
Taco Seasoning: A blend of spices that gives the soup that taco flavor we all crave.
Sour Cream: A dollop of sour cream adds creaminess and a bit of tang to finish it off.
Shredded Cheese: Top the soup with shredded cheese for an extra layer of richness.
Instructions
Here’s how to get this creamy, high-protein taco soup on the table in no time:
Cook the Turkey: Start by cooking the ground turkey in a large pot over medium heat. Break it up as it cooks until it’s browned and fully cooked through.
Add the Beans, Corn, and Broth: Once the turkey is cooked, add in the black beans, corn, and chicken broth. Stir to combine, and bring the mixture to a simmer.
Season the Soup: Sprinkle in the taco seasoning and stir until everything is well coated. Taste and adjust the seasoning to your liking.
Creamy Base: Drop in the cream cheese, stirring until it melts and incorporates into the soup, making it rich and creamy.
Simmer and Heat Through: Let the soup simmer for about 5-10 minutes, stirring occasionally. This helps all the flavors meld together.
Serve and Garnish: Ladle the soup into bowls and top with a dollop of sour cream and a sprinkle of shredded cheese. Add fresh cilantro or green onions for an extra touch!
Nutrition Facts
Servings: 4
Calories per serving: 400
Preparation Time:
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
How to Serve High Protein Creamy Taco Soup
This taco soup is rich enough to stand on its own, but here are some ways to make your meal even more delicious:
Tortilla Chips: Serve with a side of crunchy tortilla chips to scoop up the soup and add some texture.
Avocado: Top the soup with fresh avocado slices or guacamole for a creamy, buttery addition.
Fresh Salad: A light, fresh salad with a tangy dressing complements the rich soup perfectly.
Warm Bread: A slice of warm, crusty bread works wonderfully to mop up every last drop of soup.
Presentation Tip: Garnish with fresh cilantro, a squeeze of lime, or a sprinkle of chili flakes to add an extra burst of flavor and color.
Additional Tips
Here are some extra tips to elevate your taco soup experience:
Prep Ahead: Brown the turkey and prep the beans and corn in advance for an even quicker meal when you’re ready to cook.
Adjust the Spice: If you like your soup spicier, feel free to add extra chili powder, jalapeños, or a dash of hot sauce.
Dietary Adjustments: You can swap out the cream cheese for a dairy-free option or use Greek yogurt in place of sour cream for a lighter version.
Storage Tips: Store leftovers in an airtight container for up to 4 days in the fridge. Reheat gently on the stove or in the microwave.
Freeze It: This soup freezes beautifully! Freeze in a freezer-safe container for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat.
FAQ Section
Q1: Can I use beef instead of turkey?
A1: Yes, you can! Ground beef will add a different flavor, but it will still be delicious. Just be sure to drain any excess fat after cooking.
Q2: Can I make this soup vegetarian?
A2: Absolutely! You can omit the turkey and add extra beans, like kidney or pinto beans, or even tofu for some extra protein.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months!
Q4: Can I add more vegetables to this soup?
A4: Definitely! You can add diced tomatoes, zucchini, bell peppers, or spinach for extra veggies.
Q5: Can I make this soup spicier?
A5: Yes! Add a diced jalapeño or a bit of hot sauce to heat things up.
Q6: Can I use a different type of cheese?
A6: Sure! Cheddar, Monterey Jack, or even pepper jack would all be great options.
Q7: Can I use a slow cooker?
A7: Yes! Brown the turkey first, then add everything to the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours.
Q8: Can I make this soup in advance?
A8: Yes! This soup tastes even better the next day, so feel free to make it ahead of time and store it in the fridge for up to 4 days.
Q9: How can I make this soup creamier?
A9: Add a bit more cream cheese or a splash of heavy cream for an extra creamy texture.
Q10: Can I make this dish dairy-free?
A10: Yes! Use dairy-free cream cheese and sour cream alternatives for a fully dairy-free version.
Conclusion
There you have it—this High Protein Creamy Taco Soup is the perfect blend of creamy, savory, and spicy, all while being packed with protein to keep you full and satisfied. It’s easy, delicious, and made with simple ingredients that you probably already have in your kitchen. So, grab your pot and get ready to cozy up with a bowl of comfort food!
High Protein Creamy Taco Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This high-protein creamy taco soup is a comforting, flavorful, and easy-to-make dish packed with protein from lean ground turkey or chicken. Creamy and hearty, this soup is perfect for cozy dinners or meal prep. The blend of taco seasoning, cream cheese, and protein-rich ingredients makes it a satisfying meal. Whether you need a quick high-protein breakfast or a delicious dinner, this soup is a winner!
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
- 1/2 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 a spicier soup, add some diced jalapeños or hot sauce.
- This soup can be stored in an airtight container in the fridge for up to 4 days.
- Freeze any leftovers for up to 3 months for a convenient, protein-packed meal.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg