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High Protein Creamy Taco Soup

A flavorful and creamy taco-inspired soup made with lean ground turkey or chicken, perfect for filling meals any night of the week.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb lean ground turkey or chicken Can use lean beef or ground pork as alternatives.
  • 1 tablespoon olive oil For sautéing the meat.
  • 1 packet taco seasoning Or use homemade taco seasoning.
  • 1 14.5 oz can diced tomatoes
  • 1 10 oz can green chilies Optional ingredient.
  • 1 15 oz can black beans Drained and rinsed.
  • 1 cup low-sodium chicken broth
  • 8 oz cream cheese Cubed for easy melting.
  • 1 cup shredded cheddar cheese
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon cumin
  • to taste salt
  • to taste pepper

Method
 

Cooking
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the ground turkey or chicken to the pot. Cook until browned, about 5 to 7 minutes, stirring occasionally.
  3. Add the taco seasoning, garlic powder, onion powder, cumin, salt, and pepper. Stir well to coat the meat with the spices.
  4. Add the diced tomatoes, green chilies (if using), black beans, and chicken broth. Mix everything well.
  5. Turn up the heat slightly and bring the soup to a simmer.
  6. Once simmering, add the cubed cream cheese and stir until melted.
  7. Finally, add the shredded cheddar cheese and stir until it melts into the soup.
  8. Taste the soup and adjust seasoning if needed before serving. Serve hot.

Notes

Serve with optional toppings like sour cream, cilantro, lime, avocado, or tortilla chips. If storing leftovers, use airtight containers and refrigerate for 3-4 days or freeze for 2-3 months.