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High Protein Creamy Taco Soup

A nutritious and creamy twist on traditional taco soup, packed with protein and vegetables, perfect for weeknight dinners.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 lb lean ground turkey or chicken Can substitute with lean ground beef or plant-based alternatives.
  • 1 cup diced onion (about 1 medium onion) Use fresh ingredients for the best flavor.
  • 2 cups vegetable or chicken broth
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 packet taco seasoning
For the Creamy Component
  • 1 cup Greek yogurt or sour cream For a dairy-free option, use cashew cream.
  • 1 cup shredded cheese (cheddar, Mexican blend, or dairy-free)
Toppings (optional but encouraged)
  • Fresh cilantro, chopped
  • Avocado, diced
  • Lime wedges
  • Tortilla chips or crushed taco shells
  • Sliced jalapeños

Method
 

Preparation
  1. In a large pot, brown the ground turkey or chicken over medium heat until no longer pink (about 5-7 minutes).
  2. Add the diced onions to the pot, cooking until they are softened (about 3-4 minutes).
Cooking
  1. Pour in the vegetable or chicken broth, then add the black beans, corn, diced tomatoes, and taco seasoning. Stir until combined.
  2. Bring the mixture to a simmer, cover, and let it cook for about 15 minutes, allowing the flavors to meld beautifully.
  3. Reduce the heat to low and slowly stir in the Greek yogurt or sour cream and shredded cheese until melted and creamy.
  4. Taste and adjust seasonings as necessary. If you like it spicier, feel free to add a touch of hot sauce or more taco seasoning.
Serving
  1. Serve the soup warm, with your choice of toppings, and enjoy every comforting spoonful!

Notes

For best results, use fresh ingredients. The soup keeps well in the fridge for 3-4 days. It can also be frozen for up to 3 months.