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High Protein Creamy Taco Soup

A cozy and heartwarming soup combining ground turkey or chicken, spices, and a creamy texture for a delightful family meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Ground turkey or chicken Can substitute with black beans for a vegetarian option
  • 1 medium Onion, finely chopped
  • 3 cloves Garlic, minced Use fresh cloves for robust flavor
  • 1 packet Taco seasoning Use store-bought or homemade
  • 1 can Canned diced tomatoes
  • 4 cups Low-sodium chicken or vegetable broth Keeps it hearty yet healthy
  • 8 oz Cream cheese Can swap for Greek yogurt for a lighter version
  • 1 cup Corn, canned or frozen
  • 1 can Black beans, drained and rinsed
  • 1/2 cup Shredded cheese (optional) For garnishing
  • 1/4 cup Fresh cilantro, chopped For garnish

Method
 

Preparation
  1. In a large pot over medium heat, drizzle a tablespoon of oil. Add the finely chopped onion and garlic, sauté for about 5 minutes until fragrant and translucent.
  2. Add the ground turkey or chicken, breaking it apart with a spatula, and brown until fully cooked, approximately 6-8 minutes.
  3. Stir in the taco seasoning, coating the meat, and let it simmer for an additional minute.
Cooking
  1. Pour in the canned diced tomatoes with their juices, and add the chicken or vegetable broth. Bring to a gentle simmer.
  2. Reduce heat to low and stir in the cream cheese until fully melted and incorporated.
  3. Add the black beans and corn, cooking for an additional 5 minutes until heated through.
  4. Taste and adjust seasonings as needed, adding salt, pepper, or lime juice if desired.
  5. Ladle the soup into bowls and sprinkle with shredded cheese and chopped cilantro before serving.

Notes

For extra flavor, consider adding fresh jalapeños or a dash of hot sauce. This soup thickens as it sits, so add a splash of broth when reheating. Can be frozen for up to 3 months without cheese.