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High Protein Creamy Taco Soup

A warm, comforting soup that combines hearty taco flavors with a creamy finish, perfect for busy weeknights or meal prep.
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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: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground turkey or lean meat Can substitute with chicken or beef.
  • 1 cup diced onion For flavor base.
  • 1 cup diced red bell pepper
  • 1 can canned tomatoes
  • 1 can black beans Rinsed and drained.
  • 1 cup corn Can use frozen corn.
  • 2 tbsp taco seasoning Use homemade or store-bought.
  • 4 cups low-sodium broth Chicken or vegetable broth works.
  • 1 cup Greek yogurt or reduced-fat cream cheese For a creamy texture.

Method
 

Preparation
  1. In a large pot over medium heat, cook the ground meat until browned.
  2. Add the diced onion and bell pepper, cooking until softened and fragrant.
  3. Stir in the canned tomatoes, black beans, corn, and taco seasoning.
  4. Pour in the broth and bring to a simmer, allowing flavors to meld for about 15-20 minutes.
  5. Reduce the heat and stir in the Greek yogurt or cream cheese until well combined for creaminess.
  6. Taste and adjust seasoning as necessary, then cook for a few more minutes to warm through.
Serving
  1. Ladle soup into bowls and add desired toppings such as shredded cheese, avocado, or cilantro.
  2. Consider setting up a toppings bar for a customizable meal.
Storage
  1. Let any leftovers cool completely at room temperature and transfer to an airtight container.
  2. Store in the refrigerator for up to 3-4 days or freeze for up to three months.
  3. To reheat, thaw in the refrigerator overnight and warm on the stove, adding broth or water if too thick.

Notes

Tip: Browning the meat adds depth of flavor. Customize creaminess with more or less Greek yogurt or cream cheese. Try loading more veggies for a healthier soup.