There’s something irresistibly cozy about a warm bowl of creamy taco soup, especially as the weather cools down. I love having friends over for casual gatherings, and this high protein creamy taco soup always fits the bill perfectly. It’s a hearty, satisfying dish that comes together quickly, making it a go-to for weeknight dinners or game days. Let me walk you through why this dish is such a hit.
You’ll savor the rich, velvety texture paired with zesty taco flavors, creating a delicious balance that warms you from the inside out. Each spoonful is creamy, filled with tender ground turkey, vibrant beans, and spices that pop. And trust me, it’s perfect for both taco lovers and those just looking to enjoy something hearty and nutritious.
Why you’ll love this
- Quick and easy to prepare.
- Packed with protein and hearty ingredients.
- Creamy texture that’s comforting and satisfying.
- Budget-friendly using pantry staples.
- Great for make-ahead meals and leftovers freeze well.
“A comforting meal that the whole family loves and comes together in no time.”
Step-by-step overview
This creamy taco soup comes together in just a few simple steps. You’ll start by browning your ground turkey or chicken, then mix in the aromatic spices and flavorful ingredients. Once it simmers, the addition of cream cheese and cheddar cheese creates a luscious, creamy base. Before you know it, dinner is served!
What you’ll need
- 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
- ½ teaspoon onion powder
- 1 teaspoon cumin
- Salt and pepper to taste
Ingredient notes & swaps
- Ground Chicken/Turkey: Both are excellent protein options, but feel free to substitute with lean beef or a plant-based ground meat for a different twist.
- Canned Beans: Use any other beans you prefer or have on hand, like pinto or kidney beans.
- Cheese: For a lighter version, you might try Greek yogurt instead of cream cheese as a topping.
- Green Chilies: Optional but highly recommended for an added kick; use jalapeños if you’re looking for something spicier.
Directions to follow
Making this creamy taco soup is both quick and straightforward. Here’s how:
- In a large pot, heat the olive oil over medium heat. Add the ground turkey or chicken. Cook until browned, breaking it apart with a spoon.
- Sprinkle in the taco seasoning, garlic powder, onion powder, cumin, salt, and pepper. Stir well to coat the meat evenly in spices.
- Pour in the diced tomatoes, green chilies (if using), black beans, and chicken broth. Stir until everything is well combined.
- Bring the soup to a simmer, then add the cubed cream cheese. Mix until the cream cheese is completely melted, resulting in a creamy consistency.
- Add the shredded cheddar cheese and stir until melted and smooth.
- Taste and adjust the seasoning as needed.
- Serve hot, garnished with a dollop of sour cream, fresh cilantro, and a squeeze of lime for added brightness.
Pro Tip: Rinse canned beans before adding them to your soup to reduce excess sodium!
Helpful cooking tips
- Browning Meat: Make sure to brown the turkey or chicken well; it adds depth to your soup’s flavor.
- Simmering: Let the soup simmer for at least 10 minutes after adding the cheese to enhance the flavors.
- Garnishing: Consider topping with sliced jalapeños or avocado for an extra flavor layer.
- Thickening: If you prefer a thicker soup, allow it to simmer a bit longer to reduce excess liquid.
How to plate & pair
Serve the soup in bowls and garnish with fresh cilantro, a dollop of sour cream, or avocado slices for creaminess. This dish pairs beautifully with crispy tortilla chips or warm cornbread, giving you that delicious crunch to complement the creamy soup.
Storage & reheating tips
This creamy taco soup stores well in the fridge for about 3-4 days. To keep it fresh, make sure to refrigerate within 2 hours of cooking. When reheating, do it slowly on the stove to retain the soup’s creamy texture, stirring occasionally until steaming hot. For longer storage, the soup freezes well; just let it cool before placing it in an airtight container.
How to fix common issues
If your soup is too bland, add more spices or a pinch of salt to enhance the flavor. For a soup that’s too thick, simply stir in a little more chicken broth until you reach your desired consistency. If it turns out too thin, let it simmer uncovered to evaporate some of the liquid.
Creative twists
Feel free to mix things up! Try adding corn for sweetness or diced bell peppers for extra crunch. You might also replace some of the cream cheese with Greek yogurt for a tangier flavor or add fresh spinach for a nutritional boost.
Common questions
Can I make this soup ahead of time?
Absolutely! This soup saves well and tastes even better the next day as the flavors meld together. Just make sure to store it in airtight containers.
What can I serve with taco soup?
Taco soup can be paired with cornbread, tortilla chips, or a simple side salad. It also goes great with rice or a grain bowl for a heartier meal.
Is this soup healthy?
Yes, it is packed with protein and fiber from the beans, and you can control the sodium by using low-sodium broth and rinsing the beans. Plus, you’re loading it with vegetables, making it nutritious and satisfying.
Can I substitute the cheese for a vegan option?
Yes, you can use plant-based cream cheese or cashew cheese to keep it vegan. Adjust the amount based on your taste preference.
How spicy is this soup?
The heat level can vary depending on the type of taco seasoning and whether you choose to add green chilies. Feel free to control the spice by choosing milder components or adding more heat based on your preference.
Now, gather your ingredients and get ready to enjoy a warm, comforting bowl of this high protein creamy taco soup that will not only nourish you but also bring smiles around the dinner table.
Creamy Taco Soup
Ingredients
Method
- In a large pot, heat the olive oil over medium heat. Add the ground turkey or chicken. Cook until browned, breaking it apart with a spoon.
- Sprinkle in the taco seasoning, garlic powder, onion powder, cumin, salt, and pepper. Stir well to coat the meat evenly in spices.
- Pour in the diced tomatoes, green chilies (if using), black beans, and chicken broth. Stir until everything is well combined.
- Bring the soup to a simmer, then add the cubed cream cheese. Mix until the cream cheese is completely melted, resulting in a creamy consistency.
- Add the shredded cheddar cheese and stir until melted and smooth.
- Taste and adjust the seasoning as needed.
- Serve hot, garnished with a dollop of sour cream, fresh cilantro, and a squeeze of lime.