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High Protein Creamy Taco Soup

A delicious and cozy creamy taco soup packed with protein, perfect for warming your soul on brisk evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soups
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb lean ground turkey or chicken A healthy protein source that keeps this dish light yet filling.
  • 1 tablespoon olive oil A touch of healthy fat that helps sauté the meat to perfection.
  • 1 packet taco seasoning This spice blend is packed with flavor! Making your own allows for personalization.
  • 1 14.5 oz can diced tomatoes Adds a saucy base and a pop of tangy sweetness.
  • 1 10 oz can green chilies Optional; for a little kick!
  • 1 15 oz can black beans Drained and rinsed, adds bulk and a lovely earthy flavor.
  • 1 cup low-sodium chicken broth A flavorful liquid that brings all the ingredients to life.
  • 8 oz cream cheese Cubed; the star ingredient that gives the soup its luscious creaminess.
  • 1 cup shredded cheddar cheese Because cheese makes everything better!
  • 1 teaspoon garlic powder Adds depth and aroma; a must-have in any savory dish.
  • ½ teaspoon onion powder A little sprinkle goes a long way! Complementing the garlic beautifully.
  • 1 teaspoon cumin For that authentic taco flavor, earthy and comforting.
  • Salt and pepper to taste Essential seasoning to elevate your soup to a new level.

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat. Add the ground turkey or chicken and cook until browned.
  2. Once the meat is browned, add taco seasoning, garlic powder, onion powder, cumin, salt, and pepper. Stir to coat the meat.
  3. Pour in diced tomatoes, green chilies (if using), black beans, and chicken broth. Stir to combine.
  4. Bring to a simmer, then add cubed cream cheese. Stir until melted and creamy.
  5. Add shredded cheddar and stir until smooth.
  6. Taste and adjust seasoning if needed. Garnish with sour cream, cilantro, and lime if desired.

Notes

You can prepare the soup a day ahead. Store it in an airtight container in the fridge. Leftovers can be used as fillings for quesadillas, toppings for baked potatoes, or served over rice.