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High Protein Creamy Taco Soup

This High Protein Creamy Taco Soup is everything you love about taco night—wrapped up in a warm, hearty soup. Packed with lean ground turkey or chicken, protein-rich black beans, and a cheesy, creamy base, it’s both satisfying and nourishing. With classic taco seasonings, green chilies, and tomatoes, every spoonful delivers bold flavor with just the right touch of spice. The best part? This recipe comes together in one pot, making it perfect for weeknight dinners, meal prep, or cozy nights at home.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground turkey or chicken
  • 1 can 15 oz black beans, rinsed and drained
  • 1 can 10 oz green chilies
  • 1 can 14.5 oz diced tomatoes
  • 1 cup low-sodium chicken broth
  • 8 oz cream cheese softened and cubed
  • 1 cup shredded cheddar cheese
  • 1 tbsp olive oil
  • 1 packet taco seasoning
  • 1 tsp cumin
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • Salt and black pepper to taste

Equipment

  • Large soup pot or Dutch oven
  • Wooden spoon or spatula
  • Cutting board and knife
  • Measuring cups and spoons
  • Ladle for serving

Method
 

Step 1: Cook the meat
  1. Heat olive oil in a large soup pot over medium heat.
  2. Add ground turkey or chicken, breaking it apart with a spoon, and cook until no longer pink, about 6–7 minutes.
Step 2: Season
  1. Stir in taco seasoning, cumin, garlic powder, onion powder, salt, and pepper.
  2. Cook for 1–2 minutes to let spices bloom.
Step 3: Add beans and veggies
  1. Stir in black beans, green chilies, and diced tomatoes.
  2. Mix well to combine.
Step 4: Add broth and simmer
  1. Pour in chicken broth.
  2. Bring to a simmer and cook for 10 minutes, allowing flavors to meld.
Step 5: Make it creamy
  1. Reduce heat to low. Stir in cream cheese cubes and cheddar cheese.
  2. Mix until completely melted and the soup is creamy.
Step 6: Serve
  1. Ladle into bowls.
  2. Garnish with toppings like cilantro, avocado, jalapeños, or tortilla chips.

Notes

🧊 Storage & Reheating
Refrigerator: Store in airtight containers for up to 4 days.
Freezer: Freeze cooled soup for up to 2 months. Thaw overnight before reheating.
Reheating: Warm gently on the stovetop or microwave. Stir in a splash of broth if too thick.
🥄 Variations
Spicy kick – Add jalapeños, chipotle powder, or extra chili flakes.
Veggie-loaded – Stir in corn, zucchini, or bell peppers.
Cheese lovers – Use a mix of cheddar, Monterey Jack, and pepper jack.
Lighter version – Use reduced-fat cream cheese and cheese.
Slow cooker method – Brown meat first, then add everything to a slow cooker and cook on low for 6 hours.
❓ 10 FAQs
Can I use ground beef instead of turkey or chicken?
Yes, just drain excess fat before adding other ingredients.
Is this soup very spicy?
No, it’s mild. You can adjust heat with more chilies or hot sauce.
Do I need to soften the cream cheese first?
Yes, it melts more smoothly if softened and cubed.
Can I make this vegetarian?
Yes, skip the meat and add extra beans or lentils.
Can I use fresh tomatoes instead of canned?
Yes, about 2–3 chopped tomatoes will work.
Does this soup thicken as it cools?
Yes, stir in extra broth when reheating if needed.
What toppings go best with taco soup?
Cilantro, avocado, tortilla strips, lime juice, sour cream, or jalapeños.
Can I double the recipe?
Yes, just use a larger pot.
Can I cook this in an Instant Pot?
Yes, use sauté mode for the meat, then pressure cook on high for 5 minutes.
What side dishes pair well with taco soup?
Cornbread, quesadillas, or a simple green salad.
🏁 Conclusion
This High Protein Creamy Taco Soup is hearty, creamy, and full of bold taco flavors. With lean ground meat, beans, chilies, and cheese, it’s both nourishing and comforting—a one-pot wonder you’ll want to make on repeat. Perfect for meal prep or weeknight dinners, this soup proves that cozy can also be high in protein and full of flavor.