High Protein Creamy Taco Soup
A comforting and protein-packed taco soup that is quick to make and perfect for cozy nights.
Ingredients
For the soup base
- 1 tablespoon olive oil for sautéing and depth of flavor (sub: avocado oil)
- 1 medium onion, diced builds the savory base
- 3 cloves garlic, minced aromatic and warming
- 1 pound lean ground turkey or beef the high protein heart of the soup (sub: firm crumbled tofu for vegetarian)
- 2 tablespoons taco seasoning homemade or store-bought for bold flavor
- 1 teaspoon ground cumin adds smoky warmth
For the soup's heartiness
- 1 can (14.5 oz) diced tomatoes bright acidity to balance the creaminess
- 1 can (15 oz) black beans, drained and rinsed extra fiber and protein
- 1 cup corn kernels fresh or frozen, sweet bursts in every spoonful
- 4 cups low-sodium chicken or vegetable broth adjust for desired thickness
For the creaminess
- 4 ounces cream cheese, softened gives the soup its luscious creaminess (sub: cashew cream or coconut cream for dairy-free)
- 1/2 cup plain Greek yogurt tang and protein (sub: dairy-free yogurt)
For the finishing touch
- 1/4 cup chopped cilantro bright finish
- Salt and pepper to taste
Optional toppings
- shredded cheddar
- avocado slices
- lime wedges
- crushed tortilla chips
- sliced jalapenos
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 4 minutes.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the ground turkey (or meat of choice) and cook, breaking it up with a spoon, until browned and no longer pink.
- Sprinkle in the taco seasoning and cumin, stirring to coat the meat and toast the spices for about 1 minute.
- Pour in the diced tomatoes, drained black beans, corn, and broth. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
- Reduce heat to low. Whisk the softened cream cheese until smooth, then stir into the pot until fully incorporated and creamy.
- Remove from heat and stir in Greek yogurt and chopped cilantro. Season with salt and pepper to taste.
- Ladle into bowls and add your favorite toppings.
Notes
Vegetarian twist: Use extra beans or lentils for the protein base. For a silkier texture, blend 1 cup of the soup and stir it back in. Store leftovers in an airtight container for up to 4 days or freeze in individual portions for up to 3 months.