Dinner

High Protein Creamy Taco Soup Recipe

Bylina moretti October 20, 2025October 20, 2025

Introduction

This high protein creamy taco soup is a comforting and flavorful meal perfect for any day of the week. Packed with lean turkey, beans, and a cheesy creamy base, it’s both hearty and satisfying. Plus, it’s easy to make and full of Tex-Mex goodness.

A white bowl filled with creamy soup that has a thick texture, showing visible pieces of ground meat, black beans, diced tomatoes, and yellow corn kernels. The soup has a light beige color base with small green cilantro leaves sprinkled on top and a small yellow chunk of cheese or pepper in the center. The bowl sits on a white marbled surface, and the soup looks warm and rich. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: In a large pot, heat olive oil over medium heat. Add the ground turkey or chicken and cook until browned.
Step 2: Add taco seasoning, garlic powder, onion powder, cumin, salt, and pepper. Stir to coat the meat evenly.
Step 3: Pour in the diced tomatoes, green chilies (if using), black beans, and chicken broth. Stir to combine all ingredients.
Step 4: Bring the soup to a simmer, then add the cubed cream cheese. Stir continuously until the cream cheese melts fully and the soup becomes creamy.
Step 5: Add the shredded cheddar cheese and stir until it melts and the soup is smooth.
Step 6: Taste and adjust seasoning as needed with additional salt or pepper.
Step 7: Serve hot. Garnish with sour cream, fresh cilantro, and a squeeze of lime if desired for extra flavor.

Tips & Variations

Use ground beef or plant-based meat substitute as alternatives to turkey or chicken.
For extra spice, add a pinch of cayenne pepper or chopped jalapeños.
To make it dairy-free, swap cream cheese and cheddar for non-dairy cheese alternatives.
Add corn or diced bell peppers for more vegetable texture and color.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess. This soup does not freeze as well because of the cream cheese, which may separate when thawed.

How to Serve

A close-up view of a thick creamy stew served in a white bowl with a dark rim, showing a mixture of ground meat, whole black beans, yellow corn kernels, and chopped red tomatoes, all coated in a light orange creamy sauce. There are three layers visible: the bottom layer is the creamy sauce with small chunks of meat and vegetables, the middle layer consists of whole black beans and yellow corn pieces, while the top layer has small bits of red tomato pieces and fresh green parsley leaves garnishing the dish. The bowl is placed on a white marbled surface with some blurred tortilla chips in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, simply omit the ground meat and use vegetable broth. You can add extra beans, lentils, or plant-based proteins to keep it filling.

Is it possible to prepare this soup ahead of time?

Absolutely. You can cook the soup up to step 4, cool it, and refrigerate. When ready to serve, reheat and add the cheeses just before serving for best texture.