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High Protein Creamy Taco Soup

A creamy and hearty taco soup packed with protein, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground turkey or chicken Can substitute with lean ground beef or plant-based meat.
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) black beans, rinsed and drained Rinse to remove excess sodium.
  • 1 can (15 oz) corn, drained Rinse to remove excess sodium.
  • 1 can (10 oz) diced tomatoes with green chiles
  • 4 cups chicken broth
  • 1 packet taco seasoning
  • 1/2 cup Greek yogurt or sour cream For added creaminess.
  • Salt and pepper, to taste
  • Fresh cilantro, avocado, and lime, for garnish

Method
 

Cooking
  1. In a large pot, heat a bit of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until softened (about 3-4 minutes).
  2. Stir in the ground turkey or chicken, cooking until browned, about 6-8 minutes.
  3. Add the black beans, corn, diced tomatoes with green chiles, chicken broth, and taco seasoning. Stir everything together.
  4. Bring the soup to a gentle simmer and let it cook for about 15 minutes.
  5. Remove the pot from heat and stir in the Greek yogurt (or sour cream) until fully mixed in.
  6. Taste and adjust seasoning with salt and pepper as desired.
  7. Serve hot, garnished with fresh cilantro, avocado, and a squeeze of lime juice.

Notes

Store leftovers in an airtight container for up to three days in the refrigerator. Can be frozen for 2-3 months. Reheat on the stovetop or microwave.