Introduction
Oh, remember those chilly evenings, maybe after a long day or a fun afternoon playing outside, when the best thing in the world was a warm, comforting bowl of something delicious? This High-Protein Creamy Taco Soup is like a hug in a bowl, bringing back all those cozy feelings. And the best part? It’s surprisingly quick and easy to whip up, making it a weeknight dinner hero that your whole family will adore. Get ready to make some new delicious memories!
Why You’ll Love This Recipe
- Fast: Ready in under 30 minutes, perfect for busy weeknights!
- Easy: Minimal chopping and simple steps mean less stress in the kitchen.
- Giftable: Make a big batch and freeze portions for easy meals later or to share with friends.
- Crowd-pleasing: The irresistible creamy, cheesy, taco flavor combination is a guaranteed hit with everyone.
Ingredients
Gathering your ingredients is the first step to soup success! Here’s what you’ll need for this wonderfully creamy and hearty soup:
- 1 lb (450g) lean ground turkey or chicken: Our protein powerhouse! Turkey or chicken keeps it lean and delicious.
- 1 tablespoon olive oil: Just a little to get things started.
- 1 packet taco seasoning: The secret to that amazing taco flavor, no measuring needed!
- 1 (14.5 oz) can diced tomatoes: For a little burst of juicy tomato goodness.
- 1 (10 oz) can diced green chilies (optional): If you like a tiny bit of warmth, these are your friends!
- 1 (15 oz) can black beans, drained and rinsed: More protein and fiber, plus they’re wonderfully tender.
- 1 cup low-sodium chicken broth: This is the liquid base that ties everything together.
- 8 oz cream cheese, cubed: This is where the magic happens for that irresistible creamy texture!
- 1 cup shredded cheddar cheese: Because what’s taco soup without melty cheese?
- 1 teaspoon garlic powder: For that savory depth.
- 1/2 teaspoon onion powder: A little extra oniony flavor without the chopping.
- 1 teaspoon cumin: The essential warm spice that screams “tacos!”
- Salt and pepper to taste: To make sure everything is just right for your palate.
How to Make It
Alright, chef! Let’s get this delicious soup simmering. It’s so straightforward, you’ll feel like a kitchen wizard in no time.
- Brown the Meat: Grab a big pot or a Dutch oven and heat that olive oil over medium-high heat. Toss in your ground turkey or chicken. Cook it up, breaking it apart with your spoon, until it’s all nicely browned. Once it’s cooked, just tilt the pot and drain off any extra fat. Easy peasy!
- Spice it Up: Now for the flavor explosion! Stir in that taco seasoning, garlic powder, onion powder, and cumin. Let it cook for about a minute, stirring, until you can really smell those amazing spices waking up. It smells so good already!
- Add the Goodies: Pour in your diced tomatoes, those diced green chilies (if you’re using them!), the drained and rinsed black beans, and your chicken broth. Give it all a good stir and bring it to a gentle simmer.
- Get Creamy: Turn the heat down to low. Now, add your cubed cream cheese. Stir, stir, stir until it’s all melted and beautifully incorporated into the soup. You’ll see it transform into a luscious, creamy dream!
- Cheesy Perfection: Sprinkle in your shredded cheddar cheese. Keep stirring gently until it’s all melted and the soup is perfectly creamy and smooth. Oh, this is the good stuff!
- Taste and Simmer: Give your soup a little taste and add salt and pepper as needed. Let it simmer for another 5-10 minutes. This lets all those flavors meld together beautifully. And that’s it – your delicious High-Protein Creamy Taco Soup is ready!
Substitutions & Additions
This recipe is fantastic as is, but it’s also a wonderful canvas for your culinary creativity! Feel free to play around:
- Protein Swap: If turkey or chicken isn’t your favorite, ground beef (80/20 or 90/10) works wonderfully. For a vegetarian option, try plant-based ground “meat” or extra beans and corn.
- Bean Variety: Pinto beans or kidney beans can be swapped in for black beans, or use a mix!
- Spice Level: Control the heat by adjusting the amount of green chilies or adding a pinch of cayenne pepper to the spice mix.
- Veggie Boost: Toss in a cup of frozen corn, some diced bell peppers (add them with the tomatoes), or even some spinach at the very end to wilt.
- Broth Choice: Vegetable broth is a great alternative if you prefer not to use chicken broth.
Tips for Success
A few little secrets to make your soup absolutely perfect:
- Don’t Overcrowd the Pot: Use a pot that’s large enough so you’re not squishing your ingredients, especially when browning the meat.
- Stir Regularly: Especially when the cream cheese and cheddar are melting, give it a good stir to prevent sticking and ensure smooth creaminess.
- Low and Slow for Creaminess: Once the cream cheese is in, keep the heat on low. This prevents the dairy from breaking or becoming oily.
- Prep Ahead: Chop any veggies you’re adding in advance. The meat can even be browned a day ahead and stored in the fridge!
- Taco Seasoning Hack: If you don’t have a packet, you can easily make your own with chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of cayenne.
How to Store It
Got leftovers? Lucky you! This soup is even better the next day.
- In the Fridge: Let the soup cool completely. Store it in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Gently reheat on the stovetop over low heat, stirring occasionally. You might need to add a splash more broth or a little milk to bring back that creamy consistency. You can also reheat individual portions in the microwave.
- Freezing: This soup freezes beautifully! Let it cool completely, then portion it into freezer-safe containers or bags. It will last in the freezer for up to 2-3 months. Thaw in the refrigerator overnight and reheat as directed above.
FAQs
Got questions? I’ve got answers!
Q: Can I make this soup in a slow cooker?
A: Absolutely! Brown the meat and drain the fat in a skillet, then add it to your slow cooker along with all other ingredients except the cream cheese and cheddar. Cook on low for 4-6 hours or high for 2-3 hours. Stir in the cream cheese and cheddar at the very end until melted.
Q: Is this soup spicy?
A: The base recipe has a mild flavor profile from the taco seasoning. The diced green chilies add a little warmth, but they are optional. If you prefer it spicier, you can add extra chilies, a pinch of cayenne pepper, or some hot sauce when serving.
Q: What are good toppings for this soup?
A: Oh, the toppings are half the fun! Think shredded lettuce, diced tomatoes, a dollop of sour cream or Greek yogurt, sliced jalapeños, a sprinkle of cilantro, or even crushed tortilla chips for a little crunch!
High-Protein Creamy Taco Soup
Equipment
- Large pot or Dutch oven For browning meat and simmering soup
- Spoon For breaking apart meat and stirring
- Airtight containers For storing leftovers
- freezer-safe containers or bags For freezing soup
Ingredients
Main ingredients
- 1 lb lean ground turkey or chicken
- 1 tablespoon olive oil
- 1 packet taco seasoning
- 1 14.5 oz can diced tomatoes
- 1 10 oz can diced 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
- 0.5 teaspoon onion powder
- 1 teaspoon cumin
- salt and pepper to taste
Instructions
- Brown the ground turkey or chicken in a large pot or Dutch oven with olive oil over medium-high heat. Break it apart with a spoon until nicely browned. Drain off any excess fat.
- Stir in the taco seasoning, garlic powder, onion powder, and cumin. Cook for about a minute, stirring, until fragrant.
- Add the diced tomatoes, diced green chilies (if using), drained and rinsed black beans, and chicken broth. Stir and bring to a gentle simmer.
- Turn the heat down to low. Add the cubed cream cheese and stir until fully melted and incorporated into the soup, creating a creamy texture.
- Sprinkle in the shredded cheddar cheese and stir gently until it's all melted and the soup is smooth and creamy.
- Taste the soup and add salt and pepper as needed. Let it simmer for another 5-10 minutes to allow the flavors to meld. Serve warm.