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Creamy high protein taco soup featured in a delicious-looking image.

Creamy High Protein Taco Soup

This creamy, high-protein taco soup is a delicious and nutritious dish that combines the flavors of Tex-Mex cuisine with a velvety, satisfying texture. It's the perfect comfort food for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Dish
Cuisine: Tex-Mex
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground turkey or lean ground beef
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 packet taco seasoning
  • 4 cups low-sodium chicken broth
  • 1 cup plain Greek yogurt
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • skillet
  • cutting board
  • knife
  • Spoon
  • Ladle

Method
 

  1. In a large pot or Dutch oven, cook the ground turkey or beef over medium-high heat until browned and crumbled, 5-7 minutes. Drain any excess fat.
  2. Add the diced onion and minced garlic to the pot and sauté until the onion is translucent, about 3-5 minutes.
  3. Stir in the taco seasoning and mix well to coat the meat and vegetables.
  4. Add the black beans, pinto beans, diced tomatoes, and corn. Pour in the chicken broth and stir to combine.
  5. Bring the soup to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld.
  6. Remove the pot from the heat and stir in the Greek yogurt until well incorporated.
  7. Ladle the soup into bowls and top with shredded cheddar cheese.

Notes

For an even creamier texture, you can blend a portion of the soup before stirring in the Greek yogurt. This recipe can also be easily adapted to a slow cooker or Instant Pot. Leftover soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.