Description
A hearty and flavorful High Protein Creamy Taco Soup, made with lean ground turkey or beef, beans, tomatoes, and enriched with cream cheese for a rich, creamy texture.
Ingredients
- 1 tbsp olive oil
- 1 lb lean ground turkey or beef
- 1 onion, chopped
- 1 (1 oz) packet taco seasoning
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies (Rotel), undrained
- 1 (14.5 oz) can diced tomatoes, undrained
- 4 cups chicken broth
- 8 oz cream cheese, softened and cut into cubes
- 1/2 cup Greek yogurt or sour cream (for creaminess, optional)
- Optional toppings: shredded cheese, avocado, cilantro, crushed tortilla chips
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add ground turkey/beef and chopped onion. Cook, breaking up the meat, until browned and onion is softened, about 5-7 minutes. Drain any excess fat.
- Stir in the taco seasoning, black beans, pinto beans, corn, diced tomatoes with green chilies, diced tomatoes, and chicken broth. Bring to a simmer.
- Reduce heat to low, cover, and let simmer for at least 20-30 minutes to allow flavors to meld.
- Stir in the softened cream cheese cubes until melted and fully incorporated, making the soup creamy.
- Remove from heat and stir in Greek yogurt or sour cream, if using, for extra creaminess. Do not boil after adding yogurt/sour cream.
- Serve hot, garnished with your favorite toppings like shredded cheese, avocado, cilantro, or crushed tortilla chips.
Notes
- Using lean ground turkey or beef helps keep the fat content lower.
- Ensure the cream cheese is softened for easier melting into the soup.
- If using Greek yogurt, plain, unsweetened variety is best.
- Do not boil the soup after adding the cream cheese or yogurt/sour cream to maintain the creamy texture.