Welcome to Taco Soup Heaven!
Hey there! If you’re looking for a warm, comforting meal that packs in the flavor—and let’s be honest, who isn’t?—then you’ve come to the right place. I’m super excited to share my recipe for High Protein Creamy Taco Soup. This dish is not only hearty but bursting with all the taco goodness you can imagine! Trust me, you’ll want to make it again and again.
Nutritional Benefits of Taco Soup
Let’s talk about how delicious doesn’t have to mean unhealthy! First off, using ground beef or turkey gives you a solid protein boost, which is essential for muscle repair and overall health. Black beans are another fantastic addition—they’re packed with fiber and help keep you feeling full longer. Plus, the tomatoes and corn provide a splash of vitamins!
Fun Variations to Try
- Veggie Version: Swap out the meat for extra beans or lentils if you’re going the vegetarian route. You can also add in some bell peppers or zucchini for more veggies!
- Dairy-Free Option: If you’d prefer a dairy-free version, feel free to skip the cream cheese and use avocado to add creaminess instead.
- Extra Spicy: Love heat? You can throw in some diced jalapeños or a dash of hot sauce while cooking to give it that extra kick.
Your Hearty High Protein Creamy Taco Soup
Ingredients
- 1 pound ground beef or turkey (for high protein)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can black beans, drained and rinsed
- 1 can corn (or 1 cup frozen corn)
- 1 can diced tomatoes (with juice)
- 4 cups chicken or vegetable broth
- 8 oz cream cheese (softened)
- 2-3 tablespoons taco seasoning (store-bought or homemade)
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, chopped (for garnish)
- Tortilla chips (for garnish)
- Salt and pepper (to taste)
- Optional: Lime wedges (for serving)
Serves 4–6 people
Standard portions → 4 servings
Slightly smaller portions → up to 6 servings
Cooking Instructions
- Start by grabbing your favorite large pot or a Dutch oven. Heat a splash of oil over medium heat. Add the diced onion and minced garlic. Sauté until they become softened and fragrant, about 3-4 minutes.
- Now it’s time to add your ground beef or turkey. Break it up with a spatula and cook until it’s fully browned and no longer pink, which should take about 5-7 minutes. Don’t forget to season with salt and pepper to taste!
- Sprinkle in the taco seasoning, ensuring the meat is well coated in all those savory spices.
- Next, stir in the black beans, corn, diced tomatoes with juice, and the broth. Bring everything to a gentle simmer—this is where the magic begins!
- Once it starts simmering, cube your softened cream cheese and stir it into the pot. This will melt and blend into the soup, making it wonderfully creamy. If the soup seems too thick, feel free to add a bit more broth.
- Let your soup simmer for about 10-15 minutes. This just allows all those delicious flavors to meld together beautifully. Remember to stir occasionally so nothing sticks to the bottom!
- Give it a taste, and adjust your seasoning as necessary. If you’d like more spice, now’s your chance to add a little more taco seasoning.
- To serve, ladle the soup into bowls and top with shredded cheese, chopped fresh cilantro, and crumbled tortilla chips for that perfect crunch. You can also pop some lime wedges on the side for an added zing!
- Dig in and enjoy this hearty, creamy taco soup!
Practical Tips for You
- Want to save some time? You can prep your ingredients ahead of time and store them in the fridge until you’re ready to cook. Makes life easier, right?
- If you have leftovers, store the soup in an airtight container in the refrigerator—it should last for about 3-4 days!
- If you want to freeze it, let the soup cool completely before placing it in freezer-safe containers. It can last for about 2-3 months. Just reheat before enjoying again!
Equipment You’ll Need
These are the handy tools you’ll want for making this soup:
- A large pot or Dutch oven
- A wooden spoon or spatula for stirring
- A can opener (for those beans and tomatoes)
- A cutting board and knife for chopping
- Measuring cups and spoons
Frequently Asked Questions
- Can I use ground chicken instead of beef or turkey? Absolutely! Ground chicken works great and is a lean option.
- Is this soup kid-friendly? Yes! The flavors are mild, and you can always hold back on the spices for the little ones.
- How can I thicken the soup? If you prefer a thicker consistency, you can mix in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) or just let it simmer longer to reduce.
- Can I make this soup in a slow cooker? Yes! Just brown the meat and veggies first, then throw everything in the slow cooker and let it cook on low for 4-6 hours.
- How can I store leftovers? Store leftovers in an airtight container in the fridge for 3-4 days or freeze for a later meal!
Time to Dive In!
I hope you try this delicious high-protein creamy taco soup! I can’t wait for you to enjoy it as much as I do. If you whip it up, please let me know by sharing your experience on Pinterest or tagging me in your photos—it’s always a joy to connect with fellow food lovers! Happy cooking!
