How do you add more protein to taco soup?

The easiest way is by using lean ground meat like turkey or chicken, plus high-protein beans like black or kidney beans. You can also stir in unflavored protein powder or a few spoonfuls of Greek yogurt at the end; it blends into the creamy texture without altering the flavor. Adding quinoa or lentils is another great plant-based option for extra protein.

Can you make creamy taco soup dairy-free?

Yes! Replace cream cheese with a plant-based alternative such as vegan cream cheese, coconut cream, or blended cashews. Many of these options still deliver that velvety richness. To keep it creamy but lighter, try full-fat canned coconut milk. Just note that it adds a slight sweetness.

What’s the best meat to use for taco soup?

Ground turkey and chicken are leaner choices and high in protein, making them perfect for this recipe. Ground beef adds more traditional taco flavor, while shredded rotisserie chicken is great for shortcuts. You can also try plant-based crumbles for a vegetarian version with taco vibes.

Can I freeze creamy taco soup?

Absolutely. This soup freezes very well, even with the cream cheese. Let it cool completely, then portion into freezer-safe containers. It will keep for up to 3 months. When ready to reheat, thaw in the fridge overnight and warm it slowly on the stove, stirring to bring back the creamy consistency.

High Protein Creamy Taco Soup: 1 Pot, Amazing Flavor

Ingredients

Scale

1 lb ground turkey or chicken

1 can black beans, drained

1 can kidney beans, drained

1 can corn (optional)

1 can fire-roasted diced tomatoes

1 small onion, diced

2 garlic cloves, minced

1 packet taco seasoning

4 cups chicken broth

1 block cream cheese (softened)

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Instructions

1. Heat oil in a large pot and brown the ground meat.

2. Add diced onion and cook until soft. Stir in garlic and taco seasoning.

3. Add black beans, kidney beans, corn, and fire-roasted tomatoes.

4. Pour in chicken broth. Stir and bring to a boil.

5. Reduce heat and simmer for 10–15 minutes.

6. Turn off heat and stir in cream cheese until melted and creamy.

7. Serve hot with toppings like avocado, cilantro, and shredded cheese.

Notes

You can swap the meat for shredded rotisserie chicken.

For a dairy-free version, use plant-based cream cheese.

Store leftovers in the fridge for up to 4 days or freeze for 3 months.

Author: Chef Saly
Prep Time: 10 mins
Cook Time: 20 mins
Category: Soups
Method: Stovetop
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1.5 cups
Calories: 410
Sugar: 6g
Sodium: 780mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 7g
Protein: 32g
Cholesterol: 75mg