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High-Protein Creamy Taco Soup

This High-Protein Creamy Taco Soup is the perfect blend of comfort and nutrition. Packed with lean ground beef, beans, veggies, and seasoned with bold taco spices, it delivers rich flavor without being heavy. Stirring in Greek yogurt at the end adds a creamy finish while boosting the protein content, making this one of the best healthy creamy soup recipes for family dinners, meal prep, or cozy nights in.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 lb boneless ground beef (or thighs), diced
  • 1 red bell pepper chopped
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 can black beans rinsed and drained
  • 1 can diced tomatoes 14 oz
  • 3 cups low-sodium beef broth
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Salt and black pepper to taste
  • ½ cup plain Greek yogurt or light cream cheese
  • Fresh cilantro and lime wedges for garnish

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and garlic; sauté until softened.
  3. Stir in chicken pieces and cook until browned.
  4. Add bell pepper, corn, beans, tomatoes, and beefbroth.
  5. Season with chili powder, cumin, smoked paprika, salt, and pepper.
  6. Bring to a boil, then reduce heat and simmer for 20–25 minutes until chicken is cooked and flavors blend.
  7. Remove from heat and stir in Greek yogurt (or cream cheese) until smooth and creamy.
  8. Garnish with cilantro and lime before serving

Notes

  • For extra protein, add cooked quinoa or lentils.
  • Use ground turkey or lean beef as a swap for ground beef.
  • To make it spicier, add jalapeños or cayenne pepper.
  • Store leftovers in the fridge for 3–4 days or freeze for up to 3 months.