Description
Description A cozy, flavorful bowl of creamy taco soup packed with lean protein from turkey or chicken, beans, and cheeses, perfect for weeknight dinners.
Ingredients
- 1 lb (450 g) lean ground turkey or chicken
- 1 tablespoon olive oil
- 1 packet taco seasoning (or homemade taco seasoning)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (10 oz) can green chilies (optional), undrained
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup low-sodium chicken broth
- 8 oz cream cheese, cubed and softened
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon cumin
- Salt and pepper to taste
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Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add lean ground turkey or chicken, breaking it up with a spoon. Cook until fully browned and no pink remains. Drain any excess fat.
- Return the pot to medium heat. Stir in the garlic powder, onion powder, cumin, taco seasoning, salt, and pepper. Cook for 1 minute, stirring constantly, to bloom the spices.
- Add the undrained diced tomatoes, undrained green chilies (if using), and the rinsed and drained black beans to the pot. Stir well to combine.
- Pour in the low-sodium chicken broth. Bring the mixture to a gentle simmer over medium heat. Reduce heat to low.
- Add the softened, cubed cream cheese to the simmering soup. Stir continuously until the cream cheese is completely melted and smoothly incorporated into the soup.
- Stir in the shredded cheddar cheese until it is fully melted and blended into the soup.
- Allow the soup to gently simmer for another 5-10 minutes on very low heat. Taste and adjust seasoning as needed.
- Ladle hot soup into bowls and serve immediately with your favorite toppings.
Notes
- Notes
- Leftovers reheat beautifully. For a dairy-free version, use coconut milk and dairy-free cheese alternatives.