There is something so comforting about a steaming bowl of soup that feels like home. My High Protein Creamy Taco Soup is exactly that – warm, cozy, and filled with rich flavors while packing in plenty of protein to keep you satisfied. With tender chicken, creamy broth, taco spices, and colorful toppings, this hearty high protein soup is perfect for busy weeknights when you want both comfort and nutrition.
Why You’ll Love This High Protein Creamy Taco Soup
- Quick to prepare with simple steps
- Hearty high protein soup that is macro friendly
- Cozy creamy texture with bold taco flavors
- Customizable with toppings and sides
- Perfect for family meals or weekly meal prep
Tools and Preparation
- Large Pot or Dutch Oven – for simmering everything in one pot.
- Wooden Spoon – gentle on your pot while stirring.
- Sharp Knife & Cutting Board – for prepping chicken and veggies.
- Measuring Cups & Spoons – to keep seasonings balanced.
- Ladle – for easy serving.
Ingredients
- 1 lb boneless skinless chicken breast or thighs (shredded after cooking)
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 bell pepper, chopped
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 4 cups chicken broth
- 1 packet taco seasoning (or homemade blend)
- 1 tsp smoked paprika
- 1 tsp cumin
- Salt and pepper to taste
- 1 cup plain Greek yogurt or light sour cream (for creaminess)
- ½ cup shredded cheddar cheese (optional, for extra creaminess)
- Fresh cilantro, avocado, lime wedges, jalapeños for garnish
Step-by-Step Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper. Sauté until softened, about 5 minutes.
- Add chicken breasts, taco seasoning, paprika, and cumin. Stir well to coat.
- Pour in chicken broth, black beans, corn, and diced tomatoes. Stir to combine.
- Bring to a boil, then reduce heat to low and simmer for 20 minutes or until chicken is cooked through.
- Remove chicken, shred it with two forks, and return to the pot.
- Stir in Greek yogurt or sour cream for creaminess. Taste and adjust seasonings.
- Serve hot with toppings of choice – cilantro, avocado, lime juice, jalapeños, or cheese.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 bowls
Calories per serving: ~280 (varies by toppings)
How to Serve High Protein Creamy Taco Soup
- Over fluffy rice for a filling meal
- With tortilla chips for dipping
- Wrapped in a low carb tortilla as a stew-style filling
- As a topping over baked sweet potatoes
- Solo in a bowl with plenty of garnishes
Tips for Perfect Results
- Use pre-cooked rotisserie chicken for an even quicker version.
- For a thicker soup, mash some of the beans before adding.
- Keep toppings fresh and colorful for the best presentation.
- Stir in cheese at the very end for extra creamy texture.
- Adjust spice with jalapeños or chili powder depending on your preference.
Best Pairings / Side Dishes
This soup pairs wonderfully with a crisp green salad, cheesy quesadillas, or warm cornbread. For an extra cozy dinner, try it alongside my High Protein Chicken Pot Pie Soup for a fresh and balanced family meal.
Common Mistakes to Avoid
- Overcooking the chicken – it should shred easily, not dry out.
- Adding yogurt or sour cream too early – it may curdle. Always stir in at the end.
- Skipping the garnish – toppings bring the soup to life.
- Using too much salt if your broth and taco seasoning are already seasoned.
Storage & Reheating Instructions
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in freezer-safe bags for up to 3 months.
- Reheating: Warm on the stovetop over medium heat or microwave in short intervals, stirring often. Add a splash of broth if it thickens.
This is one recipe you’ll definitely want to save – Pin it now for later!
FAQs
Can I make this dairy free?
Yes, substitute Greek yogurt with coconut milk or a dairy free yogurt.
Is this soup good for meal prep?
Absolutely. This taco soup is macro friendly and reheats beautifully.
Can I make this in the slow cooker?
Yes, cook on low for 6 hours or high for 3 hours, then stir in yogurt at the end.
Can I use ground turkey instead of chicken?
Yes, ground turkey works perfectly for a lighter variation.
Final Thoughts (Emma’s Voice)
This High Protein Creamy Taco Soup is one of those recipes that I come back to again and again because it is just so cozy and reliable. It’s hearty, flavorful, and endlessly customizable – the kind of meal that makes everyone at the table happy.
If you try this recipe, let me know in the comments – I love hearing your stories and kitchen wins!
High Protein Creamy Taco Soup
Equipment
- Large Pot or Dutch Oven
- Wooden Spoon
- Sharp Knife & Cutting Board
- Measuring Cups & Spoons
- Ladle
Ingredients
- 1 lb boneless skinless chicken breast or thighs shredded after cooking
- 1 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 bell pepper chopped
- 1 can black beans rinsed and drained
- 1 can corn drained
- 1 can diced tomatoes with green chilies
- 4 cups chicken broth
- 1 packet taco seasoning or homemade blend
- 1 tsp smoked paprika
- 1 tsp cumin
- salt and pepper to taste
- 1 cup plain Greek yogurt or light sour cream for creaminess
- 0.5 cup shredded cheddar cheese optional
- fresh cilantro, avocado, lime wedges, jalapeños for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper. Sauté until softened, about 5 minutes.
- Add chicken breasts, taco seasoning, paprika, and cumin. Stir well to coat.
- Pour in chicken broth, black beans, corn, and diced tomatoes. Stir to combine.
- Bring to a boil, then reduce heat to low and simmer for 20 minutes or until chicken is cooked through.
- Remove chicken, shred it with two forks, and return to the pot.
- Stir in Greek yogurt or sour cream for creaminess. Taste and adjust seasonings.
- Serve hot with toppings of choice – cilantro, avocado, lime juice, jalapeños, or cheese.