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High Protein Creamy Taco Soup

High protein creamy taco soup simmers ground turkey, beans, corn, and tomatoes in a seasoned broth before cream cheese melts into a creamy finish. It’s made in a Dutch oven and ready with tender beans and a rich, comforting texture.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 2 lb ground turkey 93% lean
  • 1 packet (1 oz) taco seasoning
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) pinto beans drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (4 oz) diced green chiles
  • 1 cup corn frozen
  • 4 cups chicken broth low-sodium
  • 1 block (8 oz) cream cheese softened and cut into cubes

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
  2. Add the ground turkey and taco seasoning, breaking up the meat as it cooks, until browned and it reaches 165°F, 8 to 10 minutes.
  3. Stir in the black beans, pinto beans, diced tomatoes, green chiles, corn, and chicken broth.
  4. Bring the soup to a boil over high heat.
  5. Reduce the heat to maintain a gentle simmer.
  6. Cook uncovered for 15 minutes, stirring occasionally.
  7. Reduce the heat to low.
  8. Stir in the cream cheese until fully melted and the soup is creamy, 3 to 5 minutes.

Notes

For the creamiest texture, stir until no cream cheese pieces remain. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the cream cheese may separate slightly when reheated. For a dairy-free version, use dairy-free cream cheese.