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High-Protein Creamy Taco Soup

High-protein creamy taco soup with a smooth cottage-cheese base, hearty beans, and shredded chicken. Cook the turkey, simmer the tomato-bean broth, then add blended cottage cheese and Greek yogurt for a creamy Tex-Mex finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb lean ground turkey or chicken
  • 2 cup cooked chicken breast, shredded
  • 1 can (15 oz) white beans (cannellini), drained
  • 1 can (15 oz) black beans, drained
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup chicken broth
  • 2 tbsp taco seasoning
  • 1 tsp cumin
  • 0.5 tsp chili powder
  • 1 cup cottage cheese (blended smooth)
  • 0.5 cup plain Greek yogurt
  • 0.25 salt
  • 0.25 black pepper
Toppings
  • 0.5 cup shredded cheddar
  • 1 avocado
  • 0.25 jalapeños
  • 2 tbsp cilantro

Equipment

  • 1 Dutch oven

Method
 

Brown the meat
  1. Heat a large pot over medium-high heat, add the lean ground turkey or chicken, and cook until browned; drain any excess fat.
  2. Add the cooked chicken breast, shredded, white beans (cannellini), drained, black beans, drained, Rotel tomatoes, diced tomatoes, chicken broth, taco seasoning, cumin, and chili powder, then bring the mixture to a boil while stirring.
Simmer and thicken
  1. Reduce to a simmer and cook for 15-18 minutes, stirring occasionally, until the flavors meld and the soup thickens slightly.
  2. Blend the cottage cheese until completely smooth, then stir it into the soup with the plain Greek yogurt.
  3. Simmer on low for 5 minutes without boiling to keep the dairy from separating.
Season and serve
  1. Season with salt and black pepper to taste, then serve hot.
  2. Top each bowl with shredded cheddar, avocado, jalapeños, and cilantro.

Notes

Pro tip: after adding the blended dairy, keep the heat at a gentle low simmer—avoid boiling for a smoother, creamy texture. Store leftovers in the fridge up to 4 days in a covered container; reheat gently. Freezing is not recommended because dairy-based soups can change texture after thawing. For a dairy-free swap, use a plain unsweetened thick dairy-free yogurt and a silken non-dairy blend in place of cottage cheese (blend until very smooth) to mimic the creamy consistency.