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High Protein Creamy Taco Soup – Yes, This Cozy Dinner Is Finally Macro-Friendly

High Protein Creamy Taco Soup

This High Protein Creamy Taco Soup is your answer to comfort food that’s macro-friendly, hearty, and packed with flavor. Perfect for busy weeknights when you need a quick, satisfying meal!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 lb boneless skinless chicken breast (or thighs) cut into bite-sized pieces
  • 1 Tbsp olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) corn kernels drained
  • 1 can (14.5 oz) diced tomatoes with juices
  • 4 cups low-sodium chicken broth
  • 1 cup plain Greek yogurt for creaminess and protein
  • 2 Tbsp taco seasoning store-bought or homemade
  • 0.5 tsp smoked paprika
  • Salt & pepper to taste
Garnishes (optional)
  • Fresh cilantro chopped
  • Lime wedges
  • Shredded cheese

Equipment

  • Large soup pot

Method
 

  1. Heat the olive oil in a large soup pot over medium heat. Add the chicken and cook until lightly browned, about 5 minutes.
  2. Add the onion and garlic; sauté for another 2 minutes until fragrant.
  3. Add the bell peppers and cook for 3 minutes until slightly softened.
  4. Stir in the taco seasoning and smoked paprika. Coat the mixture well.
  5. Add the black beans, corn, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
  6. Turn off the heat and stir in the Greek yogurt until fully incorporated for a creamy finish.
  7. Taste and adjust seasoning with salt and pepper as needed. Serve hot with garnishes.

Notes

For a spicy version, add chopped jalapeño or cayenne. To make vegetarian, use tofu or extra beans and dairy-free yogurt. Stir in yogurt off the heat to prevent curdling.