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High-Protein Creamy Taco Soup

High-protein creamy taco soup with a smooth cottage cheese swirl and a hearty Tex-Mex bean-tomato broth. Browned lean turkey, shredded chicken, and beans simmer until thick, then simmer gently after dairy for a silky 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: 410
Ingredients Equipment Method Notes

Ingredients
  

Lean ground turkey and shredded chicken
  • 1 lb lean ground turkey Or substitute lean ground chicken.
  • 2 cup cooked chicken breast, shredded
Beans and tomatoes
  • 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
Broth and dairy base
  • 4 cup chicken broth
  • 1 cup cottage cheese Blended smooth.
  • 0.5 cup plain Greek yogurt
Seasonings
  • 2 tbsp taco seasoning
  • 1 tsp cumin
  • 0.5 tsp chili powder
Toppings
  • 0.75 cup shredded cheddar
  • 1 avocado Sliced or diced.
  • 0.25 cup jalapeños Sliced.
  • 0.25 cup cilantro Chopped.

Equipment

  • 1 Dutch oven

Method
 

Brown the meat
  1. Brown the lean ground turkey in a large pot over medium-high heat, then drain any excess fat.
Build the soup
  1. Add the shredded chicken, white beans, black beans, Rotel tomatoes, diced tomatoes, chicken broth, taco seasoning, cumin, and chili powder; bring the pot to a boil.
  2. Simmer the soup for 15-18 minutes, stirring occasionally until the flavors meld.
Make it creamy without boiling
  1. Blend the cottage cheese until completely smooth, then stir it into the soup along with the Greek yogurt.
  2. Simmer on low for 5 minutes, but do not boil after adding the dairy.
Serve
  1. Season with salt and pepper, then serve hot with shredded cheddar, avocado, jalapeños, and cilantro.

Notes

Pro tip: blend the cottage cheese until fully smooth before it hits the pot so the broth stays creamy, not grainy. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove, avoiding a hard boil to protect the dairy texture. Freezing is not recommended because the dairy may separate. For a higher-protein swap, use additional shredded chicken (up to 1/2 cup extra) if you want a thicker, meat-forward bowl.