Saving Room for Dessert

Delicious easy-to-follow recipes for food lovers!

Home

Creamy Taco Soup Recipe

  Jump to Recipe |    38 Comments

This post may contain affiliate links. Please read my disclosure policy.

 Cream Taco Soup with chicken and topped with avocado, cheese and lime

Creamy Taco Soup Recipe ~ a healthy, protein packed, fiber rich, flavorful soup loaded with tender chicken and plenty of spices, perfect for the slow cooker or the stove top!

I could eat this thick, almost stew like soup every single day, especially during these chilly winter months. We’ve had some bitter cold weather lately and it seems soup is the only meal that can warm the bones. I’ve been making this soup for more than 5 years and am always happy to have a bowl for lunch or dinner. It’s super filling, and packed with so much flavor, it’s hard to resist. But who needs to – it’s super healthy (sans my excessive chip garnish) and so very easy to make too.
Cream Taco Soup with chicken and topped with avocado, cheese and lime

No cream, creamy soup taco soup recipe!

Pureed white beans and plain Greek yogurt provide the creaminess in this soup. If you have concerns about yogurt separating from the broth, I have a fool-proof trick to keep it from curdling. Once the soup is cooked through, the last thing you do is remove it from the heat source and allow it to rest for about 5 minutes. Then stir in the Greek yogurt, a little chopped cilantro and fresh squeezed lime juice, and serve! Allowing the soup to cool down a bit helps the broth stay together.

Cream Taco Soup with chicken and topped with avocado, cheese and lime

What can you use to garnish this creamy taco soup recipe?

Feel free to garnish excessively, as I have done here 🙂  Some of our favorite add-in’s are:
  • homemade Lime Sriracha Chips (recipe below)
  • diced red onion
  • sliced jalapeños
  • hot sauce
  • lime wedges
  • cilantro
  • sliced avocado
  • and of course a little grated cheese.
I’ve made this soup in the slow cooker, on the stove top and many times while camping. You can’t go wrong with this simple recipe.

Thanks for PINNING!

A bowl of creamy taco soup with cheese, chips, avocado and jalapeños

Let’s be cooking friends! When you try our recipe please leave a comment on this post. If you loved this recipe we’d appreciate a 5-star rating! Sharing your experience, variations and insights will help all our readers, and it helps me too. If you’re on Pinterest feel free to leave a comment and photo there if you have one. If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER  and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!

 

PRINT THE RECIPE!

5 from 2 votes

Creamy Taco Soup

Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Yield: 8 Servings
Course: Main Course
Author: Tricia
PRINT RECIPE
A healthy, protein packed, fiber rich, flavorful soup loaded with tender chicken and plenty of spices, perfect for the slow cooker or the stove top!

Ingredients

  • 1 (15-ounce) can white beans drained and rinsed
  • 1 (14.5-ounce) can low-sodium chicken broth
  • 1 (15-ounce) can black beans drained and rinsed
  • 1 (4-ounce) can diced green chiles
  • 1 (15-ounce) can diced tomatoes no salt added
  • 1 cup fresh corn or frozen corn
  • 1.5 to 2 pounds cooked chicken chopped (about 3 chicken breasts)
  • 1 jalapeno seeds and ribs removed, diced
  • 1 clove garlic minced
  • ½ large onion diced
  • ½ teaspoon onion powder
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 2 teaspoons citrus seasoning blend (like McCormick Citrus or Mrs. Dash Fiesta Lime)
  • ¼ teaspoon cayenne (optional)
  • 7 ounces plain Greek Yogurt (nonfat or 2%) I used Fage
  • 2 tablespoons cilantro chopped
  • 2 tablespoons fresh lime juice (about 2 limes)
  • salt and pepper to taste
  • Suggested garnishes: chips, red onion, cilantro, lime wedges, cheese, jalapeño slices and hot sauce

Instructions

  • Add the drained, rinsed white beans to a large soup pot or Dutch oven. Add the chicken broth and puree using an immersion or stick blender until all beans are broken down. Add all ingredients from the black beans through the cayenne.  Bring to a boil, cover and reduce the heat to medium-low and simmer for 1 hour, stirring frequently.
  • Remove the soup from the heat and allow to cool for 5 minutes. Add the Greek yogurt, cilantro and lime juice and stir until blended. Garnish as desired and serve.

Recipe Notes

For the slow cooker:
Cook on high for 2 hours or low for 4-5 hours.
For the Sriracha Lime Chips:
Cut white corn tortillas into strips or wedges. Heat vegetable oil in a cast iron skillet on medium, until hot. Add the chips, a few at a time, and cook until light brown. Remove to a paper towel lined baking sheet. Immediately sprinkle with Sriracha dry seasoning and lime zest. Repeat with remaining corn tortillas.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 46kcal | Carbohydrates: 8g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 19mg | Potassium: 178mg | Fiber: 2g | Sugar: 3g | Vitamin A: 357IU | Vitamin C: 7mg | Calcium: 60mg | Iron: 1mg

 We love our immersion blender and they’re great for so many recipes – click on the photo for more information:

 
If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.
We love just about anything taco flavored and if you do too, you may want to try our Skillet Taco Cobbler, Grilled Chicken Taco Salad, and our super delicious Meatless Monday Taco Salad. Here are a few more taco flavored recipes you might enjoy:

Originally posted September 2013, recipe and photos updated January 2018

Thanks so much for stopping by!

Tricia

FREE EMAIL BONUS

Weeknight Dinners Made Easy
Tips & recipes for delicious meals...no matter your skill level

You may also like these

A bowl of wild rice mushroom soup served with bread and parsley butterWild Rice Mushroom Soup15 Bean Soup with HamChasen’s ChiliOverhead view of a bowl of Hungarian Mushroom SoupHungarian Mushroom SoupButternut Squash and Red Lentil Soup (Shorabit Jarjir)
Previous Post:
Next Post:

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

38 Comments

  1. Excellent soup! says

    I made this soup tonight and it was excellent. I followed the recipe almost exactly (adding a roasted poblano pepper for some extra heat) and it turned out great. Yielded 10 servings (2 cups each) at about 375 calories per serving. Can’t wait to have it for lunches the rest of the week!

    reply to this comment >

  2. Paula Graham says

    Gidday Tricia!

    I would like to know what the nutritional value is for this soup. I am extremely sensitive to salt so I must be very cautious of the sodium content. Of course, stores are getting better about providing products with no added salt but still can be hidden in other forms. I am living a PFC3 lifestyle so nutritional values are of the utmost importance. My pot is on the stove as we speak and ready to make this deliciously healthy and eye pleasing soup.

    reply to this comment >

    • Tricia Buice says

      Hi Paula – sorry I don’t have the nutritional information for this recipe. If you used no-salt or low-salt canned products, and didn’t add any salt, I’m sure it’s not much. I am working on adding this feature to my posts but in the meantime – I hope you enjoy the soup as much as we do. I’m also salt sensitive and use very little in my cooking. Enjoy!

      reply to this comment >

  3. Kiana says

    I made this last night and it is so delicious! I ended up seasoning the tortilla chips with the Mrs. Dash Zesty Lime that you recommended for the soup – so good! My only problem was the yogurt wouldn’t mix in super well. How did you get it to blend in completely?

    reply to this comment >

    • Tricia Buice says

      Yeah – thanks so much for the feedback Kiana. I have made this soup many times over the years an learned that you need to remove the pot of soup from the heat and let it settle down / rest for about 5 minutes before adding the yogurt. It doesn’t curdle if it’s not still cooking – hope that makes sense. Other than that, maybe it’s the brand you used? I didn’t use 0% fat – I used 2% Fage plain Greek yogurt. Hope that helps!

      reply to this comment >

Weeknight Dinners Made Easy

FREE EMAIL BONUS

Tips & recipes for delicious meals...

no matter your skill level!