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Creamy Taco Soup Recipe

5 from 2 votes

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 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.

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

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Creamy Taco Soup

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 8 Servings
Course: Main Course
Author: Tricia
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5 from 2 votes
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:

 
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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

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38 Comments

  1. Excellent soup!

    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

  2. Paula Graham

    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

    • Tricia Buice

      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

  3. Kiana

    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

    • Tricia Buice

      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

  4. Susan

    What a beautiful bowl of soup! With snow and cold in the forecast I know how satisfying and comforting this would be with that wonderful list of ingredients and spices 🙂

    Reply

  6. Liz

    This is one incredible soup! We finally had a little warm up, but now there’s snow in the forecast. Definitely soup weather and this winner would hit the spot!!!

    Reply

  10. Karly

    Ohhh this soup. Seriously, this looks absolutely irresistible. Of course I love any and every form of taco there is, but this soup is a winter blessing to say the least.

    Reply

  11. Gerlinde

    Tricia, this soup is just what I am looking for. It looks delicious and filling. I have to go out and buy some citrus seasoning which sounds intriguing. I love it when I learn something new from my blogger friends.

    Reply

  12. Larry

    The soup looks delicious Tricia and it is one we enjoy so we’ll have to give yours a try. I think just a bowl of the toppings would be a pretty good meal.

    Reply

  22. Anna and Liz Recipes

    Tricia this soup sounds delicious!! Now that the cool weather is approaching us, I will be making lots of soups all winter long ( even if its not that cold here in the South) =) Love this recipe- I will be added to my list of soups to make. Thanks for sharing! xxoo

    Reply

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