Creamy Taco Soup Recipe

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

I could seriously 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 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.

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.

Garnishes for your soup

Feel free to garnish excessively, as I’ve done here.  Some of our favorite add-in’s and toppings 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.

Creamy Taco Soup

Prep Time: 20 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 20 minutes mins

Yield: 8 Servings

Course: Main Course

Author: Tricia

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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

• 15 ounce canned white beans drained and rinsed
• 14.5 ounce low-sodium chicken broth
• 15 ounce canned black beans drained and rinsed
• 4 ounce canned diced green chiles
• 15 ounce canned diced tomatoes no salt added
• 1 cup fresh corn or frozen corn
• 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: 361kcal | Carbohydrates: 31g | Protein: 41g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 86mg | Sodium: 457mg | Potassium: 965mg | Fiber: 8g | Sugar: 4g | Vitamin A: 357IU | Vitamin C: 16mg | Calcium: 153mg | Iron: 6mg

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• Sweet Potato Taco Bowls from Chelsea’s Messy Apron
• Taco Stuffed Peppers from Wine & Glue
• Instant Pot Low-Carb Taco Soup from Kalyn’s Kitchen
• The Best Taco Meat from Barefeet in the Kitchen

Originally posted September 2013, recipe and photos updated January 2018

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