High Protein Taco Potato Soup is what you make when taco night and potato soup both sound good. This soup is made with tender Yukon Gold potatoes, ground turkey, black beans, corn, fire-roasted tomatoes, and green chiles in a thick, creamy broth.
Taco seasoning adds the familiar Mexican-inspired flavor, while cottage cheese, Greek yogurt, and shredded cheese give the soup its creamy texture and boost the protein.
Each serving has 41 grams of protein, so one bowl makes a filling lunch or family dinner. It also gives you six servings, which helps when you want leftovers ready for the next day.
Add cilantro before serving, then set out your usual taco toppings if anyone wants to customize their bowl.
A large Dutch oven handles the full batch without crowding the ingredients. You’ll also need a potato masher and blender to create the thicker, creamy texture.
Why You’ll Love This High Protein Taco Potato Soup
41 Grams of Protein
Ground turkey, cottage cheese, Greek yogurt, black beans, and shredded cheese give each serving 41 grams of protein.
Thick and Creamy
Mashed potatoes naturally thicken the broth, while blended cottage cheese and Greek yogurt make it creamy.
Taco Night Flavors
Taco seasoning, green chiles, fire-roasted tomatoes, black beans, and corn give the soup a familiar taco-inspired taste.
Made for Leftovers
The recipe makes six servings, so you can serve it for family dinner or keep extra portions for lunch.
One-Pot Dinner
Most of the recipe cooks in one Dutch oven, which keeps cleanup manageable.
Ingredient Substitutions
Ground Turkey
Use lean ground chicken or lean ground beef in place of the ground turkey.
Yukon Gold Potatoes
Russet or red potatoes will also work. Russet potatoes break down more and may make the soup thicker.
Black Beans
Replace the black beans with pinto beans or kidney beans.
Cottage Cheese
Use another cup of plain Greek yogurt if you don’t have cottage cheese. The finished soup may taste slightly tangier.
Mexican Cheese Blend
Use reduced-fat cheddar, Monterey Jack, or a mixture of the two.
Fresh Cilantro
Leave out the cilantro if you don’t care for it, or replace it with sliced green onions.
Fire-Roasted Tomatoes
Regular diced tomatoes can be used, though the soup will have less smoky flavor.
Frozen Corn
Drained canned corn can replace frozen corn.
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RECOMMENDED TOOL FOR THIS RECIPE
Cast Iron Dutch Oven
A roomy Dutch oven gives soups plenty of space to simmer without crowding the pot.
High Protein Taco Potato Soup
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 tablespoon taco seasoning mix
- ½ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- 1½ pounds yukon gold potatoes peeled and cut into ½-inch cubes
- 1 can (15-ounce) black beans drained and rinsed
- 1 can (14.5-ounce) fire-roasted diced tomatoes
- 1 can (4-ounce) diced green chiles
- 4 cups low-sodium chicken broth
- 1 cup frozen corn
- 1 cup low-fat cottage cheese
- ½ cup plain nonfat greek yogurt
- 1 cup reduced-fat shredded Mexican cheese blend
- 2 tablespoon chopped fresh cilantro
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Add the ground turkey and onion. Cook for 6 to 8 minutes, breaking the turkey into crumbles, until the turkey is fully cooked and the onion is soft.
- Add the garlic, taco seasoning, smoked paprika, and black pepper. Cook for 30 seconds.
- Add the potatoes, black beans, diced tomatoes, green chiles, and chicken broth. Stir to combine.
- Bring the soup to a boil. Reduce the heat to medium-low. Cover the Dutch oven. Simmer for 18 to 22 minutes, or until the potatoes are tender.
- Add the corn. Add the corn.
- Using a potato masher, lightly mash some of the potatoes in the Dutch oven. Leave plenty of potato pieces intact.
- Place the cottage cheese in a blender. Blend until smooth.
- Reduce the heat to low.
- Stir the blended cottage cheese into the soup.
- Add the Greek yogurt and shredded cheese.
- Stir until the cheese melts and the soup becomes creamy. Do not let the soup boil after adding the yogurt.
- Stir in the cilantro.
Notes
Tips and Tricks
Adjust the thickness – Add a small amount of chicken broth if the soup becomes thicker than you prefer. Check the taco seasoning – Sodium and spice levels vary between seasoning blends. Taste the soup before adding extra salt or heat. Blend carefully – Allow steam to escape if your blender lid has a vent. Hot ingredients can build pressure inside a sealed blender.Storing and Reheating
Refrigerate leftovers – Store the soup in an airtight container in the refrigerator for up to 4 days. Freeze the soup – Freeze individual portions for up to 2 months. The dairy may separate slightly after thawing, but stirring while reheating will help restore the texture. Reheat on the stovetop – Place the soup in a saucepan and warm it over low heat. Stir often and do not let it boil. Reheat in the microwave – Place one serving in a microwave-safe bowl. Heat in short intervals, stirring between each one, until warmed through.Nutrition
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