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Overhead bowl of high protein taco potato soup with ground turkey, potatoes, black beans, corn, tomatoes, peppers, and herbs, served in a black bowl on rustic wood.

High Protein Taco Potato Soup

Nesting Lane
High Protein Taco Potato Soup is a creamy ground turkey dinner with 41 grams of protein per serving and plenty of hearty Mexican-inspired flavor.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican-Inspired
Servings 6

Equipment

Large Dutch Oven
Cutting Board
Sharp Knife
Wooden Spoon
Potato Masher
Can Opener
Blender

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

Calories: 438kcalCarbohydrates: 51gProtein: 41gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 55mgSodium: 851mgPotassium: 1375mgFiber: 10gSugar: 7gVitamin A: 675IUVitamin C: 36mgCalcium: 354mgIron: 5mg
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