Set a large Dutch oven or heavy soup pot over medium heat. Add the lean ground turkey, diced yellow onion, and crisp bell pepper. Cook for about six to eight minutes, breaking the meat apart with a wooden spoon until browned and no longer pink. Stir in the minced garlic during the last minute until fragrant.

Sprinkle the chili powder, ground cumin, smoked paprika, and onion powder directly over the warm meat and vegetables. Stir continuously for two minutes. Allowing spices to bloom in hot oil unlocks rich aromas that define a great healthy taco recipe.

Pour in the fire roasted diced tomatoes with their juices, rinsed black beans, sweet corn, and low sodium chicken broth. Give everything a thorough stir to scrape up any browned savory bits stuck to the bottom of the pot.

Bring the pot to a gentle boil over medium-high heat. Reduce heat to low, cover the pot partially with a lid, and let it simmer gently for fifteen minutes. This lets all the herbs and spices meld into a cohesive, fragrant broth.

While the soup simmers, place one cup of low-fat cottage cheese or plain Greek yogurt into a high-speed blender. Blend until completely smooth and velvety. This crucial step guarantees no curds remain, creating a luscious texture for your creamy low-calorie taco soup recipe.

Reduce soup heat to the lowest setting. Ladle half a cup of warm broth into the blended cream, stirring to temper it so it does not curdle. Pour the tempered mixture into the pot while stirring gently until fully incorporated.

Taste the broth and adjust salt, pepper, or lime juice as desired. Serve piping hot in wide soup bowls.