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Light and filling this version of taco soup is perfect for a hearty lunch or dinner. This weight watchers taco soup is 4 PointsPlus per serving, so it won’t break your healthy eating goals.
You can use a packet of low sodium taco seasoning or make it from scratch using the recipe below to add a fresher, brighter flavor. I love to add a dollop of cool sour cream to the top of a spicy soup to compliment the heat, nowadays I am substituting Greek yogurt for sour cream to save on fat and calories, boost the protein, and it really tastes the same. Add a sprig of fresh cilantro to brighten and you can sit down to a healthy and pretty bowl of soup.
I recommend using organic or natural, no salt added canned products. You could also cook your own beans and skip the cans all together. I make big batches of beans in the crock pot then throw them in the freezer. You can also use up garden fresh tomatoes if you have some on hand.
Weight Watchers Taco Soup:
Ingredients:
½ lb 93% lean ground bee
1- 15 oz. can black beans
1-15 oz. can kidney beans
1-15 oz. can pinto beans
1-14 oz. can crushed tomatoes plain
1-14 oz. can diced tomatoes with chiles
½ -1 cup vegetable broth, to desired consistency
1/2-1 cup water, to desired consistency
1-15 oz. can corn
1 small onion, diced
Taco Seasoning:
1 Tbsp. Chili powder
1 tsp. Cumin
½ tsp. Paprika
1 tsp. Garlic flakes
¼ tsp. Red pepper flakes
¼ tsp. Oregano
Add more or less to suit your tastes
Directions:
- Drain beans and corn. Rinse and drain beans again to further reduce sodium.
- In a large pot over medium heat brown ground beef halfway then add in diced onions.
- Stir in beans, corn, canned tomatoes, water, and broth.
- Simmer on low for 20 minutes.
Makes 12 servings
Weight Watchers Points:
- Total recipe = 55 SmartPoints and 52 PointsPlus
- 5 SmartPoints per serving
- 4 PointsPlus per serving
- 6 WW points per serving (old system)
- ½ lb lean ground beef
- 1- 15 oz. can black beans
- 1-15 oz. can kidney beans
- 1-15 oz. can pinto beans
- 1-14 oz. can crushed tomatoes plain
- 1-14 oz. can diced tomatoes with chiles
- ½ -1 cup broth, to desired consistency
- ½-1 cup water, to desired consistency
- 1-15 oz. can corn
- 1 small onion, diced
- Taco Seasoning:
- 1 Tbsp. Chili powder
- 1 tsp. Cumin
- ½ tsp. Paprika
- 1 tsp. Garlic flakes
- ¼ tsp. Red pepper flakes
- ¼ tsp. Oregano
- Drain beans and corn. Rinse and drain beans again to further reduce sodium.
- In a large pot over medium heat brown ground beef halfway then add in diced onions.
- Stir in beans, corn, canned tomatoes, water, and broth.
- Simmer on low for 20 minutes.
This does make a large pot of soup that can be frozen. Allow the soup to cool and ladle into individual sized servings in freezer safe bowls. Date the top with a sharpie so your sure to use it when its best. Use within 1 week in refrigerator or within 3 months from the freezer.
Share your thoughts on this weight watchers taco soup recipe.
You may also like these Weight Watchers Pumpkin Muffins!
I love soup and this one looks so yummy thanks for sharing visiting from livingwell spending less hop have a great day
I LOVE this soup! It is a regular in our house. So good. Thanks for sharing with the Merry Monday Linky Party!
I do not understand your method of points? What is the “Old way”
and how much is a serving?
Weight Watchers Points:
Total recipe = 55 SmartPoints and 52 PointsPlus
5 SmartPoints per serving
4 PointsPlus per serving
6 WW points per serving (old system)
The old way is when it was just WW points.