This Weight Watchers Taco Soup recipe is going to keep you warm and losing weight this winter! I was able to keep the points down by using all your favorite ingredients but also a few key swaps. This easy Taco Soup recipe also has some extra zip from a packet of ranch seasoning!
I revisited some traditional Taco Soup recipes and then made swaps like reducing the beans to half a can, using 3/4 lb of ground turkey instead of a full pound of ground beef and topped it with nonfat Greek yogurt. Those healthy swaps gave me the room to add a few crunchy tortilla strips!
Is Taco Soup healthy?
Yes – if you’re making this recipe! Really – it’s all about the choices you make in regards to the ingredients. Instead of using a whole can of chili beans – I use a half can. I used ground turkey instead of ground beef. And – there’s not a shred of cheese. But I filled that in by adding Greek yogurt, tortilla strips and maybe I even added a little diced avocado.
How do you make Weight Watchers Taco Soup?
- Heat a pasta pot to medium high and add 1/4 cup water, ground turkey, onion and bell pepper
- Brown turkey mixture to cook through (no need for oil if you use a little water!)
- Once cooked through, add taco and ranch seasonings and stir
- Add tomatoes, corn, chiles and beans (save the rest of the corn & beans for other recipes!) Do not drain tomatoes or beans!
- Side note on the green chiles – I am not a big spice fan and used 1/2 small can and it’s on the spicy side. Next time I would just use 1 spoonful instead.
- Add 1 cup water
- Place lid on pot and simmer for 15-20 minutes
- Top with Greek yogurt and tortilla strips
Can Taco Soup be frozen?
Yes – most definitely! When I make soup – I don’t want to eat it for 2 weeks – so I always freeze some. I stocked up on these glass food storage containers and love them! They’re great for the freezer and don’t stain when you reheat in them like the old plastic ones.
What to serve with Taco Soup?
Weight Watchers Taco Soup
Ingredients
- 3/4 lb extra lean ground turkey breast
- 1/3 cup bell pepper diced
- 1/2 small onion diced
- 14.5 oz Kroger Diced salsa style fire roasted tomatoes
- 4 tsp Old El Paso Taco Seasoning
- 1 cup frozen corn kernels
- 2 oz Ortega mild diced green chiles
- 1/2 packet Hidden Valley Ranch seasoning mix
- 1/2 can Bush's Best Mixed Chili/Kidney/Pinto Beans, mild chili sauce
- 4 tbsp Plain Fat Free Greek yogurt
- 1/2 cup Kroger Santa Fe Style tortilla chips
- 1 1/4 cups water
Instructions
- In a stock pot, or pasta pot (high sides), heat to medium high and add 1/4 cup water, ground turkey, onion and bell pepper
- Brown turkey mixture to cook through (no need for oil if you use a little water!)
- Once cooked through, add taco and ranch seasonings and stir
- Add tomatoes, corn, chiles and beans (save the rest of the corn & beans for other recipes!) Do not drain tomatoes or beans!
- Add 1 cup water
- Place lid on pot and simmer for 15-20 minutes
- Top with Greek yogurt and tortilla strips
Notes
- The green chiles made it pretty spicy – and I only used 1/2 can. If you dont like spicy – leave them out.
- No need to add oil to the pan for browning the turkey – just a little water does the trick!
How many points is this soup
Green – 3
Blue – 2
Purple – 2
I have already experimented with different kinds of soups, but I have never made taco soup. This is my chance to correct the situation 🙂 Your recipe sounds amazingly delicious.
That looks like a comforting and filling bowlful!
I love taco soup – all of my favourite Mexican flavours. This WW version looks delicious.
This taco spup is loaded with full of flavors. I would love to try this out soon. Yum!
I am really into soup at the moment and trying to shed the Christmas pounds so this is perfect for me!