Weight Watchers Taco Soup

Weight Watchers Taco Soup Recipe

This easy recipe doesn’t require browning meat, making it quick to prepare on busy mornings. One large bowl of soup is low calorie and only 4 WW Points. It’s perfect for anyone watching their calorie intake but tasty enough that the whole family will love it. 

Ingredients

See recipe card below for exact ingredient amounts and detailed instructions. 

Ingredient Notes & Substitutions

• Chicken: We use boneless skinless chicken thighs, boneless skinless chicken breast works too. Ground turkey or chicken can also be used, but you’ll need to brown it in a skillet first. Ground beef can be used but will need to be browned first and will also increase the points significantly.
• Beans: I like red kidney beans and we rinse them. Canned black beans, pinto beans, or white beans can be used instead without changing the points in this recipe. 
• Frozen Vegetables: Look for the peppers and onions that come together in one package and frozen whole kernel corn. You can substitute fresh peppers and onions, though they’ll add to your prep time. Canned corn will work in this recipe too.
• Salsa: Use your favorite brand and style salsa. Hot, medium, or mild can be used and will decide the heat level of the finished soup. 
• Seasonings: This soup is seasoned simply with chili powder, cumin, garlic powder, and salt. If you want to use a package taco seasoning make sure you get the low sodium variety and swap it for all of these seasonings. Adding additional salt won’t be necessary. 
• Water: Our soup is flavorful using water. No salt added chicken broth will add extra flavor without adding additional points. 
• Cheese: We top each serving of soup with one tablespoon of shredded low fat cheddar cheese blend. Any low-fat cheese will work.  

How to Make Slow Cooker Chicken Taco Soup

1. Spray the crock insert with nonstick cooking spray. 
2. Trim any excess fat from the chicken thighs. 
3. Add all the ingredients, except the cheese, to the slow cooker. Cook on low for 7–8 hours or high for 3–4 hours.
4. Remove the chicken and shred with two forks, return to the pot and stir to combine. 
5. Top each serving with a tablespoon of low-fat cheese.

Top this soup with two tablespoons fat-free sour cream for one additional Weight Watcher point.

Tips

• If you can’t find frozen pepper and onion blend you may be able to find them separately. Or, you can use fresh instead. The ratio is 1 1/2 cups of peppers to 1/2 cup of onions.
• Use about 1 1/2 pounds chicken thighs. It doesn’t have to be exact. The package I used in this particular batch weighed 1 3/4 pounds.
• This recipe calls for a 16 oz jar of salsa. One of the brands I use is only 14 ozs and it still works fine.

Storage and Reheating

Store leftover taco soup in an airtight container in the refrigerator for about 3 days. 

Reheat on the stove-top in a saucepan over medium heat, stirring occasionally, until heated through. This can also be reheated in the microwave. 

To Freeze Weight Watchers Soup

Place cooled soup in an airtight container and freeze for up to 3 months. For best results thaw in the refrigerator before warming. 

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