I love soup.. I’ll eat it all year long, that said there is nothing quite like a warm bowl of soup on a crisp fall day and that is just around the corner and this girl is excited! I don’t mean to rush summer along but the fall season has always been my favorite. This slow cooker chicken taco soup is delicious and so simple to make, to top it off it is zero smart points on WW freestyle! I used my zero point vegetable tomato sauce to help keep it a zero point recipe. Since there are no points in this meal feel free to add a few by topping it with some cheese and/or crushed nacho chips or corn chips.

Slow cooker chicken taco soup

0-2PP, Zero freestyle points per serving on blue & purple, 2 SP on green
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Course Soup
Servings 12


  • 1 lb ground chicken weighed raw
  • 3.5 cups chicken broth
  • 1.5 cups tomato sauce *I used my zero point veggie tomato sauce recipe linked in opening write up
  • 28 oz can diced tomatoes
  • 1 cup diced peppers *I used red & green
  • 1 cup diced red onion
  • 1 cup frozen corn
  • 2 garlic cloves diced
  • 30 g package taco seasoning *see picture for my brand
  • 1 tsp onion powder
  • Dash of salt & pepper


  • Cook the ground chicken in a frying pan on stove and drain. Place crockpot on high and add in the tomato sauce, diced tomatoes and chicken broth.
  • Stir in the cooked chicken, diced veggies, garlic and corn.
  • Mix in the taco seasoning, onion powder, salt & pepper.
  • Let cook on high for 4 hours or low 7-8 hours.
  • *Note- Feel free to add in black beans, I am just not a fan of any kind of bean.
  • Makes 12- 1 cup servings, the only ingredients with points was my taco seasoning pack which has 3SP total, so 1 serving is zero points, 4 servings would be 1SP
  • Soup will freeze well.


Personal Points- 0-2 depending on your 0PP foods 
Freestyle smart points- (blue & purple) 0 using the WW recipe builder
Smart Points- (green) 1 using WW recipe builder
Points PLus- 2 using a PP calculator
Nutritional info per 1 cup serving- Calories.. 101...Fat 0.8g..Sat fat 0g...Carbs 9.4g...Fiber 2g...Sugar 3.2g..Protein 10.7g using My Fitness Pal *Note- this includes all ingredients, old SP/PP were figured out before entering the veggies into the equation




  1. Delicious soup especially in the second day. I made mind in the instantpot!

    • May I ask you how long and what program you used for instant pot?
      Thank you

      • Ryan Marie Reply

        This came out so good. I tweaked mine a bit. I shredded chicken breasts. I also used rotel instead of diced tomatoes. I also added kidney beans. It was a hit!

        • Drizzle Reply

          So glad you enjoyed it, thanks for sharing your tweaks 🙂

  2. This sounds delicious. Do you know if I can cook it on the stove or Instant Pot?
    What would be the cooking time?

    • Drizzle Reply

      I don’t have an instapot so not sure there, but you could do it on the stove, I’d say a few hours over medium-low heat, you want the veggies soft

    • Yama, I just made this in my Instant Pot. I sautéed the protein, veggies and garlic for about 4 minutes, added everything else in to the pot, turned the setting to Pressure Cook for 25 minutes, did a manual release for 10 minutes then released the pressure.

      Also, as I’m vegetarian so I substituted my protein for 1 package of Yves Veggie Ground, also added in 1 cup of celery (because I wanted to use it up!). Next time I will add two packages of veggie ground and find a low sodium vegetable stock as I find it salty even though I didn’t add in the onion powder or the salt/pepper.

      For me 1 cup is 1 PP. Looking forward to making this more often.

      • Drizzle Reply

        Thanks for sharing Sharmaine 🙂 I am so glad you enjoyed it!

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