Weight Watchers Ground Beef Taco Soup

At 4 smart points per bowl for a steaming, comforting and flavorful soup, I say, Sign me up! This is all the flavor of a taco in a warming, comforting soup. This recipe will soon become a new family favorite. It’s super easy to whip up, plus you can add in any extra vegetables you have lying around to pump up the nutritional value and sneak in even more veg! I like the contrasting texture of adding fresh tomatoes at the end, but you can skip this step.

I love this taco soup recipe for how easy it is, how filling and how much everyone loves it. The points value on this soup varies depending on the extras you top it with. The basic recipe without cheese, sour cream, or corn ships comes to about 4 points per serving.

While it’s delicious steaming hot, this soup tastes even better reheated, so if you have a large family make a double batch and keep leftovers for a quick lunch.

Why you should try this Weight Watchers taco soup recipe

• This is the perfect warming soup for winter (but I also love it every month of the year). It’s low in points and full of fresh ingredients.
• Did I mention it? it is low in points! If you don’t add the extras (cheese, sour cream, corn chips, corn, etc), this soup can work out at as little as 2 points per bowl.
• Super easy, chop the vegetables, brown the meat and throw everything in a pot to simmer.

Weight Watchers taco soup Ingredients

• Tomatoes, crushed and sieved, 1 ½  cups
• Black beans, tinned- drained and rinsed, 1 can (15 ounces)
• Lean ground beef, 1 lb
• Tomatoes, fresh, 2
• Onion, white or brown, 1 medium
• Corn, cob, 1
• Cheddar cheese, ½ cup grated
• Paprika, 1 tsp
• Chilli, ground, 1 tsp
• Stock cubes, 2
• Water, 2 cups
• Garlic, 2 cloves
• Spring onion, corn chips, and sour cream to serve ( extra points for the chips and sour cream) 

How to make weight watchers taco soup (step by step) 

1. Dice the tomato and onion and heat a large frypan over a medium-high heat
2. Add a drizzle of your preferred cooking oil and add the onion. Cook, occasionally stirring, until starting to brown. Add the beef and cook for 2 minutes, stirring just enough to brown evenly. 
3. Add beans and spices, and stir to combine.
4. Add corn and tinned tomatoes and return to low heat.
5. Add the stock cubes, mix in 2 cups water, bring everything to a simmer, and cook for 15-20 minutes until the soup thickens. Stir through the fresh tomatoes and cook for a minute more. 
6. Serve in bowls with sour cream, cheese, fresh tomatoes, and spring onion on top.

Weight Watchers taco soup Variations/Substitutions

• You can use ground chicken or pork in this recipe instead of beef.
• Add any extra vegetables you have to sneak in even more nutrition.
• I sprinkle a few gluten-free corn chips on the soup to give it some crunch, but this is optional.
• Sour cream, cheese, cream cheese, or pico de gallo make great additions to this soup. Just pile on before serving the same way you would a traditional taco. 

FAQ/Tips and Tricks Section for Making weight watchers taco soup

• Cook the beef at a high enough heat that it gets some color. The browning is what gives it extra flavor. 
• The soup will thicken as it sits, so when reheating any leftovers, put them back into a pot with a dash of extra water and warm it over low heat. 

Related Recipes

• Slow Cooker Chicken Taco Soup 
• Slow Cooker Chicken Taco Potato Casserole

  

  

  Weight Watchers Taco Soup

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  Prep Time 5 mins

  Cook Time 25 mins

  Servings 4

  Calories 400 kcal

  Ingredients

    

  1x2x3x

  • 1 Can Crushed tomatoes
  • 1 lb Ground beef
  • 1 can Black Beans
  • 2 Whole tomatoes
  • 1 Medium onion
  • 1 Ear of corn
  • 1 tsp Paprika
  • 1 tsp Taco seasoning
  • 2 cubes Beef/ chicken stock
  • 2 cups water
  • 2 Garlic cloves
  • 1 minced spring onion

  Instructions

   

  • Dice the tomato and onion and heat a large frypan over a medium-high heat
  • Add a drizzle of your preferred cooking oil and add the onion. Cook, occasionally stirring, until starting to brown. Add the beef and cook for 2 minutes, stirring just enough to brown evenly.
  • Add beans and spices, and stir to combine.
  • Add corn and tinned tomatoes and return to low heat.
  • Add the stock cubes, mix in 2 cups water, bring everything to a simmer, and cook for 15-20 minutes until the soup thickens. Stir through the fresh tomatoes and cook for a minute more.
  • Serve in bowls with sour cream, cheese, fresh tomatoes, and spring onion on top.

  Nutrition

  Serving: 4gCalories: 400kcalCarbohydrates: 25gProtein: 26.5gFat: 22.25gSaturated Fat: 8.5gCholesterol: 80.52mgSodium: 425mgPotassium: 812mgFiber: 5.75gSugar: 7gCalcium: 55mg

  Tried this recipe?Let us know how it was!