Calling all taco lovers! Our Weight Watchers Turkey Taco Soup is a dream come true if you’re looking for something low in points (just one per serving!) that still packs a punch of flavor. It’s so satisfying, you’ll want to enjoy it for both lunch and dinner.

This 1-Point Weight Watchers soup is high in protein and packed with nutrient-dense veggies. Plus it has all the flavors we love from Mexican food. Don’t miss our other Weight Watchers dinner recipes

Delicious turkey taco soup in a bowl with fresh lime wedges.
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Why should you try Weight Watchers Turkey Taco Soup?

  1. Taco flavor with low points: Who doesn’t love a good taco? And when it comes in a soup form with just one Weight Watchers point, it’s a no-brainer. This soup has all the rich, taco-inspired flavors you crave, from cumin to paprika, in a hearty, filling bowl.
  2. Freezer-friendly: This recipe is perfect for meal prep. You can make a big batch, freeze it, and reheat it whenever you need a quick meal. The flavors only get better with time, making it an excellent option for those busy weeks when you don’t have time to cook.
  3. Adaptable and versatile: Not only can you enjoy this soup as is, but you can also switch up the toppings to make it different each time you serve it. Add some fresh avocado, a sprinkle of shredded cheese, or a dollop of Greek yogurt to customize the flavors and textures.
  4. Protein-packed and satisfying: Ground turkey offers a lean yet hearty protein that keeps you full for hours. Combined with beans and veggies, it’s a powerhouse meal that fuels you while staying light on points.

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Servings: 6

Serving size: 1 1/2 cups (about 350 ml)

1 WW Point Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients

Turkey Taco soup ingredients in separate dishes.
  • 1 lb ground turkey (450 g)
  • 1/2 tsp salt (2.5 g)
  • 1/2 tsp black pepper (1 g)
  • 2 tbsp taco seasoning (15 g)
  • 1 tsp olive oil (5 ml)
  • 1 medium onion, diced (about 1 cup or 150 g)
  • 1 green bell pepper, diced (about 1 cup or 150 g)
  • 1 small green chili pepper, diced (optional, about 30 g)
  • 2 tbsp tomato paste (30 g)
  • 1 can (14.5 oz) diced tomatoes, undrained (400 g)
  • 1 can (15 oz) kidney beans, drained and rinsed (425 g)
  • 6 cups beef broth (1.5 l)

Instructions

1. Cook the Turkey

  • Heat 1 teaspoon of olive oil in a large pot over medium heat.
  • Add the ground turkey, season with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and the taco seasoning. Cook for 5-7 minutes, breaking it apart with a wooden spoon, until it’s fully browned and crumbly.
  • Once browned, remove the turkey from the pot and set it aside on a plate.
Turkey cooking in a pot.

2. Sauté the Vegetables

  • In the same pot, add the diced onions, green bell peppers, and green chili peppers (if using) to the remaining oil and turkey drippings. Cook the vegetables for 4-5 minutes, stirring occasionally, until softened.
  • Add the tomato paste and stir well to combine, cooking for another 1-2 minutes to deepen the flavors.
Veggies and tomato paste cooking in a pot.

3. Add Tomatoes and Beans

  • Pour in the can of diced tomatoes (including the liquid), stirring well to incorporate the tomato paste. Allow this to simmer for 3-4 minutes to let the flavors meld together.
  • Add the drained and rinsed kidney beans and stir to combine with the vegetables and tomatoes.
Beans added.

4. Add Broth and Simmer

  • Pour in the beef broth and return the browned turkey to the pot. Stir everything together until well mixed.
  • Bring the soup to a simmer, reduce the heat to low, and cover the pot. Let it simmer for 15 minutes to allow all the flavors to meld and the soup to thicken slightly.
All soup ingredients simmering in a pot.

5. Taste and Serve

  • Taste the soup and adjust the seasoning if necessary by adding a pinch more salt, pepper, or taco seasoning according to your preference.
  • Serve hot, optionally topped with fresh cilantro, a dollop of Greek yogurt, or a sprinkle of shredded cheese for extra flavor (just keep in mind any additional points!).

Variations and Substitutions for Weight Watchers Turkey Taco Soup

There are so many ways to make this recipe your own, whether you’re craving a little more spice or wanting to mix up the ingredients. Here are a few variations you can try:

  1. Mix in some beef: If you’re missing the taste of classic beef tacos, you can mix a bit of lean ground beef with your turkey. The result is an even richer, more robust flavor, while still keeping the points low.
  2. Try different beans: Not a fan of kidney beans? No problem! You can swap them out for black beans or even mix the two types for added texture and variety.
  3. Add extra vegetables: You can easily bulk up this soup with extra veggies like zucchini or even spinach. The more, the merrier.
  4. Spice it up: Love heat? Add a chopped jalapeño or some cayenne pepper to give the soup an extra kick. You can adjust the spice level to your liking, making it as mild or fiery as you want.

Tips and Tricks for making Weight Watchers Turkey Taco Soup

  1. Brown the turkey well: Make sure to really brown the turkey until it develops a slightly crispy, crumbly texture.
  2. Cook everything in one pot: This not only saves you from extra dishes but also ensures you capture all the flavor from browning the turkey.
  3. Don’t skimp on the toppings: Try adding a squeeze of lime juice, fresh cilantro, or even a few tortilla strips for crunch. These little additions make a big difference in taste and texture.
  4. Make it spicy: Don’t be shy about adding heat! Taco soup can handle a lot of spice, so feel free to experiment with hot sauce, chili powder, or sliced jalapeños.
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Turkey Taco Soup

Servings: 6
Prep: 10 minutes
Cook: 25 minutes
Delicious turkey taco soup in a bowl with fresh lime wedges.
A hearty and flavorful Mexican-inspired Weight Watchers soup.

Ingredients 

  • 1 lb ground turkey, 450 g
  • 1/2 tsp salt, 2.5 g
  • 1/2 tsp black pepper, 1 g
  • 2 tbsp taco seasoning, 15 g
  • 1 tsp olive oil, 5 ml
  • 1 medium onion, diced (about 1 cup or 150 g)
  • 1 green bell pepper, diced (about 1 cup or 150 g)
  • 1 small green chili pepper, diced (optional, about 30 g)
  • 2 tbsp tomato paste, 30 g
  • 1 can, 14.5 oz diced tomatoes, undrained (400 g)
  • 1 can, 15 oz kidney beans, drained and rinsed (425 g)
  • 6 cups beef broth, 1.5 l

Instructions 

  • Cook the Turkey
  • Heat 1 teaspoon of olive oil in a large pot over medium heat.
  • Add the ground turkey, season with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and the taco seasoning. Cook for 5-7 minutes, breaking it apart with a wooden spoon, until it’s fully browned and crumbly.
  • Once browned, remove the turkey from the pot and set it aside on a plate.
  • Sauté the Vegetables
  • In the same pot, add the diced onions, green bell peppers, and green chili peppers (if using) to the remaining oil and turkey drippings. Cook the vegetables for 4-5 minutes, stirring occasionally, until softened.
  • Add the tomato paste and stir well to combine, cooking for another 1-2 minutes to deepen the flavors.
  • Add Tomatoes and Beans
  • Pour in the can of diced tomatoes (including the liquid), stirring well to incorporate the tomato paste. Allow this to simmer for 3-4 minutes to let the flavors meld together.
  • Add the drained and rinsed kidney beans and stir to combine with the vegetables and tomatoes.
  • Add Broth and Simmer
  • Pour in the beef broth and return the browned turkey to the pot. Stir everything together until well mixed.
  • Bring the soup to a simmer, reduce the heat to low, and cover the pot. Let it simmer for 15 minutes to allow all the flavors to meld and the soup to thicken slightly.
  • Taste and Serve
  • Taste the soup and adjust seasoning if necessary by adding a pinch more salt, pepper, or taco seasoning according to your preference.
  • Serve hot, optionally topped with fresh cilantro, a dollop of Greek yogurt, or a sprinkle of shredded cheese for extra flavor (just keep in mind any additional points!).

Notes

1 WW point per serving. 

Nutrition

Serving: 502gCalories: 265kcalCarbohydrates: 27gProtein: 25gFat: 6.9gSaturated Fat: 1.8gCholesterol: 52mgSodium: 1000mgPotassium: 1050mgFiber: 5.1gSugar: 9gCalcium: 89mgIron: 3.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup
Cuisine: Mexican
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!

About Drizzle Me Skinny

Kate founded DrizzleMeSkinny in 2014. Since then she has shared nearly 1000 weight watchers friendly recipes with DrizzleMeSkinny's over 500,000 social media followers.

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