I’m obsessed with this taco soup, you guys. Seriously. It’s one of those low calorie soup recipes that doesn’t taste like you’re on a diet at all. I make a giant pot every Sunday and eat it all week long without getting tired of it. What I love most? You just dump everything in one pot and let it simmer. No fancy techniques needed here. The flavors blend together beautifully and somehow taste even better the next day. My family requests this more than any of my other best soup recipes, which says a lot since I’ve tried everything from 13 bean soup recipe to 16 bean soup recipe variations. It reminds me of those cozy fall nights when you want something hearty but don’t want to spend forever in the kitchen. I’ve made baked French onion soup and broccoli soup crockpot style before, even tried my hand at brócoli cheddar soup, but this taco version wins every single time. The taco seasoning gives it such a warm, comforting kick that makes you want seconds (and thirds, let’s be honest).
Table of Contents
- 1) Key Takeaways
- 2) Easy Weight Watchers Taco Soup Recipe
- 3) Ingredients for Weight Watchers Taco Soup
- 4) How to Make Weight Watchers Taco Soup
- 5) Tips for Making Weight Watchers Taco Soup
- 6) Making Weight Watchers Taco Soup Ahead of Time
- 7) Storing Leftover Weight Watchers Taco Soup
- 8) Try these Soup next!
- 9) Weight Watchers Taco Soup
- 10) Nutrition
1) Key Takeaways
- What makes this taco soup a low calorie soup recipe?
- Can I make Weight Watchers taco soup in a slow cooker?
- What are the best toppings for taco soup?
- How long does taco soup last in the fridge?
- Can I freeze Weight Watchers taco soup?
2) Easy Weight Watchers Taco Soup Recipe
Let me tell you about my absolute favorite low calorie soup recipes. This Weight Watchers taco soup has saved my weeknights more times than I can count. When I first started looking for low calorie soup recipes that actually tasted good, I tried everything. I mean everything.
I experimented with a 13 bean soup recipe that took forever. I attempted a 16 bean soup recipe that left me sorting beans for what felt like hours. I even tackled baked French onion soup (gorgeous but so much work) and tried my hand at broccoli soup crockpot style. Don’t even get me started on my brócoli cheddar soup attempts. They were all fine, but none became my go to meal like this taco soup did.
What makes this one of my best soup recipes? It’s ready in about 40 minutes from start to finish. You don’t need any fancy equipment or hard to find ingredients. Just one big pot and some pantry staples you probably already have sitting in your kitchen right now.
The best part? Nobody believes me when I tell them it’s a healthy recipe. My husband ate three bowls the first time I made it and had no idea it was low calorie. My kids actually ask for it by name now. That never happens with healthy food in my house, trust me.
I love that you can customize this soup to fit whatever you have on hand. Out of black beans? Use an extra can of pintos. No corn? Leave it out or swap in some diced bell peppers. The ranch seasoning packet might sound weird, but it adds this creamy depth that makes everyone wonder what your secret ingredient is.
3) Ingredients for Weight Watchers Taco Soup
Lean Ground Turkey or Beef: I usually grab the 93% lean ground turkey when I’m at the store. It keeps the calorie count down without sacrificing any flavor. My local grocery store often has it on sale, which is a bonus. If you prefer beef, go for it! The 93% lean ground beef works just as well. I’ve even used ground chicken in a pinch and nobody noticed the difference.
Onion and Garlic: These two create the flavor base that makes everything else shine. I dice my onion pretty small so it melts into the soup. The garlic gets minced super fine. Don’t skip these! They’re what makes your kitchen smell amazing while the soup simmers. Fresh garlic beats the jarred stuff every time, but I won’t judge if you use the pre minced kind when you’re in a hurry.
Three Types of Beans: Black beans, pinto beans, and kidney beans all bring something different to the party. The black beans are creamy, the pintos are soft and mild, and the kidney beans hold their shape nicely. Make sure you drain and rinse them well! Nobody wants that weird bean liquid making their soup cloudy. I keep cans of all three in my pantry at all times now.
Corn: Sweet corn adds little pops of sweetness that balance out all the savory flavors. I use canned corn most of the time, but frozen works great too. Just thaw it first if you go that route. My kids love hunting for the corn kernels in their bowls. Sometimes it’s the only vegetable they’ll eat without complaining.
Diced Tomatoes with Green Chilies: This is where the magic happens. The Rotel brand is my favorite, but any diced tomatoes with green chilies will do the trick. They add just enough heat without making it spicy. My kids can handle it no problem, but it still has enough kick to keep things interesting for the adults.
Tomato Sauce and Broth: The tomato sauce gives body to the soup while the broth keeps it from getting too thick. I use low sodium chicken broth most of the time. Beef broth works too if that’s what you have. Just taste as you go and adjust the salt at the end. You can always add more, but you can’t take it out.
Taco Seasoning and Ranch Dressing Mix: Here’s the secret weapon combination. The taco seasoning is obvious, right? But the ranch dressing mix is what makes people ask for the recipe. It adds this subtle tanginess and creaminess without actual cream. I buy the packets at the store, but you can make your own if you’re feeling ambitious.
Optional Toppings: This is where you make the soup your own. I go wild with shredded cheese, a dollop of sour cream, diced avocado, crushed tortilla chips, fresh cilantro, and lime wedges. My husband likes his with extra cheese and chips. My daughter wants just cheese. My son loads his up with everything. Set out a topping bar and let everyone customize their bowl.
4) How to Make Weight Watchers Taco Soup
Step 1: Grab your biggest pot or Dutch oven and set it over medium high heat. Toss in the ground turkey or beef and break it up with a wooden spoon. Keep stirring and breaking up the meat until it’s completely browned. This takes about 5 to 7 minutes. You want no pink left anywhere. The meat should be in small crumbles, not big chunks.
Step 2: Add the diced onion and minced garlic right into the pot with the meat. Stir everything together and let it cook for 2 to 3 minutes. The onion should get soft and translucent. Your kitchen will start smelling really good right about now. That’s how you know you’re doing it right.
Step 3: Now comes the fun part where you just dump everything in. Add all three cans of beans (make sure they’re drained and rinsed first). Throw in the corn, the diced tomatoes with green chilies, the tomato sauce, and pour in the broth. Give it all a good stir to mix everything together.
Step 4: Sprinkle in the taco seasoning packet and the ranch dressing mix. Stir really well to make sure the seasonings get distributed throughout the soup. You don’t want pockets of intense flavor or bland spots. Take your time with this step. It makes a big difference.
Step 5: Crank up the heat and bring the whole pot to a boil. You’ll see big bubbles breaking the surface. Once it’s boiling, turn the heat way down to low. Let the soup simmer uncovered for 20 to 25 minutes. Stir it every once in a while so nothing sticks to the bottom.
Step 6: After it’s simmered, taste it. Does it need more salt? A little pepper? Everyone’s taste is different, so adjust the seasonings to your liking. I usually add just a pinch of each, but you might want more. The beauty of cooking at home is you get to make it perfect for you.
Step 7: Ladle the soup into bowls and set out all your toppings. Let everyone build their own perfect bowl. I like to put a small handful of crushed tortilla chips in the bottom of my bowl, then ladle the soup over top. The chips get a little soggy but stay crunchy enough to add texture. So good.
5) Tips for Making Weight Watchers Taco Soup
Brown your meat really well before adding anything else. This seems obvious, but I’m telling you, it matters. When the meat gets a nice brown color on it, that’s where tons of flavor develops. Don’t rush this step. If you add the other ingredients too soon, the meat will just steam instead of brown.
Drain and rinse those beans! I can’t stress this enough. That thick liquid in the bean cans makes the soup cloudy and adds a weird metallic taste. Just dump the beans in a colander, rinse them under cold water for about 30 seconds, and you’re good to go. Takes two extra minutes and makes a huge difference.
Let it simmer long enough for the flavors to get friendly with each other. I know 20 minutes feels like forever when you’re hungry, but trust me on this. The longer simmer time lets all those seasonings really meld together. The soup tastes okay at 10 minutes, but it tastes amazing at 20 to 25 minutes.
Don’t skip the ranch seasoning mix! I know it sounds strange in a taco soup, but this is the secret ingredient everyone asks about. It adds a subtle creaminess and tang that makes the soup taste way more complex than it is. I’ve tried making it without, and it’s just not the same.
Use low sodium broth and adjust the salt yourself at the end. The taco seasoning and ranch mix already have salt in them. If you use regular broth, your soup might end up too salty. Better to start with less and add more than to ruin a whole pot of soup.
Make a double batch if your pot is big enough. This soup freezes beautifully, and having a container of it in the freezer is like having a free pass on a busy weeknight. Future you will thank present you, I promise. Just thaw it overnight in the fridge and reheat on the stove.
6) Making Weight Watchers Taco Soup Ahead of Time
This soup is perfect for meal prep. I make it every Sunday afternoon and eat it all week long. The flavors get even better after sitting in the fridge overnight. Something about that extra time lets everything marry together in the best way possible.
If you’re planning to make this ahead, cook it completely and let it cool to room temperature before putting it in the fridge. I usually portion it out into individual containers right away. That way I can just grab one for lunch or dinner without having to think about it.
The soup stays fresh in the fridge for up to 5 days. I’ve pushed it to 6 or 7 days before and it was still fine, but I’d recommend sticking to 5 days to be safe. The beans hold up great, the meat stays tender, and the flavors just keep getting better.
When reheating, I like to add a splash of broth or water if it seems too thick. The soup tends to thicken up as it sits in the fridge. Just add a little liquid, stir it in, and heat it up on the stove or in the microwave.
Save your toppings for right before you eat. Don’t add the cheese, sour cream, or tortilla chips until you’re ready to serve. They’ll get soggy and weird if you add them too early. Keep them in separate containers and top each bowl fresh.
If you want to freeze this soup, let it cool completely first. Then transfer it to freezer safe containers or heavy duty freezer bags. Leave a little room at the top for expansion. It’ll keep in the freezer for up to 3 months. Thaw it in the fridge overnight before reheating.
7) Storing Leftover Weight Watchers Taco Soup
Leftover taco soup is one of those rare things that tastes even better the next day. I’m not just saying that to make you feel better about having leftovers. It’s actually true! All those spices and flavors have more time to blend together, and the result is even more delicious than when you first made it.
Store your leftover soup in an airtight container in the fridge. Glass containers are my favorite for this. They don’t hold onto smells or stains like plastic sometimes does. Plus you can see exactly what’s in there without having to open it and play the leftover guessing game.
The soup will keep in the fridge for up to 5 days. After that, you’re pushing your luck. I mark my containers with the date I made the soup so I don’t have to try to remember later. Masking tape and a Sharpie work great for this.
When you’re ready to reheat, you have options. The stovetop is my preferred method. Just pour the soup into a pot and heat it over medium heat, stirring occasionally. It takes about 5 to 10 minutes to get hot all the way through. If it seems too thick, add a splash of broth or water.
The microwave works fine too if you’re in a hurry. Just transfer your portion to a microwave safe bowl and heat in 1 to 2 minute intervals, stirring in between. The microwave can create hot spots, so stirring is really important to make sure it heats evenly.
Don’t add your toppings until right before you’re ready to eat. Keep the cheese, sour cream, chips, and other toppings in the fridge separately. They stay fresh longer that way, and you can customize each bowl however you want it.
If you know you won’t eat all the leftover soup within 5 days, freeze some of it. I like to freeze it in single serving portions. That way I can just pull out one container when I need a quick lunch or dinner. No need to thaw the whole batch just to eat one bowl.
8) Try these Soup next!
9) Weight Watchers Taco Soup
Low Calorie Soup Recipes: Easy Weight Watchers Taco Soup
Ingredients
- 1 lb lean ground turkey or beef (93% lean works great)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained (or 1.5 cups frozen corn)
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 can (8 oz) tomato sauce
- 2 cups low sodium chicken or beef broth
- 1 packet (1 oz) taco seasoning
- 1 packet (1 oz) ranch dressing mix
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, tortilla chips, cilantro, lime wedges
Instructions
- Heat a large pot or Dutch oven over medium high heat. Add the ground turkey or beef and cook until browned, breaking it up with a wooden spoon as it cooks (about 5 to 7 minutes).
- Toss in the diced onion and minced garlic. Cook for another 2 to 3 minutes until the onion gets soft and smells amazing.
- Now here’s the easy part. Add all three types of beans (black, pinto, and kidney), the corn, diced tomatoes with green chilies, tomato sauce, and broth. Stir everything together.
- Sprinkle in the taco seasoning and ranch dressing mix. Give it a good stir to combine all those flavors.
- Bring the soup to a boil, then reduce the heat to low. Let it simmer uncovered for 20 to 25 minutes, stirring occasionally. The longer it simmers, the better the flavors meld together.
- Taste and add salt and pepper if needed. I usually add just a pinch of each.
- Ladle into bowls and top with your favorite toppings. I love mine with a dollop of sour cream, some shredded cheese, and crushed tortilla chips for crunch.
10) Nutrition
Serving Size: 1 cup (1/8 of recipe) | Calories: 245 | Sugar: 5.2 g | Sodium: 782 mg | Fat: 5.1 g | Saturated Fat: 1.8 g | Carbohydrates: 32.4 g | Fiber: 8.5 g | Protein: 19.3 g | Cholesterol: 45 mg
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