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Looking for a comforting, flavorful dish that’s as easy to prepare as it is delicious? This Weight Watchers recipe for taco soup is an oldie but goodie! Packed with zesty spices, hearty beans, and plenty of veggies, it’s a simple way to enjoy all the bold flavors of tacos in a wholesome, satisfying soup.
Whether you are meal-prepping for the week or whipping up an easy family dinner, this recipe is a crowd-pleaser that delivers big taste with a low Points value. Plus, it leaves you with leftovers—perfect for busy days when you need a nourishing meal in no time.
So, grab your favorite toppings and let’s get cooking!
Low in fat and high in fiber, this soup keeps me full for hours. And it’s easy to adapt for the slow cooker or the stove-top.
How Many Calories and WW Points in Taco Soup?
Each generous 1-1/3 cup serving of this taco soup has 239 calories and 2 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
6 PointsPlus (Old plan)
Ingredients
- 90% or leaner ground beef – As long as your ground beef is at least 90% lean it is now 0 Points on the latest WW Program. You could also substitute at least 90 percent lean turkey or chicken for 0 Points. If you opt for ground chicken or turkey sausage you’ll need to adjust the Points accordingly.
- Chopped onion – any type of onion will work for this taco soup recipe.
- Canned Mexican-style diced tomatoes, undrained – any kind of diced tomatoes will work if you can’t find Mexican style. Fire roasted is another tasty alternative. Honestly, any tomato based product – sauce, crushed, stewed, etc. will be fine
- Canned tomatoes with chiles, undrained – Often called Rotel, a common brand. I always opt for the mild version. If you want less spice substitute another can of diced tomatoes without chiles.
- Canned beans, rinsed and drained – Pinto, kidney, black, red, chili, any beans will work here.
- Canned corn, undrained – Frozen or fresh corn could also be used.
- Water – to make this soup soupy.
- Reduced-sodium taco seasoning – Again, I opt for mild taco seasoning, but use whatever you prefer.
- Ranch dressing mix – I haven’t tried it without, but think it would be fine.
- Optional garnishes – chopped avocado, guacamole, chopped fresh cilantro, fresh lime wedges, light sour cream or nonfat plain Greek yogurt, tortilla chips, shredded cheese, etc.
How to Make Taco Soup, Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: Spray a skillet with cooking spray and place it over medium-high heat.
Step 3: Add the ground beef and break it up with a wood spoon, stirring for about one minute. Stir in the onion and continue to cook, stirring often, until the ground beef is brown all over and the onion is soft, about 4 to 5 minutes.
Step 4: Drain the excess fat and then transfer the browned beef and onions to the slow cooker (or soup pot).
Step 5: Add the tomatoes, beans corn, water, taco seasoning and ranch dressing mix.
Step 6: Cover and cook on LOW for 6 to 8 hours (or simmer over low heat on the stove for 30 minutes to 1 hour.)
Step 7: Serve with optional garnishes as desired.
Recipe Notes
There are lots of variations for this easy Weight Watchers taco soup. I rarely make it exactly the same way twice. Use what you have and experiment.
If you’ve made this Taco Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Weight Watchers Taco Soup Recipe
Ingredients
- 1 pound lean ground beef, at least 90% lean
- 1 cup chopped onion (1 medium-size onion)
- 1 can (14 to 15 ounces) Mexican-style diced tomatoes, undrained
- 1 can (10 ounces) tomatoes with chiles, undrained
- 2 cans (14 to 15 ounces each) beans (kidney, pinto, black or chili), rinsed and drained
- 1 can (11 to 15 ounces) corn, undrained
- 2 cups water
- 1 package (1.25 ounces) reduced-sodium taco seasoning
- 1 package (1 ounce) ranch dressing mix
Optional garnishes:
- chopped avocado
- light sour cream or nonfat plain Greek yogurt
- reduced fat shredded cheese
- pico de gallo or salsa
- fresh cilantro
- tortilla chips
Instructions
- Ideal slow cooker size: 4-Quart.
- Spray a skillet with cooking spray and place it over medium-high heat.
- Add the ground beef and break it up with a wooden spoon (affiliate link), stirring for about 1 minute. Stir in the onion and continue to cook, stirring often, until the ground beef is brown all over and the onion is soft, about 4 to 5 minutes.
- Drain the excess fat.
- Transfer the browned beef and onions to the slow cooker (or a soup pot).
- Add the tomatoes, beans, corn, water, taco seasoning, and ranch dressing mix.
- Cover and cook on LOW for 6 to 8 hours (or simmer over low heat on the stove for 30 minutes to 1 hour.)
- Serve with optional garnishes as desired.
Notes
(Must be logged into WW on a smartphone or tablet.) 6 PointsPlus (Old plan) There are lots of variations for this easy Weight Watchers taco soup. I rarely make it exactly the same way twice. You can substitute 99% lean ground turkey for the beef. And use whatever variety of beans (pinto, black, kidney) and/or tomatoes (diced, stewed, sauce) you have on hand.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I’ve made this recipe many times and it is great. Being a Plant Based Vegan I substitute TVP (textured vegetable protein) for the hamburger. Creates a lower calorie but still delicious meal. Great for freezing portions.
Hi Diana,
Love the idea of using TVP in place of the hamburger in this delicious WW Classic! Thanks for taking the time to share with us. We appreciate it very much. ~Martha
Delicious and filling!!
It’s delicious
We have this every week or two around our house.
looking forward to the letters
ok
Wanted to say this recipe was amazing! I did substitute chicken broth for the water, used only one can of pinto beans, and used frozen corn instead of canned corn and it was AMAZING! I am totally printing this recipe and will use it very often! Thanks!
Hi Beth, Thanks for letting me know! Glad that you loved it 🙂
I have just subscribe to to your blog and I am very glad I did. The soup looks amazing. Cannot wait to make it. Thursday nite is my w.w. meeting and I am going to tell them about this site. Thank you
Thanks, Margaret! I really really appreciate your comment and sharing me with your WW Meeting!!
Hi Martha,
Just wanted to say thanks for your comment on my Baked Oatmeal Cups a little while back. I didn’t realize until today that you were the Martha from this site which I already liked so much. It’s an honor to have had you take a look at my humble blog!
Living in Paris, I don’t have access to Mexican-style tomatoes or tomatoes with chiles? Do you have any suggestions on what I could add to plain canned tomatoes to get a similar kind of flavor?
Thanks,
Chloé
Hi Chloe,
You are so welcome for the comment 🙂
To add a similar flavor to plain tomatoes, I would add 1 fresh chile pepper. Are you able to get those?