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weight watchers taco soup

(6 ratings)
Recipe by
Betty Warren
Philadelphia, MS

My husband and I are using the Weight Watcher point plus system to loose weight (so easy). There is a free App on I-phone to scan all foods and it tells points for that food. I counted points for this soup and came up with this. 24 1/2 cups in this soup, 13 1/2 cups with 63 points and 11 cups free(0 points) an average of 4 to 5 points per cup. (Can substitue turkey or pork but points would be different)I will put a break down of points in comments.

(6 ratings)
prep time 30 Min
cook time 4 Hr

Ingredients For weight watchers taco soup

  • 1 lb
    cooked, drained lean ground beef or chuck
  • 1 md
    sliced onion
  • 2 can
    16 oz- dark red kidney beans, drained/rinse
  • 1 can
    16 oz-pinto beans, drained/rinsed
  • 2 can
    16 oz-light red kidney beans, drained/rinsed
  • 1 can
    rotel tomatoes
  • 1 can
    8 oz- mushrooms
  • 1 can
    8 oz- whole kernel yellow corn
  • 1 can
    28 oz- diced tomatoes
  • 4 c
    beef broth
  • 1 pkg
    ranch dry dressing mix
  • 2 or 3 pkg
    taco seasoning mix
  • salt and pepper to taste
  • cheese and sour cream for top/optional

How To Make weight watchers taco soup

  • 1
    Brown hamburger meat, drain and put in crock pot. Slice onion and put on top and add all other ingredients and mix well being careful not to crush the beans.
  • 2
    Set crock pot on low for 4 to 6 hours. ***FREEZES GREAT: Divide into servings, freeze and when ready just take out of freezer and straight in microwave. no need to defrost..