Weight Watchers Taco Soup

By Betty Warren
@Betty0953

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.

Rating:

★★★★★ 5 votes

Comments:

11 Comments

Prep:

30 Min

Cook:

4 Hr

Ingredients

1 lb: cooked, drained lean ground beef or chuck
1 medium: sliced onion
2 can(s): 16 oz- dark red kidney beans, drained/rinse
1 can(s): 16 oz-pinto beans, drained/rinsed
2 can(s): 16 oz-light red kidney beans, drained/rinsed
1 can(s): rotel tomatoes
1 can(s): 8 oz- mushrooms
1 can(s): 8 oz- whole kernel yellow corn
1 can(s): 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

Step-by-Step

1Brown 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.
2Set 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..