Zero-Point Weight Watchers Taco Soup (Ready in 25 Minutes)
This Weight Watchers taco soup is a one-pot dinner that tastes like a taco in a bowl, ready in under half an hour.
It uses lean ground chicken, black beans, and fat-free refried beans to create a creamy, satisfying soup that keeps you full without any extra points.
Why This Soup Stays on My Meal Plan
The texture is what makes it work for me. The refried beans melt into the broth and give the soup a velvety body, no dairy or thickener needed.
It is spicy and smoky from the taco seasoning, with little pops of black beans and tender bits of chicken in every spoonful. I make a batch on Sunday and eat it all week, each bowl costing zero points on my plan.
Ingredients
- 1 lb 99% lean ground chicken breast: extra lean meat keeps the points at zero
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 tbsp low-sodium taco seasoning (or one 1 oz packet): homemade is zero points and lets you control the heat
- 1 can (15 oz) fat-free refried beans: the secret creamy element
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) fire-roasted diced tomatoes, undrained
- 1 can (4 oz) diced green chiles
- 2 cups low-sodium chicken broth
- Optional toppings: fat-free Greek yogurt, chopped cilantro, jalapeño slices, crushed baked tortilla chips
Variations and Swaps
- Protein: Swap chicken for 99% lean ground turkey breast with no point change.
- Beans: Pinto beans or kidney beans work just as well. Rinse and drain them first.
- Add corn: Stir in a drained can of corn if it is a zero-point food on your personal plan.
- Spice level: Use mild diced tomatoes instead of fire-roasted, and skip the green chiles for a gentler heat.
- Dairy-free: Leave off the yogurt and skip any cheese; the soup is already creamy from the beans.
If you like this, you might also enjoy my Weight Watchers White Chicken Chili.
How to Make Zero-Point Weight Watchers Taco Soup
Step 1: Brown the Chicken
Set a large Dutch oven or soup pot over medium-high heat. Add the 1 lb lean ground chicken and cook, breaking it up with a wooden spoon, for about 5 minutes until no pink remains.
The chicken will release a little moisture. Let that cook off so the meat gets a light sear in spots. Drain any extra liquid, leaving just a thin film of flavor in the pot.
Step 2: Soften the Aromatics
Reduce the heat to medium. Add the diced onion and cook for 3 to 4 minutes until it turns translucent and soft. Stir in the minced garlic and the 2 tbsp taco seasoning, cooking for 30 seconds until fragrant.
The kitchen should smell like cumin and chili right about now, warm and toasty.
Step 3: Simmer the Soup
Stir in the full can of refried beans, the black beans, the diced tomatoes with their juices, the can of green chiles, and the 2 cups chicken broth. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for 10 minutes, stirring once or twice.
The refried beans dissolve into the broth slowly, giving the soup a smooth texture with no cream. Taste the broth and add a pinch of salt if needed, though the seasoning and canned tomatoes usually carry enough.
Step 4: Ladle and Serve with Toppings
Ladle the steaming soup into bowls. Top each one with a spoonful of fat-free Greek yogurt, fresh cilantro, and a few jalapeño slices if you want more heat.
A small handful of crushed baked tortilla chips gives a crunchy contrast to the creamy broth. Serve right away and let everyone add their own finish.
Tips for a Better Bowl of Taco Soup
- Homemade taco seasoning is worth the two minutes. Mix chili powder, cumin, paprika, garlic powder, and a pinch of oregano, no sugar or fillers, to keep points at zero and control the salt.
- For a thinner soup, stir in an extra half cup of broth near the end of simmering. For a thicker, almost stew-like bowl, start with just 1½ cups of broth and add more only if you need it.
- This soup tastes even better the next day, so double the batch and pack lunches for the week. The beans soften further and the flavors deepen overnight.
- If you prefer a chunkier texture, mash only half the refried beans before adding them, or leave them in spoonfuls so they soften into little pockets rather than a fully blended broth.
Keeping Leftover Soup Fresh
- Refrigerate: Store in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave. The soup will thicken as it sits; add a splash of broth while reheating if it gets too tight.
What to Serve With Taco Soup
A warm square of cornbread on the side is perfect for dipping; its slight sweetness balances the smoky spice. For something fresher, a cucumber and lime salad cuts through the richness with a crisp, bright note. A handful of baked tortilla chips on top or next to the bowl adds crunch without piling on extra points.
Frequently Asked Questions
Is this soup really zero Weight Watchers points?
Yes, when you use 99% lean ground chicken or turkey and fat-free refried beans, all the main ingredients are zero-point foods on the current plan. Always confirm with your own app since brands and personal settings can differ.
Can I make this in a slow cooker?
Absolutely. Brown the meat and aromatics on the stove first, then transfer everything except the toppings to a slow cooker. Cook on low for 4 hours or high for 2 hours until hot all the way through.
How do I make this less spicy?
Use plain diced tomatoes instead of fire-roasted ones and leave out the green chiles. Start with half the taco seasoning, taste after simmering, and add more only if you want a little heat.
Can I freeze leftover taco soup?
Yes, it freezes well in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stove. The beans may break down slightly, but the flavor holds up just fine.
Zero-Point Weight Watchers Taco Soup Recipe
Ingredients
Method
- In a large pot over medium-high heat, cook the ground chicken until no longer pink, about 5 minutes. Drain any excess liquid.
- Reduce heat to medium, add the onion and cook 3 minutes until soft. Stir in the garlic and taco seasoning, cook 30 seconds.
- Stir in the refried beans, black beans, diced tomatoes with their juices, green chiles, and chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes, stirring occasionally.
- Ladle into bowls and top with Greek yogurt, cilantro, jalapeño, and crushed tortilla chips if you like.
