I LOVE this soup!! It’s a hearty, filling soup that is only 4 Weight Watcher FreeStyle smart points per serving. This soup takes chili and tacos and puts them together. You can fill up your slow cooker with this soup, eat it for dinner, and then enjoy the convenience of eating the leftovers for lunch for the next couple of days afterward. (or if you are like me you will eat it for breakfast and lunch the next day.)

I am happy to tell you that we have a new giveaway this week! Martha McKinnon from Simple Nourished Living is offering one of our readers a FREE ecookbook that includes 50 of her favorite slow cooker recipes. Update: This giveaway had ended. Each recipe includes Weight Watcher smart points and nutritional information. This slow cooker taco soup recipe is one of the 50 recipes in the “50 Favorite Slow Cooker Recipes eCookbook for Weight Watchers: SmartPoints Edition”.

If you have not already signed up for our giveaway you need to do that! Go here to enter into the giveaway for a free copy of Martha’s ecookbook.

Now, on to today’s recipe. Are you ready for some taco soup?!

Here is what you need:

1 lb. lean ground beef (at least 95% lean)
1 c. chopped onion (1 medium sized onion)
1 can (14-15 oz.) Mexican-style diced tomatoes
1 can (10 oz.) tomatoes with chiles
2 cans (14-15 oz. each) beans (kidney, pinto, black or chili)
1 can (11-16 oz.) corn
2 c. water
1 pkg. (1.25 oz) reduced-sodium taco seasoning
1 pkg. (1 oz) ranch dressing mix

Optional: chopped avocado, light sour cream,
Reduced fat shredded cheese, pico de gallo or salsa, fresh cilantro, and tortilla chips

Here is what you do:

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 (or mix n’ chop), stirring for about a 1 minutes.

Stir in 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 excess fat.

Transfer the browned beef and onions to the slow cooker. Add the tomatoes, beans, corn, water, taco seasoning, and ranch dressing mix.

Cover and cook on LOW for 6 to 8 hours.

Serve with option garnishes as desired.

6 (1-1/3 cup) servings
4 Weight Watcher FreeStyle Smart Points per serving.

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Print Recipe

5 from 2 votes

Taco Soup

4 WW FreeStyle SP per serving.

Cook Time5 hours hrs

Total Time5 hours hrs

Makes: 6 servings

Calories: 275

Author: Martha McKinnon-Simple Nourished Living

Ingredients

• 1 pound lean ground beef (at least 95% lean)
• 1 cup chopped onion (1 medium sized onion)
• 1 (14-15 ounce) can Mexican-style diced tomatoes
• 1 (10 ounce) can tomatoes with chiles
• 2 (14-15 oz. each) cans beans (kidney, pinto, black or chili)
• 1 (11-16 ounce) can corn
• 2 cups water
• 1 (1.25 ounce) packet reduced-sodium taco seasoning
• 1 (1 ounce) packet ranch dressing mix
• Optional: chopped avocado, light sour cream, Reduced fat shredded cheese, pico de gallo or salsa, fresh cilantro, and tortilla chips

Instructions

• 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 (or mix n' chop), stirring for about a 1 minutes. Stir in 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 excess fat.
• Transfer the browned beef and onions to the slow cooker. Add the tomatoes, beans, corn, water, taco seasoning, and ranch dressing mix.
• Cover and cook on LOW for 6 to 8 hours.
• Serve with option garnishes as desired.