Weight Watchers Low Fat Taco Soup
Cozy up with a bowl of Weight Watchers Low Fat Taco Soup, a hearty and flavorful dish that's as wholesome as it is satisfying. This one-pot wonder is packed with lean ground turkey, vibrant veggies, and protein-rich beans, all simmered in a zesty broth infused with taco seasoning and a hint of ranch for a unique twist. Ready in just 40 minutes, this guilt-free soup is low in fat, full of fiber, and brimming with fresh flavors. Perfect for meal prep or a quick weeknight dinner, it's easily customizable with optional garnishes like avocado, cilantro, or a dollop of fat-free Greek yogurt. Healthy and delicious, this soup effortlessly blends classic comfort with a health-conscious twist, making it a must-try for taco lovers and soup enthusiasts alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Lean ground turkey (93% lean)
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 15 oz (can) Low-sodium diced tomatoes (undrained)
- 15 oz (can) Low-sodium black beans (drained and rinsed)
- 15 oz (can) Low-sodium red kidney beans (drained and rinsed)
- 1 cup Frozen corn kernels
- 4 cups Low-sodium chicken broth
- 1 packet (1 oz) Packet of taco seasoning (low sodium preferred)
- 1 packet (1 oz) Packet of ranch dressing mix
- 1 tbsp Olive oil
- Salt (optional, to taste)
- Ground black pepper (optional, to taste)
Instructions
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 2-3 minutes until softened.
Add the minced garlic and cook for another 30 seconds, stirring frequently, until fragrant.
Add the lean ground turkey to the pot and cook, breaking it up with a spatula, for about 5-7 minutes or until fully browned.
Stir in the taco seasoning and ranch dressing mix, ensuring the turkey is evenly coated.
Add the diced tomatoes (including their juices), black beans, kidney beans, frozen corn, and chicken broth.
Stir everything together and bring the soup to a gentle boil.
Reduce the heat to low, cover the pot with a lid, and let the soup simmer for 20 minutes to allow the flavors to meld.
Taste the soup and add salt and ground black pepper if needed.
Serve warm and garnish with optional toppings like chopped cilantro, diced avocado, a dollop of fat-free Greek yogurt, or a sprinkle of reduced-fat shredded cheese, if desired.
Nutrition Facts
Calories |
1603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 1611 mg | 70% | |
| Total Carbohydrate | 110.3 g | 40% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 27.5 g | ||
| Protein | 133.9 g | 268% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2817 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
