Finding a meal that’s bursting with flavor, incredibly comforting, and still aligns with your health goals can feel like a challenge. But what if you could have all the savory, spicy goodness of a taco in a warm, satisfying bowl of soup? This cheesy Weight Watchers Taco Soup is the answer. It’s a one-pot wonder that’s rich, hearty, and packed with flavor, yet it’s perfectly low-carb and keto-friendly. Whether you’re following a specific plan or just looking for a delicious and easy weeknight dinner, this recipe proves you never have to sacrifice flavor for a healthy meal.

Ingredients for Your Taco Soup

This soup uses simple, accessible ingredients to create a deeply flavorful and satisfying meal.

Ingredient	Amount/Quantity
Lean ground beef (93/7 recommended)	1 pound
Medium-sized onion, finely chopped	1
Garlic, minced	3 cloves
Low-sodium taco seasoning mix	1 packet
Diced tomatoes with green chilies, undrained	1 can (10 ounces)
Low-sodium beef broth	1 can (14 ounces)
Tomato sauce	1 can (8 ounces)
Water	1 cup
Ground cumin	1 teaspoon
Chili powder	1 teaspoon
Smoked paprika	½ teaspoon
Salt and fresh ground pepper	To taste
Shredded sharp cheddar cheese	1 cup
Heavy cream	½ cup
Fresh cilantro & sliced green onions	For garnish (optional)

Timing

This one-pot meal is perfect for a busy weeknight, coming together in under an hour from start to finish.

Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: Approximately 45 minutes

Step-by-Step Instructions

Follow these simple steps to create a rich, creamy, and flavorful taco soup.

Step 1: Brown the Beef and Aromatics

In a large soup pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spoon as it cooks. Once it’s no longer pink, add the finely chopped onion and minced garlic. Sauté for 3-5 minutes until the onion becomes soft and translucent. Tip: If you’re not using very lean beef, be sure to drain off any excess fat from the pot before moving to the next step.

Step 2: Bloom the Spices

Sprinkle the taco seasoning mix, ground cumin, chili powder, and paprika directly over the cooked beef and onion mixture. Stir continuously for about one minute. This step, known as “blooming,” toasts the spices and deeply enhances their flavor and aroma.

Step 3: Build the Soup Base and Simmer

Pour in the diced tomatoes with green chilies (undrained), beef broth, tomato sauce, and water. Stir everything together, scraping up any flavorful browned bits from the bottom of the pot. Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes to allow all the flavors to meld together beautifully.

Step 4: Add the Creamy, Cheesy Finish

Reduce the heat to the lowest setting. Slowly stir in the shredded cheddar cheese until it’s completely melted and incorporated into the soup. Once the cheese is melted, pour in the heavy cream and stir to combine. Let the soup gently warm through for another 5 minutes, but do not let it boil.

Step 5: Garnish and Serve

Ladle the hot and cheesy taco soup into bowls. Garnish with a sprinkle of fresh cilantro and sliced green onions, if desired, and serve immediately.

Nutritional Information

Here is an estimated nutritional breakdown per serving, assuming 6 servings. This soup is designed to be low-carb and keto-friendly.

Calories: ~380 kcal
Protein: 25 g
Fat: 28 g
Net Carbohydrates: ~8 g

A Lighter Weight Watchers Taco Soup

This recipe is already health-conscious, but you can easily adjust it to lower the Points value even further.

Leaner Protein: Swap the ground beef for 99% lean ground turkey or ground chicken to significantly reduce the fat content.
Lighter Dairy: Use reduced-fat cheddar cheese. For the creaminess, you can replace the heavy cream with half-and-half, evaporated milk, or by swirling in a couple of tablespoons of plain non-fat Greek yogurt into each bowl just before serving.
Bulk It Up: Add more non-starchy vegetables like diced bell peppers or zucchini along with the onions to add fiber and nutrients without significantly changing the points value.

Serving Suggestions

One of the best parts of this soup is the toppings! Turn dinner into a fun, interactive experience with a toppings bar.

Creamy Toppings: A dollop of sour cream or plain Greek yogurt, and slices of fresh avocado.
Crunchy Toppings: Crushed tortilla chips or strips (be mindful of portions).
Spicy & Fresh: Sliced jalapeños, extra cilantro, and a squeeze of fresh lime juice.

Common Mistakes to Avoid

For a perfect pot of soup every time, keep these tips in mind.

A Greasy Soup: If you don’t use lean ground beef, failing to drain the excess fat after browning will result in a greasy soup. Solution: After cooking the beef and onions, tilt the pot and use a large spoon to skim off and discard any accumulated grease.
Curdled Dairy: Bringing the soup to a boil after adding the cheese and heavy cream can cause the dairy to separate or curdle. Solution: Once you’re ready to add the cheese and cream, make sure the heat is on its lowest setting. Stir gently and allow them to melt and incorporate without simmering or boiling.
Flat Flavor: Simply dumping all the ingredients in at once won’t yield the most flavorful result. Solution: Take the extra minute to bloom your spices in the pot with the cooked meat before adding the liquids. This simple step makes a huge difference in the depth of flavor.

Storing Tips

This taco soup makes for fantastic leftovers as the flavors continue to develop.

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat gently on the stovetop over low heat or in the microwave. You may want to add a small splash of broth or water if the soup has thickened.
Freezing: For best results, freeze the soup before adding the cheese and heavy cream. Let it thaw in the refrigerator, then reheat on the stove and stir in the dairy at the end. If you freeze the finished soup, it may separate slightly upon reheating, but will still be delicious.

Conclusion

This Weight Watchers Taco Soup is the ultimate proof that you don’t have to compromise on flavor or satisfaction when eating healthy. It’s a rich, creamy, and deeply savory meal that’s quick enough for a weeknight and impressive enough for guests. This one-pot dish is destined to become a staple in your recipe collection for its ease and incredible taste. We hope you love every spoonful. Let us know what toppings you used in the comments below!

FAQs

Q1. What are the Weight Watchers points for this soup?

Points can vary based on the specific ingredients you use (e.g., lean beef vs. turkey, full-fat vs. reduced-fat cheese). For the most accurate calculation, we recommend plugging the ingredients you use directly into the official Weight Watchers app. Using 96/4 ground beef and reduced-fat dairy will significantly lower the points value.

Q2. Can I make this taco soup in a slow cooker?

Yes! Brown the ground beef, onions, and garlic in a skillet, drain the fat, and then transfer to a slow cooker. Add all other ingredients except for the cheese and heavy cream. Cook on low for 4-6 hours. Stir in the cheese and cream during the last 15 minutes of cooking.

Q3. How can I make my own low-carb taco seasoning?

It’s easy! Mix together 1 tablespoon of chili powder, 1 ½ teaspoons of ground cumin, ½ teaspoon each of paprika, garlic powder, and onion powder, and ¼ teaspoon of oregano. This will give you a flavorful, sugar-free seasoning.

Q4. Is this soup very spicy?

The spice level is mild to medium, mostly coming from the diced tomatoes with green chilies and the chili powder. You can easily adjust the heat by choosing a mild version of the canned tomatoes and reducing the chili powder, or kick it up by adding a pinch of cayenne pepper or a chopped jalapeño.