Easy Weight Watchers Taco Soup (Cheesy & Low-Carb!)
A cozy, low-carb taco soup that’s rich, cheesy, and weeknight-ready. Lean ground beef, tomatoes with green chilies, warm spices, and a creamy cheddar finish make this a satisfying bowl with about 8g net carbs per serving.
Equipment
- Large Soup Pot or Dutch Oven
- Wooden Spoon
- Chef’s knife
- Ladle
Ingredients
Soup Base
- 1 lb lean ground beef (93/7)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 packet low-sodium taco seasoning mix
- 10 oz diced tomatoes with green chilies, undrained
- 14 oz low-sodium beef broth
- 8 oz tomato sauce
- 1 cup water
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- salt and freshly ground black pepper to taste
Creamy & Cheesy Finish
- 1 cup shredded sharp cheddar cheese
- 1/2 cup heavy cream
- fresh cilantro & sliced green onions for garnish (optional)
Instructions
- Brown the beef and aromatics: In a large soup pot or Dutch oven over medium-high heat, cook the ground beef, breaking it up as it browns. When no longer pink, add the chopped onion and minced garlic; sauté 3–5 minutes until softened. Drain excess fat if needed.
- Bloom the spices: Sprinkle in taco seasoning, cumin, chili powder, and smoked paprika. Stir constantly for about 1 minute to toast and intensify the flavors.
- Build the soup base & simmer: Stir in diced tomatoes with green chilies (undrained), beef broth, tomato sauce, and water. Scrape up browned bits. Bring to a gentle boil, then reduce heat to low, cover, and simmer 15–20 minutes.
- Make it creamy & cheesy: Reduce heat to the lowest setting. Stir in shredded cheddar until fully melted. Add heavy cream and stir to combine. Warm gently 5 minutes; do not boil.
- Garnish & serve: Ladle into bowls. Top with cilantro and green onions if desired, and serve hot.
Notes
Tip: For even lighter macros, swap part of the beef for extra-lean turkey or add chopped zucchini. Adjust spice to taste. This soup thickens as it rests; thin with a splash of broth if reheating.