By Wendy
A taco in liquid form, this delicious Turkey Taco Soup is so hearty and satisfying! It’s a perfect Weight Watchers recipe that’s great for just about anytime.
It reheats and freezes well, so I like to double the batch and keep a good supply in my freezer.
Feel free to get creative with your toppings, and enhance the flavors even more by adding low fat sour cream, jalapeños, diced red onions, shredded lettuce, fresh cilantro or reduced fat tortilla chips on top.
All the fiber and protein make this a very filling dish, not to mention delicious! Enjoy!
TURKEY TACO SOUP RECIPE
A taco that can be eaten from a spoon instead of your hands, this delicious taco soup is a breeze to whip up. Plus, it’s loaded with protein and fiber, is incredibly satisfying and a perfect game day meal!
5 from 1 vote
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Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Servings 6 servings
Calories 294 kcal
Ingredients
- 1 ½ lbs extra lean ground turkey breast
- ½ cup fat free chicken broth
- 2 28 oz cans diced roasted tomatoes
- 1 15 oz can black beans - (drained & rinsed)
- 1 15 oz can pinto beans - (drained & rinsed)
- 1 cup corn
- 1 medium onion - (diced)
- 3 cloves garlic - (minced)
- 1 packet taco seasoning mix
- 1 packet ranch seasoning mix
- ½ cup reduced fat sharp cheddar - (shredded)
- Salt and pepper to taste
Instructions
Spray a large pot or Dutch oven with cooking spray or an olive oil mister, and set over medium high heat. Add in ground turkey and broth, and cook until turkey is no longer pink, about 5-7 minutes.
Add in garlic and onion, and cook until fragrant, about 2-3 more minutes.
Stir in ranch seasoning, taco seasoning, tomatoes, corn, and beans, and bring to a simmer.
Reduce heat to low, cover and let cook for about 20-30 minutes. season with salt and pepper as desired.
Spoon into 6 serving bowls, and top each bowl with cheese, while soup is still hot.
Serve with optional toppings such as: sour cream, lime wedge, diced red onions, fresh cilantro, and crushed tortilla chips).
Notes
- The entire recipe makes 6 servings
- The serving size is about 1 2/3 cups
Nutrition
Calories: 294 kcal (15%)Carbohydrates: 27.3 g (9%)Protein: 35.3 g (71%)Fat: 4.7 g (7%)Saturated Fat: 1.9 g (12%)Cholesterol: 61 mg (20%)Sodium: 963 mg (42%)Potassium: 335 mg (10%)Fiber: 7 g (29%)Sugar: 4.4 g (5%)Calcium: 200 mg (20%)Iron: 3.2 mg (18%)
Tried this recipe?Let me know how it was!
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10 Comments
Amy5 years ago
This looks awesome! I am wondering what the Freestyle pts. are. Has anyone figured them out?
WendyPost Author5 years ago
I just updated the recipe…it’s 2 Freestyle Points. :)
Sara Cunningham8 years ago
We love this soup! Can you please post the saturated fat and sugar amounts to calculate the new Weight Watchers SmartPoints? Thank you so much for this amazing recipe!
Cindy Herr9 years ago
Just made this for dinner tonight. It was so delicious but I definitely had to add more chicken broth to get it to the consistency of a soup. My husband even liked it and he is very picky. I have a lot left over, can you freeze this soup?
KJ10 years ago
I tried this for dinner tonight and it was AWESOME! The sour cream and cheese really make this! I think this could make a really good dip if you drained it some before putting it in to simmer. Thanks for the recipe!
Deanna Wolowitz10 years ago
Looks great! Just have one quick question: do you add the corn when you add the tomatoes, beans, and seasoning? It doesn’t mention that in the recipe, so I just wanted to double check :) I can’t wait to make this!
LaaLooshPost Author10 years ago
Yes! Sorry about that…I missed adding the corn in the instructions!
Jeneva10 years ago
In the recipe, it states it makes 8 servings, then says it makes 6 servings. Can you clarify? Thanks!
LaaLooshPost Author10 years ago
Yes, it is 6 servings…there was an error in there. :) Thanks for catching that!
Anne10 years ago
This looks like a fabulous taco soup recipe – can’t wait to try it!
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