This Beef Taco Soup is a filling, flavorful and super satisfying one-pot meal. Rich and tasty with a little kick, this soup is packed with lean ground beef, sweet corn and hearty black beans. This soup is fantastic on its own, but you can also easily customize it with your favorite toppings like avocado, cilantro, shredded cheese, sour cream, green onions or crispy tortilla strips. A generous cup of the soup is just 253 calories or 4 WW Points (or 5 Points if following the diabetic WW plan), saving you room for toppings, side dishes or dessert! To view your current WW Points for this recipe and track it in the WW app or site, click here! I found this Beef Taco Soup reheats really well so it’s also perfect for lunches!
Since my Sausage and Tortellini Tomato Soup has quickly become one of my most popular recipes, I actually based this Beef Taco Soup off of that dish. You’ll notice the procedure is very similar, just with a taco twist! I hope you all will love it just as much. I do want to be clear that while the soup is topped with avocado in the photos (because it’s pettier and shows you an option for garnish), the avocado is not included in the nutrition info or points calculations below. If you want to make your own pretty avocado roses, it’s super easy! There are tons of tutorials online.
This Beef Taco Soup is a filling, flavorful and super satisfying one-pot meal!
Yield: 8(generous 1 cup) servings
Ingredients
1 ½tablespoonschili powder
½teaspoongarlic powder
½teaspoononion powder
½teaspooncrushed red pepper flakes
½teaspoondried oregano
¾teaspoonpaprika
2 ¼teaspoonground cumin
1teaspoonsalt
1 ½teaspoonsblack pepper
1teaspooncanola oil
½cupchopped onion
2garlic cloves, minced
1 ½lbsraw 95% lean ground beef
3cupslow sodium beef broth
1(28 oz) can crushed tomatoes
3oz1/3 less fat cream cheese, cut into cubes
1cupfrozen corn kernels
1 ½cupsdrained and rinsed canned black beans
Optional toppings (not included in nutrition info or points calculations): chopped cilantro, avocado, shredded cheese, sour cream, tortilla strips or chips, sliced scallions, etc.
Instructions
Combine the chili powder, garlic powder, onion powder, crushed red pepper, oregano, paprika, cumin, salt and pepper in a bowl and stir to combine. Set aside.
Pour the canola oil into a soup pot or Dutch oven and bring over medium-high heat. Add the onions and stir to coat. Cook, stirring occasionally, for a few minutes until the onions are softened. Add the minced garlic, stir together and cook for another 30-60 seconds. Add the ground beef and stir together. Cook, breaking the meat up into small pieces, until the beef is cooked through and fully broken up. Add the spice mixture from step 1 to the meat and stir to coat.
Add the broth and crushed tomatoes, increase the heat and bring to a boil. Once boiling, reduce the heat to low and simmer, covered, for 20 minutes. Uncover the pot and add the cream cheese. Whisk the cream cheese in while simmering until the cheese is dissolved. Add the corn and black beans and stir together. Cover the pot and simmer for an additional 10 minutes.
Notes
To view your current WW Points for this recipe and track it in the WW app or site, click here!WW Points per (generous 1 cup) serving: 4* (SP calculated using the recipe builder on weightwatchers.com)*5 Points if following the diabetic WW planNutrition Information per (generous 1 cup*) serving:253 calories, 22 g carbs, 3 g sugars, 8 g fat, 3 g saturated fat, 25 g protein, 6 g fiber (from myfitnesspal.com)MyWW SmartPoints per (generous 1 cup*) serving: (SP calculated using the recipe builder on weightwatchers.com)Green: 5 SmartPoints/ Blue: 4 SmartPoints/ Purple: 4 SmartPointsWeight Watchers Points Plus: 6 per (generous 1 cup*) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)*When I measured the finished soup I got 9 cups, so I made it into 8 servings at around 1 1/8 cups each