tasty low Point Taco Soup

This tasty low Point Taco Soup is packed full of flavour. Working out between 2 & 4 Points per generous serving, depending on your Personal Points allowance, it really is an ideal WW lunch recipe.

Course Lunch
Cuisine American
Keyword taco soup, w/w lunch, w/w soup
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings
Calories 246kcal


2 tsp olive oil
16 oz extra lean ground beef (453g)
1 medium onion (1 cup chopped)
3 cloves garlic minced
0.5 tbsp chili powder *
1 tsp ground cumin
0.75 tsp ground paprika
2 cans tomatoes with chili ** 2 x 14oz cans
1 tbsp tomato puree
1 red bell pepper chopped
2 cups beef stock (470ml)
1 green bell pepper chopped
1 cup frozen corn (160g)
1 can black beans (14.5oz can drained & rinsed)
1 can kidney beans (14.5oz can drained & rinsed)
1 lime
Salt & Pepper (to taste)


Heat a large non stick skillet or soup pan over a medium heat and add the olive oil.
Add the ground beef and chopped onion and mix using a wooden spoon until there is no pinkness left in the meat & the onions have softened.
Add the minced garlic and cook for an additional 1 minute making sure that you don’t burn the garlic.
Add a couple of tablespoons of the beef stock into the bottom of the pan and use a wooden spoon to ‘clean’ any bits that are sticking to the bottom of the pan. This will add flavor and also prevent anything burning to the bottom of the pan once the other ingredients are added.
Stir in the tomato puree and the chili powder, ground cumin and paprika and give a good mix to combine.
Add the canned chopped tomatoes, the rest of the beef stock, the chopped bell peppers and the beans. Give the mixture a stir, place a lid on the skillet and simmer gently for 20 minutes stirring occasionally.
Once the mixture has simmered for 20 minutes, add the frozen corn and simmer for a further 10 minutes.
I sometimes add a little hot water to thin out the soup but this depends on how much liquid has been reduced through simmering.
Add a little lime juice (optional) and stir, taste and then add any salt or pepper that you feel it may need. I have not given quantity suggestions as the amount needed will differ depending on the stock that you have used.
Remove from the heat and serve with toppings of your choice.
I like to serve it with a spoonful of fat-free yogurt and a sprinkle of low-point shredded cheese and some chopped cilantro!

* I used ½ tablespoon of chili powder in this recipe – increase this by ¼ tablespoon if you want your soup to have a bit more of a ‘kick’.
** If you can’t find canned tomatoes with green chilis you can substitute them for canned tomatoes and just increase the amount of chili powder that you add.


Serving: 1cup | Calories: 246kcal | Carbohydrates: 32g | Protein: 22g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 528mg | Potassium: 990mg | Fiber: 10g | Sugar: 6g | Vitamin A: 902IU | Vitamin C: 48mg | Calcium: 93mg | Iron: 5mg

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