The weather has turned cooler, and I saw something on Facebook about Zero-Point Taco Soup. I didn’t need persuading – that immediately became what I would make for dinner. I didn’t have taco seasoning on hand, and so I made a quick trip to Kroger to get some.
Within ten minutes of getting home, the soup was simmering on the stove. What could be simpler than opening a bunch of cans, a package of chicken breasts, and some seasoning, and dump it all in the cooking pot! The only other step was to shred the chicken after it had cooked.
I served it with a dollop of nonfat Greek yogurt (instead of sour cream) and a little grated Cabot 75% Reduced Fat Sharp Cheddar Cheese. Both of those are 0-points, too. If I used more (half ounce +) of the Cabot cheese, it would move to a point, but I kept it under 1/2 ounce. It was both tasty and filling. It tasted so good, I had a second bowl – and I counted the cheese as 1 point since I had two helpings of it!
The soup freezes well. So I will put some in the refrigerator to eat over the next couple days, and I will put some in the freezer to enjoy again in a few weeks. 
Here is how I made it:
Zero-Point Taco Soup
- 4 cans beans (black beans, kidney beans, pinto beans, great northern beans – whatever kind you like or a combination of beans. I used Kroger’s Tri-Bean Blend)
- 1 can diced tomatoes
- 1 large can tomato sauce OR pureed tomatoes
- 1 qt. chicken broth (you can use less if you want your soup to be thicker)
- 2 Tablespoons taco seasoning (add more or less, depending on your taste)
- 1 lb. boneless/skinless chicken breasts
- diced onion, peppers, garlic – to taste (can use fresh or dehydrated)
- salt/pepper to taste
Directions:
- Dump everything into a large saucepan (or crockpot)
- Bring to a simmer
- Once chicken is cooked through, take it out, shred it, and add it back into the soup.
- To serve, you can top with sour cream or Greek yogurt, grated cheese, corn chips – whatever toppings you like
Zero Points on WW Blue Plan. Be sure to add points for any toppings you choose.
