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+ servings

Taco Soup

¾ cup servings
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Course Main Dish
Cuisine Mexican
Servings 4 people


  • 1 tablespoon light margarine ICBINB
  • 4 cloves minced garlic
  • ¼ red onion diced
  • 1 can diced tomatoes 14.5 ounces
  • 1 cup chicken broth fat-free, low sodium
  • 16 ounces ground chicken breast or turkey breast
  • ¼ teaspoon ground red pepper
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 tablespoon garlic powder
  • ¼ teaspoon salt
  • 1 tablespoon minced onion
  • teaspoon black pepper
  • 2 teaspoons chili powder
  • ½ teaspoon paprika
  • 2 ounces ⅓ less fat cream cheese
  • 1 tablespoon plain, unsweetened almond milk


  • Melt margarine in a large pot over medium/high heat. Add minced garlic and sauté for 1 minute, until fragrant. Add diced red onion and cook for about 3 minutes, until soft
  • Add in entire can of tomatoes (with the juice) and reduce the heat to low/medium. Add half the seasonings and stir together. Bring to a simmer and cover. Simmer for 15-30 minutes
  • Meanwhile, heat a large pan over medium/high heat. Spray with cooking spray
  • Add ground chicken and break up a bit. Sprinkle with the other half of the seasonings and break up while cooking
  • If you want a thin soup, transfer the tomatoes to a blender and blend until desired smoothness
  • Before adding the tomatoes back in, add the cream cheese to the pot and begin melting it. Add the almond milk to help it completely melt
  • Add the tomatoes and chicken in, stirring together
  • Simmer for about 5 minutes to allow the flavors to form together
myWW Points per Serving:⠀⠀⠀⠀⠀⠀⠀⠀⠀
💚: 4
💙: 2
💜: 2
✔️: 175 calories
Keyword Ground Chicken/Turkey
Course Main Dish
Cuisine Mexican
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