This chicken taco soup is an easy recipe that’s perfect for the Instant Pot or slow cooker!
(This post contains affiliate links. Please see my disclosure for more info.)
I know I talk a lot about how much I love my Instant Pot, but I truly do. I use it multiple times a week, especially in the winter.
Some people feel the same way about their slow cooker, and I get it. It used to be my number 1 go to kitchen gadget.
Some people have told me they don’t have room for another kitchen appliance. The nice thing about the Instant Pot is that you can also use it as a slow cooker.
Don’t worry, I’m including cooking instructions for the Instant Pot and slow cooker.
Either way you to choose to make it, this chicken taco soup is very easy AND low in points!
With myWW blue and purple it is only 1 point per serving, with green it is 6 points per serving.
Click here to view your WW Personal Points and track it on your app.
I calculated the recipe as 4 servings. I’m not sure exactly how much a serving is, but I would say it is about 2 cups per serving. It’s a good amount!
For this chicken taco soup you will need:
- 1 lb. boneless, skinless chicken breasts
- 1 onion, chopped
- 1 medium garlic clove
- 14.5 oz. diced tomatoes (do not drain)
- 15 oz. tomato sauce
- 1 oz. taco seasoning
- 3 cups chicken broth
- 1 cup corn
- 1 cup black beans
Since the soup is so low in points (I follow blue), I top it with extras. I love adding reduced-fat cheddar cheese and fat-free sour cream. Crushed tortilla chips are also really good.
Just make sure you add any additional points if you use some of these extras.
You can get the recipe below.
Are you on Facebook? I would love to have you join my new Facebook group! CLICK HERE TO JOIN! It’s a great place to share recipes and offer others encouragement. 🙂
Yield: 4 servings (Points per serving with myWW blue and purple – 1, green – 6)
Click here to view your WW Personal Points and track it on your app.
- 1 lb. boneless, skinless chicken breast
- 1 onion, chopped
- 1 medium clove garlic, minced
- 1 14.5 oz. can diced tomatoes
- 1 15 oz. can tomato sauce
- 1 oz. taco seasoning
- 3 cups fat-free chicken broth
- 1 cup corn
- 1 cup black beans
-
Turn Instant Pot to saute, spray with olive oil spray and add onions and garlic. Cook for 2 minutes.
-
Turn Instant Pot off and add the diced tomatoes, tomato sauce, taco seasoning and chicken broth. Stir together, then add the chicken.
-
Place the lid on the Instant Pot and lock it. Make sure the lever is set to seal. Press the manual button and set the time for 15 minutes.
-
Once the time is up let the pressure naturally release for 10 minutes.
-
Release the pressure and remove the lid. Remove chicken, shred it then add it back to the pot.
-
Add the corn and black beans. Turn Instant Pot to saute for 3 minutes to heat up corn and beans.
-
Spray a frying pan with olive oil spray, then add the onions and garlic. Cook for 2 minutes.
-
Add the onions and garlic to the slow cooker, then add the diced tomatoes, tomato sauce, taco seasoning and chicken broth. Stir together, then add the chicken breasts.
-
Cover and cook on low for 4 hours.
-
Remove the chicken and shred it. Add it back to the slow cooker.
-
Add the corn and beans. Turn the slow cooker to high and cook for 5 minutes, or until the corn and black beans are heated through. It shouldn't take long.
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
sherry snead
April 4, 2023 at 10:29 pmCould you include nutritional information, please? I have to watch carbs and sodium (AND sugar!) It looks delicious and would love to try it.
THANKS!