Zero-Point Chicken Taco Soup

This flavorful and hearty chicken taco soup is not only delicious but also incredibly low in points, making it a fantastic option for those on Weight Watchers. Packed with lean protein, fiber-rich beans, and flavorful spices, this recipe is perfect for meal prepping, serving a crowd, or enjoying as a light, nutritious meal throughout the week.

Servings: 12
Prep Time: 10 minutes
Cook Time: 8 minutes (plus 10 minutes for natural release)
Total Time: 28 minutes


Ingredients

  • 1 small onion, chopped
  • 1 (15.5 oz) can seasoned black beans, drained
  • 1 (15.5 oz) can light kidney beans, drained
  • 1 (8 oz) can tomato sauce
  • 1 (10 oz) bag frozen corn
  • 2 (10 oz) cans diced tomatoes with green chilies
  • 1 packet taco seasoning (ensure it’s low-sodium if preferred)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 boneless, skinless chicken breasts
  • ½ cup water

Instructions

  1. Prepare the Ingredients
    Start by chopping the small onion and draining the canned beans. Ensure that all other ingredients are ready for quick assembly in the Instant Pot.
  2. Add to the Instant Pot
    Place the chopped onion, drained black beans, kidney beans, tomato sauce, frozen corn, diced tomatoes with green chilies, taco seasoning, cumin, chili powder, chicken breasts, and ½ cup of water into the Instant Pot. Stir to mix the ingredients, ensuring the chicken breasts are submerged.
  3. Set the Instant Pot
    Secure the lid onto the Instant Pot, ensuring that the seal is properly positioned. Set the vent to the “sealing” position. Select the “Soup” setting or use the manual setting on high pressure for 8 minutes.
  4. Natural Pressure Release
    Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 10 minutes. After that, carefully switch the vent to “venting” to release any remaining pressure.
  5. Shred the Chicken
    Open the lid, and use two forks to shred the chicken breasts directly in the pot. Once shredded, stir the chicken back into the soup to evenly distribute the meat.
  6. Serve and Enjoy
    Ladle the soup into bowls and enjoy hot. This recipe makes 12 generous servings, so it’s perfect for batch cooking and meal prepping.

Nutrition Information (per serving)

  • Calories: 140
  • Protein: 16g
  • Carbohydrates: 18g
  • Fiber: 6g
  • Fat: 1g
  • WW Points: 0 Points (using zero-point foods and ingredients)

Tips and Variations

  • Toppings: Although the soup itself is zero points, you can add toppings like avocado slices, fat-free Greek yogurt, or fresh cilantro for added flavor without significantly increasing the point count.
  • Storage: This soup stores wonderfully in the fridge for up to 5 days or can be frozen for up to 3 months. Simply reheat on the stovetop or microwave when ready to enjoy.
  • Make it Spicier: If you prefer more heat, add a diced jalapeño or a dash of hot sauce while cooking.
  • Make it Creamy: Stir in some fat-free sour cream or Greek yogurt after cooking for a creamier texture.

This recipe is a crowd-pleaser while still keeping you on track with your health goals. Enjoy the flavors of taco night in a warm, comforting bowl of soup without worrying about points!