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Chicken taco soup with fat free refried beans has all of the mexican flavors you love combined with a creamy base created from the refried beans.
We make this soup all the time. It is a family favorite that is repeated often. There are tons of variations to this recipe (usually because I don’t have one item so I sub in something else). You may know this recipe as 8 can taco soup.
I actually think that is how I perfected this recipe to our tried and true version. By just dumping in whatever I could find in the pantry and calling it taco soup. It is so versatile and easy to make it work for your family.
But you haven’t had taco soup until you have eaten chicken taco soup with fat free refried beans! Ok, regular refried beans would probably be good too but that doesn’t work on my THM plan to keep this meal an E so I use fat free.
And if you are on Weight Watchers, this looks like a 0 point soup to me. Feel free to double check me because I haven’t done WW in years but I think that is right!
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Chicken Taco Soup With Fat Free Refried Beans
I usually make this soup in the crockpot. There is something about walking into your house after a long day of work and having a big bowl of hot soup ready and waiting.
But you can also make this stovetop in about 30 minutes if you don’t have time to crockpot it.
Ingredients for Chicken Taco Soup
- 2 chicken breasts
- 32 oz Low Sodium Fat Free Chicken Broth
- 10 oz can of mild enchilada sauce
- Can Whole Kernel Corn
- 2 Cans Mild Rotel
- 2 Cans Chili Beans
- 1 Can Black Beans
- 1 Can Fat Free Refried Beans
- 1 Package Taco Seasoning
- 1 Package Ranch Seasoning
*Note: If you follow Trim Healthy Mama, taco seasoning and ranch packets from the store are not likely to be fully on plan. There will be some off plan additives. I do routinely make my own taco seasoning (mostly because I can never remember to buy it) but I never make my own ranch.
I just don’t worry about it because it has never caused issues for me. If you are a purist, feel free to make your own!
Does The Soup Freeze Well?
It sure does! I love it because you can cook a big slow cooker full on one day and have another meal that you can freeze for another day.
To give you an idea of the size, we had 2 adults, a teenager, and 2 kids 5 and under eat when I made this the last time. My teenage stepdaughter and myself both ate two bowls, my husband ate 3! My two little kids probably ate one adult sized bowl combined.
We have a huge 104 oz Glad container full with leftover soup! That will be plenty to feed our family another dinner or lots of lunches.
If you want to freeze the soup for quick lunches, I would recommend separating it out into smaller portions so that it is easier to thaw and reheat.
Serving Tips for Chicken Taco Soup With Fat Free Refried Beans
There are lots of toppings that taste great on top of a hot bowl of taco soup. With just a small amount of tweaking, you can make those toppings work and stay in a Trim Healthy Mama E setting or just add a few points if you are following Weight Watchers.
- Low Fat Shredded Cheese
- Plain Greek Yogurt (Sour Cream Substitute)
- Hot Sauce
- A Side of Toasted Sprouted Bread
And my Trim Healthy Mama’s, listen up! This is going to be your favorite idea! Scoop your chicken taco soup with fat free refried beans up with Baked Tostito Scoops!
Did you know that those chips are allowed in a THM E meal? Game Changer!
They can be somewhat hard to find in store but Amazon has them for a very reasonable price making it super easy to get no matter where you live. Check them out here.