1 can (15 oz) diced tomatoes with green chilies (e.g., Rotel)
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
2 cups fat-free chicken broth
1 cup unsweetened almond milk (or skim milk)
4 oz (half block) reduced-fat cream cheese, softened
1 cup reduced-fat shredded cheddar cheese
Optional toppings: fat-free sour cream, baked tortilla chips, avocado (in moderation), green onions, or cilantro
Instructions:
Cook the Turkey: Heat a large pot over medium heat. Add the ground turkey and cook until browned. Add the onion and garlic, and sauté until softened (about 3 minutes).
Season the Meat: Stir in the taco seasoning and cook for an additional minute to blend the flavors.
Combine the Ingredients: Add the diced tomatoes (with their juices), black beans, corn, chicken broth, and almond milk to the pot. Stir to combine and bring to a simmer.
Melt the Cream Cheese: Add the reduced-fat cream cheese, cut into smaller chunks, and stir until it fully melts into the soup. Be patient, as this may take a few minutes.
Add the Cheddar Cheese: Stir in the reduced-fat shredded cheddar cheese until smooth and creamy. Let the soup simmer for 10 minutes to thicken slightly.
Serve: Divide the soup into bowls and top with your favorite Weight Watchers-friendly toppings, such as a small dollop of fat-free sour cream or a few crumbled baked tortilla chips.
WW Points (approximation based on common ingredients):
Lean ground turkey: 0–2 points per serving (99% fat-free is 0 points)
Reduced-fat cream cheese: 1–2 points per serving
Reduced-fat cheddar cheese: 1 point per serving
Almond milk: 0 points
Total: Around 3–5 points per serving, depending on your personal WW plan and toppings.