photo ThePinkClutch-NAV-Home.png photo ThePinkClutch-NAV-About.png photo ThePinkClutch-NAV-Projects.png photo ThePinkClutch-NAV-Advertise.png photo ThePinkClutch-NAV-Contact.png


Taco Soup ... on Repeat

Since our weather has been so very cold this winter we have been eating a ton of chili and soups.  It is perfect since they tend to be easier to cook and they are perfect for the two diet issues we have in our household (gluten free + low sugar) so soup + chili on repeat it is.

A few months ago we found out our middle child had Celiac disease and immediately made some quick and necessary changes.  It was hard for the first few weeks but after that it became easier and now I barely even think about a time before we had to prepare gluten free meals.  The doctor told us that it runs in families and so it turns out I am gluten sensitive (but not Celiac) and the rest of us are not affected at all.  I understand he may have started gluten sensitive and developed Celiac as he grew older. I prefer to eat gluten free and do most of the time as I feel better when I do and don't suffer from headaches and stomach pains.  It has definitely been a learning curve but one I am happy to embrace.

Since our whole family loves Taco Soup we have been making it once a week and eating it for lunch and dinners quite often.  I can not recall a winter that was this cold in Atlanta so I am thankful to be able to come home and eat a bowl of something warm after carpool and other afternoon activities.  This recipe is easy to make (and gluten-free) and stores very well in the refrigerator and freezes like a champ so make a double batch (I always do) so you have plenty of leftovers.

Taco Soup ... 
1 lb. ground turkey meat
1 medium onion, chopped.
1 T olive oil
Brown these together and drain.

Add to a stock pot and open and dump the rest of the ingredients in ...
1 15 oz. can tomato sauce
1 can Rotel
1 15 oz. can of corn
3 15oz. cans of kidney beans
1 small can of green chilies
1 bag taco seasoning
1 bag of dry ranch dressing

Mix together and simmer on low covered for 30 min.  Serve in bowls with condiments such as cubed avocado, sour cream, shredded cheddar cheese, chopped green onions, sliced pickled jalapenos, sliced black olives, fresh cilantro and either corn or tortilla chips.

Enjoy ... and make it for dinner!

No comments:

Post a Comment


design + development by kelly christine studio