Clean Eating Taco Soup

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Clean Eat Recipe: Taco Soup

Ingredients:

• 1 lb extra lean ground turkey, grass-fed beef, or ground chicken breast
• 1 onion, chopped
• 1 pkg ranch dressing mix (make your own)
• 1 pkg taco seasoning mix (make your own)
• 1 can (16 oz) pinto beans, drained
• 1 can (16 oz) kidney beans, drained
• 1 can (16 oz) whole kernel corn
• 1 can (8 oz) rotel-style tomatoes
• 1 can (8 oz) diced tomatoes

Directions:

1. Brown meat & onions, drain
2. Mix ranch & taco seasonings into meat
3. Add the rest of the ingredients into mixture (you may also need to add a little bit of water)
4. Simmer for at least 1 hour (we let ours simmer in the crock pot but you could also cook in a large pan)

He & She Tip:  We usually double this recipe so we have leftovers for lunch during the week!

Enjoy our recipes?  Get help with your grocery shopping here.

- Whitney

Low Carb Chicken Chili

Did you enjoy our chicken chili but perhaps you are looking for a lower carb option?  Look no further!

Ingredients:

• 2 lbs ground chicken
• 1 cup onion, chopped
• 3 cups zucchini, chopped
• 1 Tbsp minced garlic
• 1 Tbsp Xylitol brown sugar blend
• 1 Tbsp chili powder
• 2 tsp cumin
• 1 tsp salt
• 3 14.5 oz cans diced tomatoes (do not drain)
• 4 Tbsp apple cider vinegar
• 2 Tbsp spicy mustard
• 1 Tbsp regular yellow mustard

Optional Toppings: cilantro, green onion, cottage cheese

Directions:

1. Brown meat with onions and garlic in a large pot.  Cook until no longer pink.

2. Place meat in crock pot.  Add the remaining ingredients.  Stir until combined.

3. Place on "low heat" for the desired about of time (we prefer 2 hours since the meat is already cooked).

He & She Tip: You can also make this without a crock pot.  To make without a crock pot you would still brown the meat in a large pan and then add the remaining ingredients.  Bring to a boil, reduce heat and simmer for 15-20 minutes. 

Makes approximately 6 servings.

Macros (per serving):

Calories - 140 

Protein - 22 g

Fat - 1 g

Carbs - 8 g

* Recipe Adapted from Jamie Eason's Reduced Carb Turkey Veggie Chili.

Crock Pot Chicken Tortilla Soup

The weather hasn't been too frightful here in Georgia, but it's getting colder and windier with each passing day; therefore, that only means one thing - soup weather!  I'm not that big of a chicken noodle fan, so whenever Jim asks me for soup, I whip out my trusty Chicken Tortilla soup recipe. Luckily it's as healthy for you as it is tasty, so no worries if you decide to go back for seconds.

Clean Crock Pot Chicken Tortilla Soup

adapted from fitness.com

Ingredients:

• 2 lbs uncooked boneless skinless chicken breasts
• 4 cups organic, low-sodium chicken broth
• 2 cups frozen corn
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 2 cups chopped white or Vidalia onion
• 1 tsp oregano
• 4 cloves garlic, minced
• 2 medium green bell peppers (approx 2 cups), minced
• 2 14.5 oz cans of organic diced tomatoes with chiles (Can substitute fresh tomatoes with chiles if preferred)

Directions:

1. In a large slow cooker, combine all ingredients, stirring to ensure ingredients are mixed and well distributed.
2. Heat on low for 8 hours or on high for 4 hours.
3. Shred chicken and serve warm.

He & She Tip: Add Greek yogurt in place of sour cream or a low-fat, organic cheddar cheese for a little treat.