Monday, November 5, 2012


It's getting cold out and I'm desperately wanting rich, noodle-laden soups and pasta bowls. BUT... I am not going to slip and let that happen. So, tonight I made the most simple, inexpensive soup on the planet to get me through the first few nights of this week. Bonus? This is one of my husband's all-time favorites (and he is definitely NOT on this diet).  There are tons of recipes for taco soup. I found my original in Southern Living years ago and have been making it during this season since. 

Canned and frozen veggies take on amazing flavor with just a little simmering on the stove

This is my 'adapted version' to cut out any of the carbs (sigh, no tortilla strip garnishes,chips or sour cream for me). But, I have to admit, it is satisfying, rich and so flavorful that you almost forget that it's a Four Hour Body approved dish.

The finished product: warm, healthy and spicy enough to keep cravings at bay!


1.5 Tbsp olive oil
One medium yellow onion, diced
1.5 lbs ground turkey 
1 pkg taco seasoning
2/3 cup water
1/2 red bell pepper, finely chopped
1 jalepeno pepper, seeded and diced
1 can Ro*tel diced tomatoes with lime and cilantro
1 can Goya black beans, rinsed and drained
1 can Goya red kidney beans, rinsed and drained
1/2 cup frozen corn kernels, thawed
1/2 tsp cayenne pepper
1 tsp garlic salt 
1 can chicken broth
1 carton chicken stock ( 2-2.5 cups)

Heat the olive oil over medium-high heat. Add the onion and sauté until softened (4-5 min). Add the ground turkey and cook until browned. Stir in the water and taco seasoning, bring to a boil and simmer for 5 minutes. Add the peppers and cook another 4-5 minutes. Pour in all canned vegetables,  corn, chicken broth/stock and spices. Bring to a boil. Reduce heat and simmer on low 30 minutes. Serve in a bowl and garnish with avocado slices or fresh cilantro. Makes 8-10 servings and keeps well for 4-5 days.

This also works well with shredded chicken or turkey, making it a great recipe for Thanksgiving leftovers. Do you have any Slow Carb recipes to share? I would love to see your ideas. Please 'dish' here.... and do follow the Southern Sophisticate.


  1. You know I will be trying this one since I loved the other FHB approved one you posted a couple of weeks ago! :)

  2. You will love this Lindsay-- had it for lunch today and likely dinner again tonight. Fantastic!