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.

The Modern Pilgrim :: Crock Pot Cinnamon Vanilla Applesauce

Not only does this recipe taste amazing but it will also make your house smell amazing!

Ingredients:

• 8 medium sized granny smith apples, peeled
• Juice of 1 lemon
• 1/2 cup water
• 2 tsp vanilla (avoid HFCS)
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 2 Tbsp real maple syrup
• 1 tsp Ideal Brown Sugar Baking Blend

Directions:

1. Peel apples and cut into quarters (core the apples as well).  Place in crock pot.

2. Add all remaining ingredients and stir lightly (just enough to mix ingredients).

3. Cook on low for 2 hrs.

4. Raise temperature and cook on high for 1.5 hrs.

5. Stir, slightly mashing any remaining apple chunks.

6. Enjoy!

He & She Tips: Here is another variation of this recipe. You can sub out the sweetener. Try Maple Sugar Flakes. 

This is perfect to go along with your Apple Pie!

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

- Whitney

Chicken Chili

Try this delicious chili recipe on these cool fall days!

Ingredients:

• 2 lbs ground chicken breast
• 1 cup chopped onion
• 1Tbsp minced garlic
• 2-4 oz cans of diced green chilies
• 1-15 oz can of black beans (drain)
• 1-15 oz can of kidney beans (drain)
• 2-14.5 oz cans of diced tomatoes
• 1 Tbsp Xylitol brown sugar blend
• 1 Tbsp chili powder
• 2 Tbsp apple cider vinegar
• 2 Tbsp spicy mustard
• 1 Tbsp regular mustard
• 2 tsp cumin
• 1 tsp salt
• 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 desired time (we prefer around 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:

• Calories - 196
• Protein - 24 g
• Fats - 1 g
• Carbs - 20 g

Here is a Low Carb version of Chicken Chili.

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

- Whitney

Recipe adapted from Jamie Eason's 3-Bean Turkey Chili.