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

Clean Eating Apple Pie

What Thanksgiving celebration is complete without a little apple pie? Hold the ice cream and this clean treat will more than satisfy your cravings!

Eat Clean Apple Pie

Oxygen Magazine December 2012, pg 60

Ingredients:

Pie Crust:

• 2 cups of Almond Flour
• 1/2 tsp unrefined sea salt
• 2 TBSP coconut oil
• 1 whole egg
• zest of lemon

Pie Filling:

• 3 lbs tart, crisp baking apples
• 3 TBSP almond flour
• 3 TBSP lemon juice
• 2 tsp ground cinnamon
• 1 tsp vanilla extract
• 1/2 tsp ground cloves
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 2 TBSP light butter, unsalted, chilled and diced
• 1/2 cup honey

Directions:

1. Preheat oven to 350 degrees F.

2. Mix almond flour and salt in a food processor to blend. Add remaining ingredients and blend until a ball of dough is formed.

3. Press dough into a 9inch pie pan (or a cake pan in our case!) and cover with a wet cloth. Set aside.

4. Fill a large bowl with water and add 2 TBSP of lemon juice.

5. Core, peel and slice apples, placing in water to prevent browning of apples.

6. Once apples are soaking, drain water and pat apples dry with a clean cloth to absorb excess water and moisture.

7. Add remaining ingredients, including remaining lemon juice to the apples and toss to combine.

8. Remove wet cloth and pour apple mixture into pie crust. Bake for 45-55 minutes until crust is golden and mixtures is bubbling on top.

9. Remove from oven and let cool 1 hr before serving.

Enjoy!