Chicken Tortilla Soup

 

Chicken Tortilla Soup

 

 

Five minutes before jumping in the shower it's time to create dinner in the crockpot! !
With limited time during the week to cook relying on the crockpot to do the cooking. As well as showing others you can be busy and still create a healthy meal for the family.   Making the most of the 21 day fix!!!

 

 

Ingredients
6 cups of low-sodium vegetable broth [or chicken broth!]
1 cup canned crushed tomatoes...
¼-1/2 cup tomatillo salsa
3 TBSP tomato paste
2 TBSP olive oil
3 cups black beans [cooked or canned]
1-2 cups pinto beans [cooked or canned]
3 boneless, skinless chicken breasts
4 small corn tortillas, torn into small pieces
2 small onions [approx 1 cups]
2 jalapenos
1 large bell pepper
juice of ½ a fresh lime
1 tsp chili powder
1 tsp garlic powder
1 tsp cumin
½ tsp cayenne pepper
salt, to taste [amount added will vary on sodium content of broth + tomatoes/beans]
shredded mexican cheese blend
crunchy tortilla chips

...plus add your favorites from the list below:
tons-o-toppings:
greek yogurt
tortilla strips
chopped red onion
chopped green onion
sliced jalapenos
sliced avocado
Directions:
For a brothier soup, keep a bit of extra vegetable or chicken broth on hand to add towards the end. I like my soup hearty and skipped the "soupy" soup this time around!
Instructions
1.Essentially you're going to toss everything in and walk away,
2.Turn your slow cooker to high and add broth, crushed tomatoes, tomato paste, tomatillo salsa, beans and chicken breasts, whole.
3.Next dice your bell pepper, jalapeno, and onion and tear your corn tortilla into small pieces before tossing them into the pot as well. The corn tortillas help the soup to thicken a bit and also act as noodles!
4.Add your seasonings,olive oil, and lime juice + cover.
5.Within a few hours the chicken breasts should be juicy and perfectly cooked, if you happen to be around, feel free to scoop them out with tongs or a fork, place them on a cutting board, and chop each breast into six large pieces. Now it'll shred oh-so-easily! Use two forks to create pulled/shredded chicken and add it back to your slow cooker. If you aren't home yet you can complete this step once you return. No worries!
6.The soup will simmer away on high for four-six hours [total time] and make your kitchen smell absolutely amazing

 

Family and living life to the fullest
Sums up what we're all about
A little tipsy from time to time

Finding balance during a time of the year life is full...
Looking for the small things daily to stop and be thankful for
Happiness starts from within
And doing things unconventional
Life is short to just survive
So many opportunities and goals to go after
As a busy mom yes you can have the best of both worlds.
But before you tackle any goal set out to be your own best version.
I enjoy helping other woman to work towards their own personal best

Follow me or connect- https://www.facebook.com/rachel.Fledderman

 

XOXO

Clean Eating Pecan Pie

Clean Eating Pecan Pie

This recipe always makes me think of my mom as this is one of her favorite recipes!!  It started out I was going to make the individual tea time tassies but then realized looking at the clock I need to speed up production.  This recipe would be very simple to convert if you want.  So here it is:

Easy Pie Crust Ingredients:

 

1 1/2 cups whole wheat pastry flour

3/4 tsp sea salt

1/2 cup room temp. coconut oil

2 COLD water

 

First add flour, salt, oil, mix well I like to do so with my hands so I know the oil is mixed in well before adding the water.  If once you add the cold water it feels too sticky feel free to add a little more flour.  You want the crust to come together on a dough form that will be easy to roll out and add to a 9" pie dish.

 

 

Ingredients pie filling:

 

2 tsp butter

1 1/2 cup chopped pecans

3 eggs, beaten

1 cup real maple syrup

1/4 cup raw sugar

1/4 cup coconut sugar

1/3 cup melted coconut oil

1 tsp vanilla

1/2 tsp sea salt

1 tbl whole wheat pastry flour

Preheat oven to 350 degrees.

On the stovetop, melt the butter in a pan on low heat. Add the pecans and stir for about 5 minutes or until nuts are toasted.

Mix together beaten eggs, maple syrup, raw sugar, coconut sugar, coconut oil, vanilla, sea salt and flour. Stir in nuts. Pour filling into uncooked pie crust. Bake for 45-50 minutes or until filling is set. Cool on a wire rack.

 

Enjoy!!  Feel free to share and save!!