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This slow cooker chicken tortilla soup is one of our family's favorite cold weather comfort foods.  It is so easy to make, just throw everything in the slow cooker and cook on low all day.  

Make it even better with shredded cheese, chopped cilantro, and these crispy homemade tortilla strips.  Top it off with a dollop of sour cream if you like.  ​

Ingredients:
2-3 boneless skinless chicken breasts
2 cans diced tomatoes with green chilies (Rotel style)*
1 can cannellini beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 (10 oz.) package frozen corn
1 onion, diced
4 cups chicken or vegetable broth
1 cup water
1 Tbsp garlic powder 
1 Tbsp chili powder
1 Tbsp ground cumin
1 tsp. creole seasoning (amazon link for the one I use)

Optional toppings:
Tortilla strips or chips
Sour cream
Shredded cheese
​Chopped cilantro

1. Combine ingredients in a large slow cooker and cook on low 8-9 hours.  
2. Before serving remove the chicken breasts from soup and shred.  Return chicken to the slow cooker and stir to combine.
3. Serve with optional toppings.

*I use one can mild and one can regular diced tomatoes with green chilis.  I also use the store brand from Walmart or Kroger which are very good and less expensive than the Rotel brand.  

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Homemade tortilla chips are such a treat. Fresh and warm, they are great with homemade guacamole or homemade salsa. You can also cut the tortillas into strips to serve with crock pot chicken tortilla soup.  

These homemade tortilla chips are so much better than store bought and they will stay fresh for several days in an air tight container.  

Cutting them into triangles with a pizza wheel.

Cutting them into strips for chicken tortilla soup.  

I use peanut oil which works beautifully for frying, but you can use another oil such as vegetable oil if you like. ​

Drain on a cooling rack (affiliate link) over a paper towel lined, sided baking sheet.

Sprinkle with salt and serve.  

Ingredients:
corn tortillas
peanut oil or oil of choice
salt

1.  Heat oil in a large pot or iron skillet on high to 375 degrees F.  I tested several temperatures and figured out that my optimum temperature was around 375.  You do not have to use a thermometer. You can gauge the temperature of your oil by how quickly your chips cook.  

2.  Using a pizza cutter (amazon link), cut corn tortillas into triangles or strips.

3.  Gently slide tortilla triangles into hot oil.  I fry about a dozen chips at a time.  Fry until they start to crisp and turn golden then gently lift them out onto a cooling rack over a paper towel lined pan.  Make sure not to over brown them.  They will be done in about a minute or less.  

4. Sprinkle chips with salt. Cool for a few minutes on the cooling rack. Repeat with the remaining chips.  

These chips will stay fresh and crisp in an airtight container for several days (if they last that long).

If making for a potluck or school function, use canola or vegetable oil in case if anyone has peanut allergies.  

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By posting this recipe I am entering a recipe contest sponsored by Juice Products Association and am eligible to win prizes associated with the contest. I was not compensated for my time.

Pork Carnitas is one of our favorite meals.  We love it served in warm soft tortillas with shredded lettuce, diced tomatoes, salsa, guacamole, shredded cheese, and sour cream.  

While this is one of our favorite meals, it's usually a long process requiring about three hours of cooking time in the oven.  I wanted to speed up the cooking process so I made our favorite pork carnitas in the instant pot.  

I also wanted to make them healthier.  My original oven recipe for pork carnitas uses real sugar soda which of course is not good for you.  So I made these with 100% orange juice instead.  The result is perfectly delicious, perfectly flavored meat.  

According to the Dietary Guidelines one cup of 100% fruit juice is equivalent to one cup of fruit and contains similar nutrients to the fruit it is squeezed from.  Juice complements fruit and when consumed in appropriate amounts, is an easy and affordable way for both children and adults to meet their daily fruit goals. 

Enjoy these delicious pork carnitas!

Instant Pot Pork Carnitas
Ingredients:  
3 1/4 to 3 1/2 lb. pork shoulder (also known as Boston butt)
Small amount of oil
1 1/2 tsp. (approximately) fresh ground salt
1 tsp. (approximately) fresh ground pepper
1 T. oregano
1T. cumin
1 sweet onion, diced
6 cloves garlic, minced
1 and 1/2 C. 100% orange juice
1/2 T. coconut sugar (optional for broiling)
Fresh squeezed lime juice and more fresh ground salt and pepper for flavoring the finished pork as desired.  

1.  Cut the meat into chunks and season with salt, pepper, oregano, and cumin.  Add the diced onion.  Brown the seasoned meat and onion in a small amount of oil.  You can do this with the sauté function on the instant pot.   You do not use the instant pot lid when sautéing.  Stir occasionally to brown on all sides.  

2.  Add garlic and orange juice.  Close the lid and pressure cook on high for 30 minutes with 15 minutes natural release.  Then release remaining pressure and carefully open the lid.  

3.  Remove any bones and shred the meat adding extra cooking liquid back to the meat.   If you like you can put the meat under the broiler (in the oven) to crisp the edges for 5 to 10 minutes.  I put the meat in my iron skillet and broil with about a 1/2 T. coconut sugar sprinkled over the top to help it caramelize.  

4.  Salt and pepper to taste and squeeze fresh lime juice over the top.  

5.  Serve in tortillas with your favorite toppings...shredded lettuce, diced tomatoes, salsa, guacamole, shredded cheese, and sour cream.  

Any leftovers make delicious quesadillas the next day.  

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​I received this product for free from Moms Meet (momsmeet.com) to use and post my honest opinions. Compensation for this post was provided and this page may contain affiliate links.

It's that time of year again when we are all transitioning from the holiday food fest to a healthier routine.  For our family that means preparing healthy meals, drinking more water, making exercise a priority, sticking to a bedtime schedule (adults too), and using natural products when possible.  

A natural product I have been using is Boiron Acidil, a homeopathic medicine made with sustainably sourced, plant-based active ingredients.  

Since we are talking about healthy choices, here is one of my favorite comfort food reboot recipes.  I posted this recipe for Million Dollar Spaghetti Squash Casserole last January and it has been one of my most popular recipes on Pinterest ever since. 

Remember to keep some Acidil meltaway tablets on hand so you can enjoy your favorite comfort food without the discomfort.  

Acidil may be taken before or after meals, whenever symptoms strike. Acidil Meltaway Tablets typically retail for $9.99 to $11.99.  You can find them at RiteAid, Walgreens, Sprouts Farmers Market, Whole Foods Market, Vitamin Shoppe, and online at amazon.com, iherb.com, and vitacost.com. 

Enter to win ​an Acidil bundle, which includes a box of Acidil Meltaway Tablets (60 tablets), a branded Boiron apron, and a branded Acidil silicone spoon. 

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​*CLAIMS BASED ON TRADITIONAL HOMEOPATHIC PRACTICE, NOT ACCEPTED MEDICAL EVIDENCE. NOT FDA EVALUATED.

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Slow Cooker Potato Soup is one of my favorite meals.  I bet I have already made it five times this winter.  I always have potatoes and bacon on hand and it's easy to throw this soup together so it has become a regular in our meal rotation.  (I keep bacon in the freezer until I need it so I am always prepared for bacon emergencies).  Lol.

I have been making slow cooker potato soup for years and my family loves it.  Of course, my boys love anything with bacon, but this soup is yummy (even without the bacon).  It is buttery, creamy or brothy, depending on how you make it, warming and delicious.  

I have been making this soup creamy by mashing it with a potato masher (amazon link) before serving.  You could also use an emersion blender (I have this simple 2 speed corded one and it works great, amazon link).  I am updating this post with new photos, but as you see in the older photo above, you can also serve the soup brothy style instead of creamy if you prefer.  

My favorite thing about this soup of course is that I make it in the slow cooker.  I love being prepared and having most of my kitchen work done before the boys come home from school.  It just makes my evening so much easier.

If you like serve with shredded cheese, chives and of course extra bacon.  

Slow Cooker Potato Soup
Ingredients:
6 large potatoes, cubed (Russet or Yukon Gold work great and I don't peel them)
1-2 onions, diced
1 rib celery, sliced
1/2 lb. or more bacon, cooked and crumbled
4 cups chicken or vegetable broth
1 cup water
1 Tbsp. dried parsley
salt to taste*
freshly ground pepper to taste
1/3 cup butter
1 3/4 cups half and half
chopped chives (optional)
shredded cheese (optional)

1.  Combine all ingredients except milk and chives in a slow cooker (amazon link) .  I actually add half the bacon now and garnish with the remaining fresh crisped bacon at serving time.**  
2.  Cover.  Cook on low 8-10 hours.  Stir in half and half during last hour.
3.  If you like it brothy, serve as is.  If you like it creamy, mash it up with a potato masher or emersion blender.  
4.  Garnish with shredded cheese, chives and extra bacon if desired.

*If using homemade broth you may need more salt than you will with store bought broth.    

**I cut the bacon up with kitchen shears and fry in an iron skillet (amazon link) for perfectly crisp bacon crumbles.  

YUM!

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