Green Chili Tortilla Soup

7 cups chicken stock
2 onions, diced
4 carrots, diced
3 ribs celery, diced
8 oz can medium chopped green chiles
1 dried Ancho chile
1 bay leaf
2 teaspoons cumin
1 teaspoon salt
1 teaspoon cracked black pepper
12 white corn tortillas, torn
1/4 cup fresh chopped cilantro
1 lime, juiced
1/2 cup sour cream
1 fresh avocado
2 Roma tomatoes, diced

In crockpot combine chicken stock, onion, carrots, celery, green chile, bay leaf, Ancho chile, cumin, salt, pepper and torn tortillas. Cook on high for 2 to 2 1/2 hours until tortillas are dissolved. Remove Ancho chile. Add in fresh chopped cilantro and mix. Serve in bowls. Squeeze a bit of lime juice over each. Garnish with sour cream, avocado and tomatoes

Easy Black Bean Soup

1/2 chopped carrots
1/2 cup thinly sliced celery
2 cans low sodium no fat chicken or vegetable broth
1 can petite diced tomatoes, drained
1 can black beans, drained and rinsed will
2 teaspoons italian seasoning
4 cloves garlic minced
Stir all into the crockpot, cook 6-8 hours on low.
Serve with shredded mexican blend cheese and or sour cream.
Autumn Pork and Apple Stew
1 3-pound boneless pork shoulder (butt) roast, cut into 2-inch cubes, trimmed
2 tablespoons oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 chopped onions
2 carrots, pared, cut into 1/2-inch rounds
2 Granny Smith apples, peeled, cored, quartered
3/4 cup apple cider
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice
1/4 teaspoon rubbed sage

Heat oil in large skillet over medium-high heat. Add pork cubes and brown on all sides, turning as needed, about 5 minutes. Transfer pork to plate, season with salt and pepper. Add onions, carrots and apples to skillet and cook, stirring often, until onions begin to brown, about 5-6 minutes. Transfer to a 3 1/2-quart slow cooker and top with pork cubes. Add apple cider, thyme, allspice and sage to skillet.

Bring to a simmer, scraping up brown bits on bottom of skillet; add to the slow cooker. Cover and slow-cook until pork is tender, 6-7 hours on low. Using a slotted spoon, transfer meat to a serving bowl, cover to keep warm. Skim off fat from surface of cooking liquid. In food processor or blender, puree cooking liquid and solids until smooth. Pour sauce over meat, stir gently and serve immediately.