Wow, I cannot believe that November is nearly over! Are you getting a little anxious about Christmas? I am...even though I am fairly organized and a lot of our shopping is already done (we don't go all out), there are the little details that I fuss about that I haven't started yet. I'll get there!
In the meantime, I am sure you know (but I am going to tell you again!) that I just love my slow cooker. I love Slow Cooker Thursdays. It makes our lives so much easier after school/work/hockey each Thursday. And, you've already read about my newest addition to my cookbook collection - my Best of Bridge Slow Cookers Cookbook - and today's recipe is from that cookbook (ps - this would make a great Christmas gift...just sayin'!).
Thanks to Robert Rose for providing the recipe and photos for today's post.
Quick to assemble — ideal for mad midweek
mornings. It cooks all day; just add the finishing touches when you get home.
onion, finely chopped
1 can (28 oz/796 mL) diced tomatoes, with juice
2 cups chopped
1 cup corn
kernels (no need to thaw if frozen)
1 tbsp ground
1 tbsp dried
4 cups chicken
2 cups crushed
corn tortilla chips, divided
1 tbsp chopped
1 tsp chipotle
chile powder (see tip)
2 tbsp freshly
squeezed lime juice
Tex-Mex cheese blend or Cheddar cheese
In a 4- to 6-quart
slow cooker, combine garlic, onion, tomatoes, chicken, corn, cumin, oregano, 1⁄2 tsp
(2 mL) salt, 1⁄4 tsp (1 mL) pepper and broth. Cover and cook on
Low for about 8 hours or on High for about 4 hours, until onions are tender and soup is bubbling. Stir in half the tortilla chips and the
cilantro. In a small bowl, combine chipotle chile powder and lime juice until
smooth. Stir into soup. Cook on High for 20 minutes, until tortilla chips are
softened and soup is thickened. Adjust seasoning with salt and pepper, if
desired. Ladle into bowls and garnish with remaining tortilla chips, cheese and
sour cream. Serves 4.
Tip: Jars of chipotle
chile powder are available in most supermarkets. The reddish-brown powder is
made from dried smoked jalapeño peppers. It lends an authentic Mexican touch to
soups, stews and chilis. Regular chili powder can be substituted if you prefer
to not have a smoky flavor.
Yet anouther slow cooker hit at our house! We all really enjoyed this soup - to be honest, this was my first time adding sour cream to a soup, and I just loved it. Oh my goodness - for sure this one is a keeper!