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Thank you for visiting my blog...and for allowing me to share with you my addiction. I love to collect recipes. I love to read cookbooks. I have been collecting recipes for as long as I can remember, and on any given day there are one or two (or more!) cookbooks residing on my nightstand!

This blog is chronicling my adventure as I fulfill my resolution of trying (at least) one new recipe each week. I hope that you enjoy!

I invite you to join me in my journey, simply by clicking the "Join this Site" link below. And please feel free to comment on any of the recipes, and pin away. Thanks, I look forward to sharing with you!

Thursday, November 29, 2012

Tuesday Tortilla Soup - Slow Cooker Thursday

Slow Cooker RecipesWow, 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.

Tortilla Soup
3 cloves garlic, minced
1 large onion, finely chopped
1 can (28 oz/796 mL) diced tomatoes, with juice
2 cups chopped cooked chicken 
1 cup corn kernels (no need to thaw if frozen)
1 tbsp ground cumin  
1 tbsp dried oregano            
Salt and pepper
4 cups chicken broth
2 cups crushed corn tortilla chips, divided
1 tbsp chopped fresh cilantro
1 tsp chipotle chile powder (see tip)
2 tbsp freshly squeezed lime juice 
Shredded Tex-Mex cheese blend or Cheddar cheese
Sour cream

In a 4- to 6-quart slow cooker, combine garlic, onion, tomatoes, chicken, corn, cumin, oregano, 12 tsp (2 mL) salt, 14 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!
Excerpted from Best of Bridge Slow Cooker Cookbook by Sally Vaughan-Johnston & The Best of Bridge © 2012 May not be reprinted without publisher permission.

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