Category: Chicken Tortilla Soup
Serves/Makes: 6 | Difficulty Level: 3 | Ready In: > 5 hrs
Ingredients:
1 1/2 pound boneless chicken -- cooked and shredded (or substitute with 2 cans shredded
chicken)
1 can whole tomatoes (15-oz.)
1 can enchilada sauce (10-oz.)
1 medium onion -- chopped
1 can chopped green chilies (4-oz.)
1 clove garlic – minced
1 can of navy or white beans (kari’s option)
2 cups water
1 can chicken broth (14 1/2-oz.)
1 teaspoon ground cumin
1 teaspoon chili powder (I use two dashes since kids are eating)
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 package frozen corn (10-oz.)
1 tablespoon dried chopped cilantro
2 tablespoons vegetable oil
Grated Parmesan cheese (optional garnish)
Directions:
In CROCK-POT Slow Cooker, add all ingredients. Cover and cook on LOW 6 to 8 hours
or on HIGH 3 to 4 hours. Remove and discard bay leaf.
Serve with shredded cheddar cheese, sour cream, avocado, and tortilla chips. Or follow
below for making your own tortilla strips!
Preheat oven to 400F. Lightly brush both sides of tortilla with vegetable oil. Cut tortillas
into 2 1/2 x 1/2-inch strips. Spread tortilla strips onto baking sheet. Bake - turning
occasionally until crisp - 5 to 10 minutes. Sprinkle tortilla strips and grated Parmesan
cheese over soup. Serve immediately.
(Adapted by Kari Taylor Reid: this is great to make ahead – or give to someone
who’s just had a baby. Can be made ahead and frozen – just omit water – thaw
overnight, and add water once you add to crockpot. Easy!
Potato and Cheese Soup
. 1/4 pound sliced bacon, cut crosswise into thin strips
. 1 large onion, chopped
. 3 pounds baking potatoes (about 6), peeled and cut into 1-inch
cubes
. 4 1/2 cups water
. 1 teaspoon salt
. 6 ounces cheddar, grated (about 1 1/2 cups)
. 1/4 cup chopped chives or scallion tops
1. In a large saucepan, cook the bacon over moderate heat until
crisp. Remove the bacon with a slotted spoon and drain on
paper towels. Pour off all but 2 tablespoons of the bacon fat or,
if you don't have 2 tablespoons, add enough cooking oil to make
up the amount. Reduce the heat to moderately low.
2. Add the onion and cook, stirring occasionally, until translucent,
about 5 minutes. Stir in the potatoes, water, and salt and bring
to a boil. Reduce the heat and simmer, covered, stirring
occasionally, until the potatoes are tender, 15 to 20 minutes.
3. Remove half the soup from the pan and puree in a food
processor. Alternatively, mash some of the potatoes with a
potato masher. Return the puree to the pan. Over low heat, add
the cheese and stir until melted. Remove the pan from the heat.
Taste the soup and add more salt if needed. Serve the soup
topped with the bacon and chives.
NO TE S Boiling potatoes have less starch than baking, or Idaho,
potatoes and consequentially hold together better when boiled. This
is why they're often used in soups and for potato salads. Not in this
soup, though. Since we want some of the potato to break down into
smaller pieces and thicken the soup, baking potatoes are the perfect
choice.
