Thursday, December 1, 2011

Crock Pot Love: Tortilla Soup

I'll admit, I'm a bit of a crock pot fan. I like tossing in my ingredients and eight hours later -- *POOF* -- dinner is ready. For the same reason, I'm bananas about my bread machine. While I absolutely love spending hours in the kitchen, tenderly stirring the most decadent of risottos and high-fiving myself over a perfectly seared scallop, most weekdays I'm too tired to cook up gourmet feasts. I work full-time in good ol' Corporate America, so Monday through Friday can sometimes be a food-gamble in our house. 


Unless I plan ahead and bust out the crock pot (the act of "planning" being the crucial action here).


Before you roll your eyes, let me assure you that I am quite certainly a snob when it comes to crock pot meals (isn't it funny that I feel like THAT is a reassuring point?). I stay away from most of the typical sodium-overloaded, cream-of-mushroom-soup-based meals typically associated with crock pots. No offense to old-school moms out there....it's just not my style (but much love to y'all). I do believe, however, that condensed and pre-mixed soups, seasonings, and the like are ok (and sometimes awesome!) in moderation.


So with that said, I wanted to share a delightful crock pot recipe that's a perfect cold-weather treat. I adapted this from a recipe I received from my wine club newsletter (Brian and I are members at Rutherford Ranch). 


Hope you all enjoy!


Tortilla Soup in the Crockpot














Ingredients:



  • 48 oz chicken broth
  • 1 can tomato soup
  • 1 can whole kernel corn (drained)

  • 1 can black beans (drained)

  • 1 can hominy (mexican style preferred)
  • 6 skinless, bone-in chicken thighs 
    • I buy the skin-on, bone-in thighs and remove the skin  and fat myself
  • 1 jar chunky salsa

  • Juice from one lime

  • Cilantro to taste
 (I am not a cilantro fan, so I left this out)
  • Cheddar cheese, shredded

  • Tortilla chips


  • Sour cream

Combine chicken broth, tomato soup, corn, beans, hominy, chicken thighs, salsa, juice of lime and cilantro in crock pot. Cook on low for 8 hours. Remove chicken thighs and set aside. Remove and discard bones from chicken thighs. Shred chicken meat and return shredded meat to crock pot. 


Serve with crushed tortilla chips in bottom of bowl and top soup with sour cream and shredded cheese. 


Serves 6-8.



2 comments:

  1. Love making tortilla soup, however I normally make it stovetop, so this sounds easy & awesome!
    I LOVE to cook!.... looking forward to hearing more of your recipes as well as getting to know you better! Mark said he's really enjoyed his times with Brian recently!

    ReplyDelete
  2. Thank you Amanda! I've heard wonderful things about you and Mark from Brian and can't wait to meet you both! We should be facebook friends! I'll look for you. :)

    ReplyDelete