Tortilla soup
Posted by Amateur Teacher on Saturday, September 29, 2012
Under: cooking
It's officially fall and thus officially time to bring out my favorite kitchen appliance: the crock pot. This week, Mister and I were a little lazy and did not go grocery shopping. It's kind of hard to do when he starts evening shift since we know we won't be eating together anyway. So a grocery trip wasn't exactly necessary as we got used to the shift change again.
The shift change, though, is another reason for the crock pot to make its re-entry into the kitchen scene. It's super easy for me to throw in the ingredients, turn it on, and have it waiting on Mister as a late night snack/next day left overs. It's like love in a pot and a conversation saying, "See we can still be together with food."
This week I made one of my favorite soups: tortilla soup. I had everything I needed on hand. I bet you do, too, if you're craving a good soup on a fall evening. My favorite thing about this soup? Corn. I. Love. Corn. I especially love it in a spicy Mexican style soup.
Tortilla Soup
2 cans (14 1/2 ounces) chicken broth
1 can (14 1/2 ounces) diced tomatoes with jalapeno peppers, undrained
2 cups chopped carrots
2 cups frozen whole kernel corn
1 1/2 cups chopped onion
1 can (8 ounces) tomato sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder
2 cups chopped cooked chicken (optional)
tortilla chips, broken
1. Combine broth, tomatoes with juice, carrots, corn, onions, tomato suace, chili powder, cumin and garlic powder in slow cooker. Cover; cook on low 6 to 8 hours.
2. Stir in chicken (if using). Ladle into bowls and serve with tortilla chips and cheese if you want!
The shift change, though, is another reason for the crock pot to make its re-entry into the kitchen scene. It's super easy for me to throw in the ingredients, turn it on, and have it waiting on Mister as a late night snack/next day left overs. It's like love in a pot and a conversation saying, "See we can still be together with food."
This week I made one of my favorite soups: tortilla soup. I had everything I needed on hand. I bet you do, too, if you're craving a good soup on a fall evening. My favorite thing about this soup? Corn. I. Love. Corn. I especially love it in a spicy Mexican style soup.
Tortilla Soup
2 cans (14 1/2 ounces) chicken broth
1 can (14 1/2 ounces) diced tomatoes with jalapeno peppers, undrained
2 cups chopped carrots
2 cups frozen whole kernel corn
1 1/2 cups chopped onion
1 can (8 ounces) tomato sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder
2 cups chopped cooked chicken (optional)
tortilla chips, broken
1. Combine broth, tomatoes with juice, carrots, corn, onions, tomato suace, chili powder, cumin and garlic powder in slow cooker. Cover; cook on low 6 to 8 hours.
2. Stir in chicken (if using). Ladle into bowls and serve with tortilla chips and cheese if you want!
In : cooking