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Monday, January 25, 2010

Crockpot Tortilla Soup

I tried another new crockpot soup for lunch yesterday from A Year of Crockpotting.  I've never had tortilla soup before.  This was really good!  We all liked it.  And it was sooooo simple.  Just toss everything in, mix and go.  Definitely a keeper.  We topped it with cheddar cheese, avocado chunks and broken up baked tortilla chips.

Crockpot Tortilla Soup

3 cups of chicken broth (I used organic BTB and water)
1 1/2 cups cooked chicken
1/2 onion
1 cup frozen roasted corn (I used home frozen corn)
2 green onions (I skipped this)
28 oz can of tomatoes and juice
1 cup chopped up vegetables that you have on hand (I used fresh carrots and frozen peas and peppers)
4 cloves of garlic (I just used some garlic powder)
1/4 tsp. crushed red pepper flakes (I skipped this)
1/2 tsp. cayenne pepper (I skipped this)
1 tsp. cumin
salt to taste

Chop veggies to desired size.  Dump everything into the crockpot (any of the ingredients can be frozen and this can be assembled the night before).  Cook on low for 8-10 hours, or high for 6 or so (Mine was on high for about 6 1/2 hours).  Serve with whatever garnish you choose.
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5 comments:

  1. SaraJanuary 25, 2010 at 7:39 AM

    This is one of my favorite recipes from A Year of Slow Cooking... and our all-time favorite tortilla soup recipe (even from the restaurant versions we've had). I've made it several times.

    ReplyDelete
  2. SaraJanuary 25, 2010 at 7:41 AM

    Sent that too soon... You salt things when you're using the BTB?? We find it to be plenty salty (even too much!) just using the BTB - that's one thing I wish they'd change is to not make their base so dang salty!!

    ReplyDelete
  3. The VoogtsJanuary 25, 2010 at 8:04 AM

    I love salt ;)

    ReplyDelete
  4. The VoogtsJanuary 25, 2010 at 8:04 AM

    that salt comment in the recipe was hers, not mine. i forgot to delete it.

    ReplyDelete
  5. SaraJanuary 25, 2010 at 9:23 AM

    Oh ok! Haha!

    ReplyDelete