CROCK POT WEDNESDAY and Gary’s Favorite Tortilla Soup

 

It’s time to sign up for Crock Pot Wednesday.  I’m eager to see what you are preparing.

This is one of THOSE weeks for us.  You know the kind of week when you are seemingly obligated for practically every afternoon and night?  In order to avoid “fast food flight,” I try to have something on hand that is easy for either one of us to warm up and have with ease.  This soup is one we both enjoy and actually improves with age.  I will make it up on Sunday evening and have ready to go in the Crock Pot on Monday morning before I leave for school.

1  large onion, chopped
4 cloves garlic, minced
2-4 Anaheim or poblano peppers, seeded and chopped
1 tablespoon cumin seed
1 tablespoon canola oil
1 1/2 cups fresh-cut or frozen whole kernel corn
2 medium tomatoes, chopped (I usually use 3-4 Roma tomatoes when homegrown tomatoes are not available.)
1 can extra hot Rotel (or your heat preference)
2-3 cans reduced-sodium, less fat chicken broth
2 cups coarsely chopped cooked chicken breast
1/2 cups snipped fresh cilantro
salt and pepper to taste
ground cumin to taste (I usually use about 1 tablespoon.)
2 cups coarsely crushed tortilla chips
1 cup shredded Monterey Jack or Mexican blend cheese
juice of one lime
tortilla chips
lime wedges
sour cream
fresh cilantro

In a large pot, cook onion, garlic, Anaheim or poblano peppers and cumin seed in hot oil for about 5 minutes or until tender, stirring constantly.  Add corn kernels, tomatoes, Rotel, 2 cans of the chicken broth, shredded cooked chicken , ground cumin, 1 cup of the tortilla chips and the snipped cilantro. ****Crock Pot adaptation:  at this point, I add everything to the slow cooker and cook on LOW 5-6 hours. **** Bring mixture to a boil, reduce heat and simmer, covered for 10 minutes.  Add additional chicken broth if necessary.  Adjust seasonings to suit your taste. Just before serving, squeeze in the juice of the lime.  

To serve, divide the remaining crushed tortilla chips among soup bowls.  (You may want more depending upon your preference.)  Ladle soup on top of chips and garnish with grated cheese,  sour cream, lime wedge and/or cilantro sprig.  Sometimes, I even add in chopped avocado.

Makes 6-8 servings.

I hope it is a good week for you.  There’s a promise of sunshine for us after too many rainy, cloudy days.  That’s a good thing:)

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