CROCK POT WEDNESDAY and Taramahoota Pollo Sopa with Quinoa

 

Thanks so much for joining me this week for Crock Pot Wednesday.  I'm looking forward to what you have to say.  Please don't hesitate to share if your recipe is not a slow cooker one; join in anyway.  I'd love to see what you are cooking and enjoying with your friends and families.

I got a new "toy" (Hubby's term) a few weeks ago, and I have to tell you that I love this one!  My friend Liz, of Just Leave It to Liz, is a personal chef and distributor for Fagor pressure cookers.  I had been eyeing one for sometime, but I kept refraining from purchasing one because I have a kitchen full of pots, pans and utensils.  But....here it is...in my kitchen...on my counter...and it's worth making room for.  It is a slow cooker, pressure cooker and rice cooker all in one.  I am not making a single cent endorsing this product; I'm just saying, talk to Santa.  (Sorry about the quality of this photo, but it's a looonnnggg story.)

Liz's Taramahoota Pollo Sopa with Quinoa was the first dish I made in my new cooker.  I made the soup in the pressure cooker, but I served it the next day to my teacher friends in the slow cooker.  It can be prepared either way with no problem.  This is such an easy soup with a mouthful of flavors.  I just know you are going to love it as much as all of us do.

Taramahoota Pollo Sopa with Quinoa

Liz Bray’s recipe

Quinoa:

2 cups quinoa, rinsed well

2 ½ cups water or chicken broth

1 ½ teaspoons salt

Cook quinoa in liquid and salt for 20-25 minutes.  Fluff with fork.  (I like to spread mine out on a large cookie sheet and let air dry somewhat.  I put it in the frig until needed.  Warm before serving.)

Pressure Cooker:  Cook quinoa with liquid and salt in pressure cooker set on high for 10 minutes.  Quick release and fluff with a fork.  Empty into a bowl to hold for soup.  (I prepared mine ahead and refrigerated.)

Soup:

4 large chicken breasts, boneless, trimmed and cut into large chunks

1 large onion, chopped (I use one bag of Pictsweet frozen seasoning blend.)
1 teaspoon garlic salt

½ teaspoon ground black pepper
1 teaspoon cumin, ground

1 14 ½  ounce can tomatoes with green chilies, no salt added.  (I used Mexican blend Rotel with some added petite-cut tomatoes.  We would probably prefer the hot Rotel because we like “spicy.”)

1 quart chicken broth, low-fat, reduced sodium or no salt

1 large avocado, chopped (ripe)

1 bunch cilantro, stems removed, leaves coarsely chopped

1 large lime, juiced

l can black beans, rinsed (I added.)

In a large pot, add all soup ingredients except avocado, cilantro, lime juice and black beans.  Cook over medium-high heat for 20-30 minutes or until chicken is done.  Just before serving, add cilantro, lime juice and beans.  Warm thoroughly.

Ladle into bowl over quinoa and top with avocado garnish.  Cheese is optional.

Pressure Cooker:  Add all soup ingredients except avocado, cilantro, lime juice and black beans.  Set on High for 8 minutes.  Let come down naturally for a little bit, release the pressure, remove the lid and add cilantro, lime juice and black beans.  (I removed the chicken and shredded it.) Ladle into a bowl over the quinoa and top with avocado.

Slow Cooker:  Add all soup ingredients except avocado, cilantro, lime juice and black beans.  Set on HIGH and cook for 4-5 hours or until the chicken is done.  Remove chicken from the cooker and shred.  Add the black beans and heat through.  Just before serving, add in the cilantro and lime juice.  Serve over quinoa and top with avocado.

I would love to show you a picture, but that's part of the camera story.  Another story.  For another time.  Just trust me on this one.  It's delicious.

And with a name like Taramahoota...well, ya' know.

Linked to:

Tempt My Tummy Tuesday

Tuesdays At the Table

Menu Plan Monday

Full Plate Thursday