Sunday, July 20, 2014

Slow Cooker Chicken Tortilla Soup

Minnehaha Falls, Minneapolis, MN
In June a surge of water cascading from Minnehaha Falls captivated the attention of those living in the Twin Cities area. Remember we had copious amounts of rainfall that month. A daring kayaker rode the water surge of 53 feet and lived to tell about it. Here is a link to a youtube video recording the event in case you missed seeing it.  
A recent visit showed the falls had been noticeably tamed.  


Chicken Tortilla Soup
Cook's notes: This recipe can be prepared in a slow cooker or on a stove top. If using a slow cooker HIGH for 3-4 hours or LOW 6-8 hours. If using stove top LOW for 50-60 minutes. The traditional recipe does not call for rice but I added 3/4 cup uncooked rice to give the soup more substance. I used prepared tortilla chips (strips) rather than making my own.
The soup turns up the heat with a bit of a kick to it with loads of flavor using Mexican salsa, cumin and chili powder. 
Ingredients:
  • 4 boneless, skinless chicken breasts cut into large pieces
  • 1 (15 oz.) can chunky tomatoes (basil, garlic, onion)
  • 1 small onion chopped
  • 1 banana pepper, chopped
  • 2 garlic cloves, minced 
  • 1-1/2 cups water
  • 2 (14.24 oz.) cans of low sodium chicken broth  
  • 1 (7.76 oz.) Mexican salsa
  • 1/4 tsp.each  cumin, chili powder and salt
  • 1 bay leaf
  • 2 cups frozen corn
  • 1 TB.fresh cilantro,minced
Directions:
  • In a non-stick skillet saute garlic and onion in 1 TB olive oil
  • Add in chicken pieces and cook for 2-3 minutes, stirring constantly with a wooden spoon.
  • In a slow cooker or large pan add in precooked chicken, onion, garlic and rest of ingredients.
  • Cook stove top 50-60 minutes on low or slow cooker  on HIGH 3-4 hours or LOW 6 hours.
Optional Homemade Corn Tortillas Strips
Ingredients:
  • 7 small corn tortillas
  • vegetable oil
Directions:
  • Preheat oven to 400
  • Lightly brush both sides of tortillas with oil.
  • Cut into strips and place on a cookie sheet.
  • Bake until crisp about 10 minutes.
  • To serve, sprinkle tortilla strips over soup.   



No comments:

Post a Comment