Crockpot Chicken Tortilla Soup

I know a lot of people really don't like the cold weather.  It's not my favorite, but there are some things about it that I do enjoy: boots, scarves, sweaters, comfort food.  This soup is simple, but satisfying, with a lot of flavor.  It is so easy to prepare and it will definitely warm you up.  I recommend you wash it down with a margarita......or two.

Once again, I broke out my crockpot for this soup.  Honestly, all you do is dump the ingredients in and wait.  Once the soup is done you add all your favorite toppings.   This soup is great because you most likely have the majority of the ingredients in your house, making it an inexpensive meal.  This makes a lot of soup so invite some friends over, or hunker down and eat it all yourself.  Close your eyes and you might even think you are in Mexico.  Or maybe I just had too many margaritas??

Crockpot Chicken Tortilla Soup

1 large onion, chopped

2 bell peppers of your choice (I used red), chopped

3 cloves minced garlic

2 chicken breasts

1 cup black beans

1 14.5 ounce can of diced, fire roasted tomatoes

1 4 ounce can diced chiles

1 8 ounce can tomato sauce

2 cups corn (I used frozen)

4 cups chicken broth

1 teaspoon cumin

1 teaspoon chili powder

For optional garnish:

avocado

grated cheese

tortilla strips (you can find them with the croutons)

freshly squeezed lime juice

Combine all ingredients, except for the garnishes, in your slow cooker, placing the chicken in last.  Cook on high for 5 hours or low for about 8 hours.  Before serving, remove chicken breasts and shred with 2 forks.  Return to crockpot and stir to combine.  Dish up and top with garnishes. Don't forget your cocktail!

  

Loaded Baked Potato Soup, Crockpot Version

The wind and rain have hit Seattle.  Honestly, I have been ready for it.  This is my favorite time of year.  One of the best things about this time of year?  The FOOD!   Time to break out the stretchy pants and fill up those tummies with some warm food.  Here is an easy, satisfying recipe for you.  Best part? You just throw it in your crockpot!  I'm going to make an effort to break out my crockpot more this year.  If you need some extra motivation to use yours, here's a tasty soup for you.  One of my favorite things to eat is a baked potato.  Or maybe I just love all the yummy toppings??  Either way, you get the potato and the toppings in this soup.

Loaded Baked Potato Soup

4 large russet potatoes

1 large onion, chopped

3 cloves garlic, minced

4 cups (1 quart) chicken stock (or vegetable)

3 Tablespoons butter

6-8 slices bacon

1 cup half and half

1 bunch green onions

Shredded cheese of choice, I used cheddar

Cut potatoes in small chunks.  I chose to leave the peel on, you can peel if you like (and want extra work) Add potatoes, chopped onion,minced garlic, and butter to crockpot.  Salt and pepper to your liking.  Pour in chicken stock.  Cover and cook on high for 4 hours. 

Meanwhile, in a large skillet over medium heat, cook bacon.  Drain on a paper towel lined plate.  Add at least 2 tablespoons of bacon grease to crockpot.  Chop bacon and set aside.

Remove half of your soup to a large mixing bowl.  Mash potatoes coarsely with cup of half and half.  Return to crockpot, mix in. This will give you some nice potato chunks in your soup. Cook for another 30 minutes.

Dish it up and garnish with bacon, green onions, sour cream, and cheese.  

This recipe made plenty of soup for Darling Husband and I for dinner and lunch the next day...still had leftovers.  It feeds a crowd...a happy and grateful crowd!