Category — Soups
Slow Cooker Taco Soup
Oh. My. Goodness. This was so tasty, and wait, guess what? You make it in the CROCKPOT! Yes! All you’ve gotta do is open a few containers and chop an onion. Super delicious and a dump-n-go preparation? Too good to be true? No, folks, trust me, it’s not. Read on for the deets!
Slow Cooker Taco Soup
3/4 lb. boneless, skinless chicken breast1 (26.46-oz.) tetra pak chopped tomatoes (I like Pomi brand)
1 (16-oz.) jar of enchilada sauce (I used Frontera brand – it’s quite good) 1 medium onion, diced 1 (15-oz.) can pinto beans (but kidney or black would be great too, and remember Eden brand has no BPA in their can lining)
1 (4-oz.) can chopped green chilis (mild, med. or hot – to your taste)
2 cloves garlic, minced
4 c. low-sodium chicken broth
2 t. ground cumin
1 t. chili powder
1 T Kosher salt
1 bay leaf
2 c. frozen corn (don’t bother thawing) any taco fixin’s you like, for serving, i.e., tortilla chips, sour cream, grated cheddar cheese, chopped cilantro
Put the raw chicken breast, tomatoes, enchilada sauce, onion, chiles and garlic into the slow cooker. Pour in chicken broth and season with cumin, chili powder, salt and bay leaf. Stir in the corn. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Shortly before serving, shred the chicken and return it to the cooker to mix with the soup. Taste and adjust seasonings as needed. Remove the bay leaf and serve topped with your fixings – crushed corn tortilla chips, sour cream, cheese, etc.!
Serves 4.
© 2010, Semi-Sweet. All rights reserved.
February 1, 2010 5 Comments
Quick Chorizo & Chickpea Soup With Spinach
It’s official, folks, I’m on a soup bender. More gross weather on Tuesday in Boston . . . cold, snowy, gray . . . what better soup weather? Plus, I didn’t know if D. was going to make it home in time for dinner, so I wanted something that would hold ’til he got home to eat. I got inspired by a post on the Epicurious blog and 30 minutes later, I was sipping a bowl of hot, spicy goodness. After he got home and ate, D. said that “this one is even better than the bean and barley one the other night . . . .” This one is a helluva lot faster, for sure. Enjoy!
Chorizo & Chickpea Soup With Spinach
2 T. extra virgin olive oil 1 onion, diced 4 cloves of garlic, minced 12 oz. pre-cooked chorizo sausage (such as Welshire Farms or Niman Ranch), halved lengthwise and cut into 1/2-inch slices 1 can chickpeas with their liquid (remember, Eden Organics has no BPA) 3 c. diced tomatoes (Pomi in the tetra pak has no BPA) 1.5 c. strained tomatoes 6 c. low sodium chicken stock 1 t. cumin 1 t. oregano 1 T. red wine vinegar Several (5 or 6 or to taste) large handfuls of baby spinach Kosher salt and freshly ground black pepper to taste Freshly grated sharp cheddar cheese for serving
Heat the olive oil in a stockpot or large Dutch oven over medium heat. Add the onions and saute until they’re translucent. Add the garlic and saute just until fragrant, about 2 minutes. Add the chorizo and stir. Add the chickpeas, diced and strained tomatoes, chicken stock, cumin and oregano, stirring to combine. Bring to a boil, then reduce heat to low and simmer for 10 minutes. Remove lid, add vinegar and salt and pepper to taste. Add spinach, stirring to wilt. Serve with grated cheddar on top. Great with a crusty loaf of bread to help sop up the spicy broth.
Serves 4.
© 2010, Semi-Sweet. All rights reserved.
January 20, 2010 No Comments
