The cold weather has hit here. Finally, I suppose. And yes, I know that living in the Great White North that this is to be entirely expected. So are exams at the end of a semester, but that doesn’t mean I have to like it.
To help ward off the cold weather, hot soup is definitely in order. Hot soup out of a slow cooker sounds just about perfect to me. The Best of Bridge Slow Cooker Cookbook from Robert Rose Publishers is filled with 200 recipes for everything from breakfast to main dishes, and even drinks and dessert. The recipes in this book will give you inspiration to help make weeknight meals and weekend entertaining a snap.
I have seen others mention tortilla soup before, but had never really given it much thought. This recipe is extremely simple (like so many slow cooker recipes) and requires only a few minutes of work again at the end. I would say that exact measurements are not entirely necessary – in a broth-style soup, a little give and take tends to lend unique character to each pot.
I do not have my usual collection of step by step photos for this recipe. After dumping the ingredients in the slow cooker in the morning, I really did nothing to it until suppertime. I did end up making a couple of substitutions to the recipe because I was short on ingredients. I am not terribly fond of cumin, so I used taco seasoning instead. I had white flour nacho-style chips on hand, not the more traditional yellow corn ones. This seemed to work out just fine. And following the tip found at the end of the recipe, I used regular chilli powder. The fresh chopped cilantro was skipped entirely.
This is a versatile soup recipe that lets you enjoy something warm and nourishing, even on a hectic weeknight.
- 3 cloves garlic, minced
- 1 large onion, finely chopped
- 1 796 mL/28 oz can diced tomatoes, with juice
- 2 cups cooked chicken, chopped
- 1 cup corn (thawing not necessary)
- 1 T ground cumin
- 1 T dried oregano
- 1 t salt, divided
- ½ t pepper, divided
- 4 cups chicken broth
- 2 cups corn tortilla chips, divided
- 1 T fresh cilantro, chopped
- 1 T chipotle chilli powder
- 2 T lime juice
- shredded cheese
- sour cream
- In a 4-6 qt slow cooker, combine garlic, onion, tomatoes, chicken, corn, cumin, oregano, ½ tsp salt, ¼ tsp pepper, and chicken broth.
- Cover and cook on low for about 8 hours or high for about 4 hours, until onions are tender and soup is bubbling
- Stir in half the tortilla chips and cilantro. No need to crush chips very fine - they will dissolve on their own
- In a small bowl, dissolve chilli powder into lime juice and add into soup
- Cook for about 20 minutes or until soup is thickened
- Serve with shredded cheese, sour cream, and additional crushed tortilla chips if desired