I recently posted my recipe for Chicken Tortilla Soup on the stove top which was a real hit with us. I wanted to be able to make this soup in my slow-cooker as well. Coming home from a day out to these delicious aromas is worth getting up and cooking in your pajamas. I call it cooking in your pajamas because that’s exactly what it is. Not to mention that at dinner time you only have one pot to clean and not all the other mess from cooking and chopping etc. So totally amazing!

Again there are options here which is why I love to cook soups and slow cooker meals. You can add what you like and substitute for what you don’t like. Make it as spicy as you like or just leave the bottle of Cholula on the table for those who prefer spicy. The only thing about the slow cooker is the amount of cooking liquid you will probably need and the 4 cups of chicken broth worked out perfectly. This recipe is very mix and match so use whatever you’d like and leave out what you don’t like. Let me know how it works out for you. Liquid is very important here so don’t change the 4 quarts of stock! The consistency was perfect last night but if yours is too thick you can always add more broth or water. A little at a time. Honestly, I was out all day and didn’t even look at pot till 8 hours later and all was good.

Soup will easily serve 6-8 as a main dish. It is quite filling with all the toppings and I used soft corn tortillas this time and they added a delicious taste to the already delicious soup!

look closely and you’ll see me in my pjs taking the photo!

Ingredients:

2-3 chicken breasts – I used 2 large ones which was a little over a pound

4 cups chicken broth

2 14 oz. cans black beans, rinsed and drained

28 oz. diced tomatoes, with juice and all–you can also use fire-roasted diced tomatoes if you’d like

1 4 oz. can of diced green chiles – mild (spicy is very spicy)

1 15 oz. can whole-kernel corn, drained

1 green pepper-diced

1 red, yellow or orange pepper – diced

3 garlic cloves – minced

1 whole medium yellow or white onion – chopped

1 package Taco Seasonings –use whichever you like

1 can green or red enchilada sauce –be careful don’t buy spicy–unless you really like spicy

3 Tbsp. Tomato Paste

Salt to taste

*this is optional and only if you like a smoky spicy kind of flavor –1 whole chipotle pepper in adobo sauce ( available in the can) just take out one of the peppers, you can take out the pepper and cut it up or just drop it in whole with liquid from can. I will say that this made the soup very spicy and it didn’t say spicy on the can.

*Cholula Sauce on the table for those who like it spicy or you can add some chile powder ( app. 2 teaspoons ) if you’d like it spicier

Toppings:

Avocado, Cilantro, Grated Cheese, Sour Cream, Tortillas (see note), Lime Juice squeezed in at the end is also excellent. Diced Red Onion adds a nice crunch.

*Tortilla notes–If using soft tortillas. I buy the small yellow corn tortillas and following directions on the package I heat them up and cut into uniform strips before adding to soup. This adds a wonderful layer of flavor. Of course you can always just throw in some crunchy tortilla chips!! Whatever you like.

Directions:

I spray my slow cooker with cooking spray first always. You’ll thank me for this.

Place the chicken into slow cooker, sprinkle the package of Taco Seasoning on the chicken.

Add the chopped onion,peppers, tomatoes, chicken broth, tomato paste, chipotle if you’re using them, black beans, enchilada sauce, green chiles, corn and garlic. Basically all ingredients.

Stir , place the lid on the slow cooker , and cook for 5 hours on high, or 8 hours on low. And walk away from the slow cooker –you’re done.

When soup is finished and you’re ready to serve–remove chicken which should be very tender and using 2 forks just shred it. Add back into the soup. This is your opportunity to taste for more salt–I added maybe a teaspoon of kosher salt. At this time you can squeeze a bit of lime juice in, not necessary but another layer of flavor.

Serve piping hot in bowls with whatever toppings you like!!!! What a wonderful meal and alot of leftovers for us!

This soup has always been a favorite of mine and I usually try to order it when it’s offered on a menu. I am a big fan of Mexican Food and have always wanted to try to make my own Chicken Tortilla Soup .This is a super easy version using a store-bought rotisserie chicken and a packet of Taco Seasoning.  Now that the weather has turned super cold it’s a perfect time for heart warming meals. I started cooking soup in the afternoon, prep was pretty quick and I let it simmer for an hour and then turned off stove while we went out. When we got home I turned on the stove and continued cooking soup. I cut up avocado, chopped up some cilantro, put sour cream and cheese into some little bowls and in less than 1/2 hour we were sitting eating this delicious and tasty soup! Joel even ate the avocado!!!! This is big!!! He loved the soup. It’s very filling.

I used crispy tortillas because that’s what I had in the house. It would be delicious with soft corn tortillas sliced up and added into the soup at the end also. I love when the crunchy chips go soft in the soup with the melted cheese– I could go on and on about this soup.

If you have the time I suggest making this soup, it is so easy with a prepared chicken or you can make your own chicken .  The prep is about 15 minutes using store-bought chicken and cooking is about 1 1/2 to 2 hours for soup.  I just think soup tastes better the longer it sits. I prefer making it in the early part of the day and letting it sit on the stove for a while.

This is a big soup and will probably serve 6-8 nicely. I have a container in my freezer and 4 of us ate this soup.

Look for my slow cooker version coming soon.

Enjoy!

Ingredients:

1 Rotisserie Chicken from your favorite supermarket

1 Tablespoon Olive Oil

1 Packet of Taco Seasoning — this is really easy , use whatever brand you like

1 cup diced onion

3 cloves garlic, peeled and minced

1 diced green pepper

1 diced yellow, red or orange pepper

1 10 oz. can  Rotel brand Tomatoes and Green Chiles–just a suggestion

1 can enchilada sauce– green or red ( in Mexican Food section of your supermarket)

1 15 oz. can of whole-kernel corn  – drained

32 ounces Chicken Broth

3 Tablespoons Tomato Paste

4 cups hot water

2 cans Black Beans , drained

3 Tablespoons Cornmeal –mixed with water ( see instructions)

5 Soft Corn Tortillas (I use the small ones) cut into uniform strips or crunchy tortilla chips–use as many or as little as you like–or skip all together for a lighter version.

Toppings:

*optional and use whatever you like — these are just some suggestions

Sour Cream

Cilantro

Grated Cheese –Monterey Jack is a good choice here or Mexican Blend Grated Cheese

Cut-Up Avocado

Salsa or Pico De Gallo

Diced Red Onion

Diced Fresh Jalapeno

Hot Sauce like Cholula is my favorite go to sauce

Directions:

I took skin off chicken and shredded most of the chicken meat.

Heat 1 Tbsp. Olive Oil in a large Pot –dutch oven is great here (Le Creuset) add onions, peppers, and minced garlic. Stir and begin cooking, then add the packet of Taco Seasonings if it’s very dry and hard to stir you can add a little more olive oil. Add in the shredded chicken and stir it all up.

Pour in Rotel, chicken stock, tomato paste, enchilada sauce, water , black beans and corn. Bring to a boil, then reduce heat to a simmer. Simmer for app. 45 minutes to an hour, uncovered.

In a little bowl mix 3 cornmeal with a small amount of water , just enough to mix it into a paste like consistency. Pour into the soup, then simmer for an additional 30 minutes at least, I cooked for another hour. I always believe the soup is best when it sits for a long time.

Check seasonings, adding more salt if you need it , I added kosher salt because I felt it needed it. Taste has to be your guide but be sure not to undersalt, you don’t want this to be bland. Turn off heat and allow to sit for about 20 minutes.

Five minutes before serving, gently stir in the tortilla strips if you’re using them.

Ladle into bowls, then top with your favorite toppings and there you go! I think the chips/tortillas make this soup along with the cilantro and avocado. Let your taste be your guide here.

Sweet Potatoes are definitely not only for Thanksgiving! They are awesome all year round and make for a wonderful side dish during the Holiday Season. Christmas is right around the corner and this would be just perfect.  I like spicy but only added 1 Tablespoon minced Chipotle Chile into this. It has a slight kick but nothing crazy. These potatoes came about because I needed something that would travel well. Aunt Pammy’s Chipotle Sweet Potatoes are my usual “go to” but I needed to make something that would travel well. So this was born! Pretty easy and delicious — and no one said they were too spicy! Enjoy even if they are far from being diet food. It’s the Holiday — Enjoy!!!!

Ingredients:

4 pounds Sweet Potatoes or Yams

1 cup whole milk

1 cup heavy cream

1 Tablespoon minced canned chipotle chiles in adobo sauce , with seeds (available in supermarket–Goya and Casa Fiesta–in aisle with most of the Mexican Food (see photo)

1 Tablespoon adobo sauce (from the can of chiles)

1/4 cup Grade A maple syrup

4 Tbsp. (1/2 stick) unsalted butter

Kosher Salt and Freshly Ground Black Pepper

Directions:

Preheat the oven to 350 degrees. I sprayed a sheet pan with cooking spray. Pierce each potato a few times with a small knife.

Place the sweet potatoes on the sprayed sheet pan ( or use aluminum foil) we don’t want bubbling sweet potatoes all over the oven!

Roast for 1 – 1 1/2 hours depending on the oven and the size of your sweet potatoes. They should be very tender inside when tested with a fork. When finished set them aside and allow them to cool off till you can handle them without getting burnt.

Leave the oven on .

When the potatoes are cool enough to handle, peel them, discard the skins and place the potatoes in the bowl of an electric mixer with paddle attachment.

Meanwhile place the milk, cream, chipotle chile and adobo sauce in a small saucepan. Bring to a boil, lower the heat and simmer for about 5 minutes. I whisked it a few times while it was cooking. Lower the heat once it comes to a boil and simmer for 5 minutes. ( it may look curdled)

With the mixer on low-speed, add the milk mixture to the sweet potatoes. Be careful if milk mixture is very hot. Add the maple syrup, butter and 1 Tbsp. Kosher Salt. Mix until the potatoes are coarsely pureed. Pour into a 9 x 12 oval or any baking dish you would like, just make sure that the baking dish is an oven to table type of dish. Bake for app. 30 minutes, until heated through, you may cook a little longer depending on your oven and the dish you used.  Taste for salt and pepper and you can always sprinkle a little more in at this point.

Serve Hot. ( although these were pretty good cold the next day) . They heated up in microwave rather well also.

*if you want to prepare ahead. Prepare the sweet potato mixture , place into the baking dish and cover and refrigerate for up to 3 days. Bake at 350 degrees for about 45 minutes, until hot.