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Tuesday Tortilla Soup
Quick to assemble — ideal for mad midweek mornings. Serves 4.
3 cloves garlic, minced
1 large onion, finely chopped
1 can (28 oz/796 mL) diced tomatoes, with juice
2 cups chopped cooked chicken
1 cup corn kernels (no need to thaw if frozen)
1 tbsp ground cumin
1 tbsp dried oregano
Salt and pepper
4 cups chicken broth
2 cups crushed corn tortilla chips,
1 tbsp chopped fresh cilantro
1 tsp chipotle chile powder (see tip, opposite)
2 tbsp freshly squeezed lime juice
Shredded Tex-Mex cheese blend or Cheddar cheese
In a 4- to 6-quart slow cooker, combine garlic, onion, tomatoes, chicken, corn, cumin, oregano, 1⁄2 tsp salt, 1⁄4 tsp pepper and broth. Cover and cook on Low for about 8 hours or on high for about 4 hours, until onions are tender and soup is bubbling. Stir in half the tortilla chips and the cilantro. In a small bowl, combine chipotle chile powder and lime juice until smooth. Stir into soup. Cook on high for 20 minutes, until tortilla chips are softened and soup is thickened. Adjust seasoning with salt and pepper, if desired. Ladle into bowls and garnish with remaining tortilla chips, cheese and sour cream.
Courtesy of "The Best of Bridge Slow Cooker Cookbook" by Sally Vaughan-Johnston & The Best of Bridge Publishing Ltd. ©2012 www.robertrose.ca
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