You get snow.
Ave and Copper were hardly excited this morning when the pasture was blanketed ever so softly.
My philosophy is if it's gonna snow, dag-gomit snow!
I still had to go to work.
The night before however I knew what the weather report was calling for so dinner was easily decided. I rolled up my sleeves, put on my apron, and turned on my slow cooker.
Slow cooker chicken tortilla soup
The easy Process
Chicken tortilla soup with creamed corn
and black beans
Note: I never used the can of diced tomatoes shown in the picture.
3 chicken breasts roasted and shredded
1 can black beans, rinsed and drained
1 oz can diced green chilies
1 14 oz can mild enchilada sauce
1 can creamed corn
1 cup frozen sweet corn
3/4 cup Tequila lime salsa (Newman's own)
1 qt organic chicken stock
1 red onion, quartered and sliced thin
2 garlic cloves, minced
2 Tb olive oil
salt and pepper
10 yellow corn tortillas
In large saute pan heat olive oil on medium heat and cook onions for five minutes. Add garlic and cook for two minutes. Add to large slow cooker.
Put rest of ingredients, leaving out frozen corn, and cook on low for 7 hours;on high for 4 hours. When just about ready to serve add frozen corn and let heat through just a few minutes.
Make tortilla strips by halving the stack of 10 and cutting them into thin strips. Spray with cooking spray and bake at 400 for 10 minutes. Or until golden and crispy.
When soup is finished top it with any of your favorite toppings along with the crispy tortilla strips.
Winter is not over yet.......