"It's the company, not the cooking, that makes the meal!" ~Perilee 
(Hattie Big Sky by Kirby Larson)

Friday, August 1, 2008

Crock Pot Tortilla Soup
(my modification from “Hatch Green Chile Enchilada Sauce” can)

1 to 1 ½ lbs shredded or finely chopped chicken
1 15 oz. Can diced tomatoes
1 16 oz can Hatch Green Chile Enchilada Sauce
2 –4 oz cans chopped green chiles
1 15 oz can pinto beans, rinsed and drained
1 medium onion, chopped
1 Tbsp. Minced garlic
2 cups water
1 15 oz can chicken brother
1 teaspoon each cumin and chili powder
1 ½ teaspoons salt (or to taste)
¼ tsp black pepper (or to taste)
2 cups frozen corn
Chopped Cilantro

Cheddar and or Monterey Jack cheese, sour cream, and avocado for garnish.

In a crock pot, combine all ingredients except the cilantro and garnishes. Cover and cook for 6-8 hours on low or 3-4 hours on high.

To serve: spoon into deep bowls and garnish with cheese, sour cream and avocado as desired. Tortillas or chips may be served on the side.

SIDE: Homemade Tortilla chips
Flour tortilla’s
Olive oil
Course salt

Place on a cookie sheet and brush both sides of flour tortillas with olive oil (or spray with Pam). Broil until golden brown, turn and brown other side. Sprinkle with salt if desired after removing from oven.

Dessert: Raspberry Jell-O Salad

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