I’ve been meaning to start posting a tried and true slow cooker recipe every Sunday since we tend to make use of our slow cooker on this particular day. Our Sundays are usually full of church, errands and some sort of family activity, especially this time of year, and it’s nice to get dinner going in the morning so it’s ready come supper time. I especially love using the slow cooker during the fall and winter…nothing better on a chilly day! I’m going to try to post a new recipe every Sunday. Hopefully it will give y’all some inspiration!
Last Sunday I made this tortilla soup. I know there are a plethora of tortilla soup recipes out there, but what stood out to me with this one were the roasted poblano peppers (known for big flavor) and the limited number of ingredients. Most tortilla soup recipes call for a ton of ingredients, but this only requires seven. The use of the tortilla soup base really cuts down on the prep time. Of course I picked the chicken out of my serving and still thought it was delicious!
6 fresh poblano peppers
1 (28 oz) can whole plum tomatoes, crushed
12 skinned and boned chicken thighs
1 can kidney beans, drained and rinsed
2 (32 oz) containers Mexican tortilla soup broth
1 tablespoon ground cumin
1 tablespoon smoked paprika
Salt and pepper to taste
Garnishes: tortilla strips, corn bread, queso fresco, sliced avocado, cilantro, lime wedges
1. Preheat oven to 500°. Place peppers in a single layer on an aluminum foil-lined baking sheet and bake 10 minutes on each side or until peppers are blistered. Place peppers in a large zip-top plastic freezer bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Coarsely chop peppers, and place in a 6-qt. slow cooker.
2. Add tomatoes and next 5 ingredients. Cover and cook on LOW 6 to 7 hours. Skim fat from top of soup. Remove chicken, using a slotted spoon, and shred. Return chicken to soup, and add salt to taste.
3. Serve hot with whatever garnishes you prefer, but I recommend corn bread and avocado:-)