Slow cookers are amazing little appliances, aren’t they? Dump a bunch of ingredients into a slow cooker at 8 a.m., come home to a yummy, healthy, home-cooked meal at 5 p.m. Amazing. Except when it’s not.
Slow cooked meals typically smell insanely delicious, but the minimal prep, big pay-off over promises and under delivers. Regularly, I am disappointed by slow cooker meals that lack flavor.
I’ve come to realize that to make slow cookers really work, you have to put a little more time and energy into the prep. Kind of defeats the purpose of a slow cooker, but you still save yourself from slaving over a hot oven on a weeknight.
Slow Cooker Tortilla Soup
1 TBSP olive oil
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
1 (15 ounce) can whole peeled tomatoes
1 (10 ounce) can enchilada sauce
2 cups water
Approximately 2 cups of chicken broth
1 pound shredded, cooked chicken
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 10-ounce package frozen corn
Step 1: Heat oil in pan over medium high. Add onions, garlic and green chili peppers to pan, saute until translucent, approximately 5-7 minutes.
Step 2: Add whole peeled tomatoes, chicken broth, whole peeled tomatoes, and enchilada sauce to slow cooker. Add onion mixture to slow cooker. With an immersion blender, blend all ingredients until it reaches your desired consistency (I like my soup... soupy... so I blend the mixture until it’s completely smooth). If you do not have an immersion blender, you can do this in a regular blender, or, if you like your soup chunky, just mash the tomatoes before you put them to the slow cooker and don’t bother blending at all.
Step 3: Add remaining ingredients, through frozen corn.
Step 4: Set on slow cooker on high for 6-8 hours.
For the tortilla part, I just add my favorite chips: El Ranchero or Mission brand, preferably.