Cheesy Cream of Cauliflower Soup

A sore tooth  for Barry means that we’ve been eating soft foods such as this Cream of Cauliflower Soup that is a combination of several online recipes. Most use a whole head of cauliflower and even though we really like it, we don’t want to eat it for a week . . . so I cut the recipe in half. Method: Veggies are lightly sautéed and then cooked until tender in broth; a cheesy roux (white sauce) is added to the tender veggies and broth to create a creamy soup that is even creamier if part of the soup is blended and re-added to the soup.

Cheesy Cream of Cauliflower Soup   5 to 6 servings

½ 1/2 stick butter (4 tablespoons), divided

1/2 onion, finely diced 

1 carrot, finely diced 

1 celery stalk, finely diced 

1/2 cauliflower head, cored and roughly chopped 

2 tablespoons finely minced fresh parsley or about 1teaspoon dried

1 large bay leaf

3 to 4 cups low-sodium chicken broth or stock (start with lesser amount and amount more to achieve desired consistency

3 tablespoons all-purpose flour 

1 1/2 cups whole milk (I used 1 cup whole milk &  1/2 cup half-and-half)

2 teaspoons salt and about 1/4 to 1/2 teaspoon black pepper  (or to taste) 

1/2 cup shredded Cheddar cheese (it could be omitted)

Paprika for garnishing, if desired 

1. Melt 2 tablespoon butter in a heavy pot over medium heat. 
2. Add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. 
3. Add cauliflower, parsley, bay leaf and broth. Bring to a boil on medium temperature and then lower temp and simmer for 15 to 20 minutes until all veggies are tender.
   
4. Meantime, make the white sauce: Melt the remaining 2 tablespoons butter in a medium saucepan over medium heat. Then whisk in the flour and 1 teaspoon salt. Cook for a couple of minutes to avoid a flour taste
5.  Slowly add the milk, whisking to combine. Cook to thicken – the mixture should coat the back of a spoon. Add the cheese as the sauce thickens.
   
6. Pour white sauce mixture into the pot of veggies and broth. Add 1 teaspoon salt and pepper to taste; allow the soup to simmer for another 10 or more minutes. The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add more salt if needed. (Soup may also be thinned with additional broth.)
7. To create a creamier soup, remove about 1 1/2 cups of soup and blend (with a hand-held blender or in a regular blender); re-add to soup. 
8. Sprinkle bowls of soup with paprika (if desired) to garnish. 
   
   
   

Recipe without photos . . .Cheesy Cream of Cauliflower Soup   5 to 6 servings

½ 1/2 stick butter (4 tablespoons), divided

1/2 onion, finely diced 

1 carrot, finely diced 

1 celery stalk, finely diced 

1/2 cauliflower head, cored and roughly chopped 

2 tablespoons finely minced fresh parsley or about 1teaspoon dried

1 large bay leaf

3 to 4 cups low-sodium chicken broth or stock (start with lesser amount and amount more to achieve desired consistency

3 tablespoons all-purpose flour 

1 1/2 cups whole milk (I used 1 cup whole milk &  1/2 cup half-and-half)

2 teaspoons salt and about 1/4 to 1/2 teaspoon black pepper  (or to taste) 

1/2 cup shredded Cheddar cheese (it could be omitted)

Paprika for garnishing, if desired 

1. Melt 2 tablespoon butter in a heavy pot over medium heat. 
2. Add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. 
3. Add cauliflower, parsley, bay leaf and broth. Bring to a boil on medium temperature and then lower temp and simmer for 15 to 20 minutes until all veggies are tender.
4. Meantime, make the white sauce: Melt the remaining 2 tablespoons butter in a medium saucepan over medium heat. Then whisk in the flour and 1 teaspoon salt. Cook for a couple of minutes to avoid a flour taste
5.  Slowly add the milk, whisking to combine. Cook to thicken – the mixture should coat the back of a spoon. Add the cheese as the sauce thickens.
6. Pour white sauce mixture into the pot of veggies and broth. Add 1 teaspoon salt and pepper to taste; allow the soup to simmer for another 10 or more minutes. The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add more salt if needed.  (Soup may also be thinned with additional broth.)
7. To create a creamier soup, remove about 1 1/2 cups of soup and blend (with a hand-held blender or in a regular blender); re-add to soup. 
8. Sprinkle bowls of soup with paprika (if desired) to garnish.

Potato Leek Soup

A classic French potato soup that is easy to make and so delicious and comforting! 

Potato Leek Soup   Serves 4+

3 tablespoons unsalted butter

4 large leeks, white and light green parts only, roughly chopped (about 5 cups)

3 cloves garlic, peeled and smashed

2 pounds russet potatoes, peeled and roughly chopped into ½-inch pieces

6 to 7 cups chicken or vegetable broth

2 bay leaves

3 sprigs fresh thyme

1 teaspoon salt

¼ teaspoon ground black pepper

1 cup heavy cream

Chives, finely chopped, for serving

1. Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
2. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 to 20 minutes, or until the potatoes are very soft.
   
   
   
3. Remove thyme sprigs and bay leaves.  Purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the cooled soup in batches - be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; return soup to pot.)
   
   
   
4. Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
   
   
   

Freezer Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Recipe without photos . . . Potato Leek Soup   Serves 4+

3 tablespoons unsalted butter

4 large leeks, white and light green parts only, roughly chopped (about 5 cups)

3 cloves garlic, peeled and smashed

2 pounds russet potatoes, peeled and roughly chopped into ½-inch pieces

6 to 7 cups chicken or vegetable broth

2 bay leaves

3 sprigs fresh thyme

1 teaspoon salt

¼ teaspoon ground black pepper

1 cup heavy cream

Chives, finely chopped, for serving

1. Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
2. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 to 20 minutes, or until the potatoes are very soft.
3. Remove thyme sprigs and bay leaves.  Purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the cooled soup in batches - be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; return soup to pot.)
4. Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.

Freezer Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Turnip Sausage Soup

Barry brought in more turnips that I turned into a delicious soup. Warm and hearty, it was especially nice on a cold, rainy day. Maybe next time I’ll add some kale. 

 

Turnip Sausage Soup    4 serving 

1/4 to 1/2  pound bulk pork sausage 

1/2 of a medium to large onion, finely chopped (small dice)

2 small red, orange or yellow pepper, chopped (small dice)

4 cups chicken broth or stock soup 

3 medium turnips, chopped (medium dice)

1 russet potato, chopped (medium dice)

2 carrots, peeled and chopped (small dice)

About 2 tablespoons chopped fresh herbs (I used a combo of garden herbs: thyme, oregano, chives, rosemary)

Kosher salt and pepper to taste

1. In a stock or soup pot set on medium heat, add the sausage (breaking it up as it cooks); when it starts to brown, add the onion and peppers and sauté until vegetables are transulent  and sausage is cooked through. (Note: add olive oil as needed if sausage does not produce enough fat.)
2. Add 3 cups broth (add additional broth as needed), turnips, potato, carrots, herbs, salt and pepper to taste. .
3. Simmer over medium to low heat for about 30 minutes or until vegetables are tender. 
4. Taste, and ajust seasoning.

Homemade Cream of Chicken Soup

Forget the canned stuff. This recipe allows you to utilize ingredients that you probably have on hand (the spices could be varied as well as the type of broth used; i.e. beef broth for cream of beef soup or vegetable base for cream of veggie). Not only is the homemade version less costly, it also does not contain preservatives.

HOW MUCH DOES IT MAKE? This recipe make 2 ½ cups — the equivalent of two 10.5 ounces of canned soup. 

HOW SHOULD IT BE STORED: Cool soup completely and  transfer it to an airtight container. It will keep in the refrigerator for up to  3 days or in the freezer (in a freezer safe container) for up to 3 months. Defrost frozen soup in the refrigerator before using..

 

Homemade Cream of Chicken Soup    Yield: 2 ½ cups of the equivalent of two 10.5 oz. sized cans of soup; use 1 ¼ cups of prepared soup when a recipe calls for a 10.5 oz. can

1/4 cup (1/2 stick) salted butter

1/3 cup all-purpose flour 

1/8 teaspoon black pepper 

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon kosher salt

 1/8  teaspoon celery seed

 1 cup chicken broth 

 1 cup whole milk 

1. In a small to a medium-sized sauce pot or pan, over medium-low heat, melt 1/4 cup salted butter.
2. Add the flour and all the seasonings. Whisk to combine until smooth.
3. Cook the flour mixture for 1 minute to develop the flavor, whisk as it cooks.
4. Slowly stream in 1 cup chicken broth while constantly whisking to avoid lumps.
5. Slowly stream in 1 cup milk, again whisking constantly.
6. Bring the mixture to a low simmer while whisking often. Allow to simmer for 2 to 3 minutes until thickened. 
7. Take off the heat until ready to use.

 

 

Crockpot Pork Chop and Potato Bake for two

Yesterday was one of those days – a couple of morning meetings and then one in late afternoon when I’d normally be preparing dinner. And, since we were going out after dinner, a crockpot meal came to the rescue. Even though I made a homemade version of condensed chicken soup, it was a quick prep (put together and dishes cleaned up in about 30 minutes). And, it’s so nice to come home to the aroma of a home cooked meal!

 

Crockpot Pork Chop and Potato Bake for two

2 pork chops (I used smaller sized boneless chops, but bone-in would work, too)

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

1 tablespoon olive oil

1 small onion, thinly sliced thinly sliced and cut in half moons

2 large russet potatoes, scrubbed and cut into thin slices

Pinch of two of paprika

About half a recipe of homemade cream of chicken soup or the equivalent of a 10.5 oz. can of soup)

¼ cup chicken broth (could use vegetable or even beef)

Fresh parley for garnish and an added burst of flavor

1. Season pork chops on both sides with salt, black pepper, garlic powder and onion powder.
   
   
   
2. In a skillet over medium-high heat, add olive oil. Once hot, sear the pork chops on both sides until brown. 
3. Spray a 6-quart slow cooker with cooking spray. Add sliced onions and potatoes. 
   
   
   
4. Place the pork chops on top of the potatoes and onions. Sprinkle with paprika.
   
   
   
5. Add half a recipe of can cream of chicken soup and 1/4 cup broth. Pour the sauce over the pork chops.
   
6. Place on low for 4 to 6 hours or high for 3 to 4 hours. It is done with the pork chops reach an internal temperature of 160°F and the potatoes are fork tender.
7. If desired, garnish with chopped parsley for serving. 

Recipe without photos . . .

Crockpot Pork Chop and Potato Bake for two

2 pork chops (I used smaller sized boneless chops, but bone-in would work, too)

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

1 tablespoon olive oil

1 small onion, thinly sliced thinly sliced and cut in half moons

2 large russet potatoes, scrubbed and cut into thin slices

Pinch of two of paprika

About half a recipe of homemade cream of chicken soup or the equivalent of a 10.5 oz. can of soup)

¼ cup chicken broth (could use vegetable or even beef)

Fresh parley for garnish and an added burst of flavor

1. Season pork chops on both sides with salt, black pepper, garlic powder and onion powder.
2. In a skillet over medium-high heat, add olive oil. Once hot, sear the pork chops on both sides until brown. 
3. Spray a 6-quart slow cooker with cooking spray. Add sliced onions and potatoes. 
4. Place the pork chops on top of the potatoes and onions. Sprinkle with paprika.
5. Add half a recipe of can cream of chicken soup and 1/4 cup broth. Pour the sauce over the pork chops. 
6. Place on low for 4 to 6 hours or high for 3 to 4 hours. It is done with the pork chops reach an internal temperature of 160°F and the potatoes are fork tender.
7. If desired, garnish with chopped parsley for serving. 

CHICKEN STUFFING BAKE as it appeared in KANSAS! Magazine

All aboard the Abilene & Smoky Valley (A&SV) dinner train for a taste of Kansas history, a sampling of adventure and nostalgia from a bygone era. Over 30 dinner trains are scheduled for 2025 and passengers can expect to feast on dishes similar to those served on dinner trains during the golden age of rail travel. Other themed dinners include menus reminiscent of Kansas’s cowtown heydays, international foods, and even a taste of high society in Abilene. 

Lda’s Katering  offers up this chicken-based menu that is a hit with railroad diners. The recipe, along with the story. "Dinner Trains Embrace Kansas History " appears in the 2025, vol. 81, issue 2 of KANSAS! Magazine. 

Photo provided by Lucinda's Katering

Easy-to-assemble, the recipe relies on convenience foods but purists could use chicken flavored cream sauce and toasted, seasoned bread cubes. 

CHICKEN STUFFING BAKE    Yield: 4 serving  (9 x 13-inch casserole dish)

INGREDIENTS

4 large chicken breasts (about 2 1/2 - 3 pounds total weight)

1 tablespoons dried minced onions

1 teaspoon garlic powder

1/2 teaspoon ground black pepper

6-ounces stove top stuffing mix

1 1/2 cups low sodium chicken broth

1 (10-ounce) can condensed cream of chicken soup 

1/2 cup sour cream

4 tablespoons butter, cubed

INSTRUCTIONS

1.   Preheat over to 375 degrees F.

2.   Grease a 9 x 13-inch casserole dish with butter or non stick spray.

3.   Place chicken breasts in baking dish.

4.   Season with dried onions, garlic powder, and black pepper.

5.    In medium mixing bowl, combine dry stuffing mix with chicken broth and full with a fork. Set aside.

6.    In a small mixing bowl, mix the cream of chicken soup and sour cream until smooth and creamy. Spread mixture evenly on top of chicken.

7.    Spoon prepared stuffing on top of soup layer and around chicken. Top with cubes of butter.

8.    Bake for 35 to 45 minutes or until internal temperature reads 165 degrees F. Cover lightly with aluminum foil if stuffing starts to get too brown.

TO SERVE: Lucinda tops the chicken with brown gravy with added cream and serves the chicken with mashed potatoes and seasoned green beans.

RECIPE without photos . . . .

CHICKEN STUFFING BAKE    Yield: 4 serving  (9 x 13-inch casserole dish)

INGREDIENTS

4 large chicken breasts (about 2 1/2 - 3 pounds total weight)

1 tablespoons dried minced onions

1 teaspoon garlic powder

1/2 teaspoon ground black pepper

6-ounces stove top stuffing mix

1 1/2 cups low sodium chicken broth

1 (10-ounce) can condensed cream of chicken soup 

1/2 cup sour cream

4 tablespoons butter, cubed

INSTRUCTIONS

1.   Preheat over to 375 degrees F.

2.   Grease a 9 x 13-inch casserole dish with butter or non stick spray.

3.   Place chicken breasts in baking dish.

4.   Season with dried onions, garlic powder, and black pepper.

5.   In medium mixing bowl, combine dry stuffing mix with chicken broth and full with a fork. Set aside.

6.   In a small mixing bowl, mix the cream of chicken soup and sour cream until smooth and creamy. Spread mixture evenly on top of chicken.

7.   Spoon prepared stuffing on top of soup layer and around chicken. Top with cubes of butter.

8.   Bake for 35 to 45 minutes or until internal temperature reads 165 degrees F. Cover lightly with aluminum foil if stuffing starts to get too brown.

TO SERVE: Lucinda tops the chicken with brown gravy with added cream and serves the chicken with mashed potatoes and seasoned green beans.

 

Slow Cooker WHITE CHICKEN CHILI as featured in KANSAS! Magazine, vol 80, 2024

The latest issue of KANSAS! (2024 / vol 80 / issue 2  ) has been released;  the Taste section focuses on food policies during the Eisenhower years. Cited in the article is Jennifer Ifft, an agricultural economist at Kansas State University, who was a presenter at one of the the monthly Eisenhower Foundation’s Lunch & Learn series. Titled, “Freedom from Hunger,” the article reveals how the president from Kansas helped sustain a farm and food policy legacy that contines today with the SNAP program. K-State Research and Extension provided an EZ Does IT Recipe, just one in a collection of recipe as their website. 

Scan of the magazine photo; photographer Brian Goodman

EZ Does IT Recipe — Designed as a part of SNAP-Ed by K-State Research and Extension, these recipes are great for anyone looking for nutrition-inspired dishes that are easy-to-make and budget friendly. Their “Cook” page offers up this advice, “You will become more skilled, relaxed, versatile and organized the more you cook. Cooking is a healthy habit that’s worth forming.” Recipes include instructions for proper food handling including “Remember to wash your hands with soap and warm water before and after cooking.” 

 

Note: I tend to "do my own thing" with recipes and this is how I changed this one up ... I sautéed the onions with the chicken and then used the vinegar to deglaze the pan. I did not drain the beans so I cut back on the other liquids called for in the recipe. Also used full fat sour cream and cheese. In addition, I browned the chicken and onions in the Insta-Pot and then used the slow cooking setting to cook the soup, making it a one-pot dish. We deemed the recipe to be absolutely delicious. I made half a batch . . . and wished I'd made the full recipe! 

Slow Cooker WHITE CHICKEN CHILI   Servings: 8 

INGREDIENTS: 

2 tablespoons olive oil
4 chicken breasts, cubed
1 cup fat free sour cream
1 1/2 cups low-sodium chicken broth
1 cup whole milk
1 teaspoon white vinegar
1 large onion, chopped
2 (4 oz.) cans green chilies, chopped
2 (15 oz.) cans low-sodium navy beans
1 teaspoon ground cumin
1 1⁄2 teaspoons chili powder
Salt and cayenne pepper, to taste
Toppings: 1 cup reduced fat Colby Jack cheese, shredded 1⁄4 cup green onions, sliced 

 

DIRECTIONS: 

1. In a skillet over medium heat, cook chicken in oil until warmed through, about 10 minutes. 
2. In a mixing bowl, stir together sour cream, chicken broth, milk and vinegar. 
3. Transfer chicken to slow cooker. 
4. Pour sour cream mixture over chicken in slower cooker. Add onion, green chilies, navy beans, and spices. 
5. Cover and cook on low heat for 6-8 hours, or high heat for 3-4 hours. 
6. Top each serving with shredded cheese and green onions, if desired. 

Nutrition Facts: Each one cup serving provides 300 Calories, 9g Total Fat, 3g Saturated Fat, 390mg Sodium, 25g Total Carbohydrate, 6g Dietary Fiber, 26g Protein 

Recipe without photos . . .

Slow Cooker WHITE CHICKEN CHILI   Servings: 8 

INGREDIENTS: 

2 tablespoons olive oil
4 chicken breasts, cubed
1 cup fat free sour cream
1 1⁄2 cups low-sodium chicken broth
1 cup whole milk
1 teaspoon white vinegar
1 large onion, chopped
2 (4 oz.) cans green chilies, chopped
2 (15 oz.) cans low-sodium navy beans
1 teaspoon ground cumin
1 1⁄2 teaspoons chili powder
Salt and cayenne pepper, to taste
Toppings: 1 cup reduced fat Colby Jack cheese, shredded 1⁄4 cup green onions, sliced 

 

DIRECTIONS: 

1. In a skillet over medium heat, cook chicken in oil until warmed through, about 10 minutes. 
2. In a mixing bowl, stir together sour cream, chicken broth, milk and vinegar.
3. Transfer chicken to slow cooker. 
4. Pour sour cream mixture over chicken in slower cooker. Add onion, green chilies, navy beans, and spices. 
5. Cover and cook on low heat for 6-8 hours, or high heat for 3-4 hours. 
6. Top each serving with shredded cheese and green onions, if desired. 

Nutrition Facts: Each one cup serving provides 300 Calories, 9g Total Fat, 3g Saturated Fat, 390mg Sodium, 25g Total Carbohydrate, 6g Dietary Fiber, 26g Protein 

 

Sausage, Potato & Bean Soup

Barry’s been on KP duty the last couple of weeks as I had finger surgery and had to avoid water on my left hand. He’s been cooking up some of our favorites and a few new ones including this hearty sausage soup. 

Sausage, Potato & Bean  Soup   Serves 6

1 to 2  tablespoons olive oil

1 (14 ounce) package of smoked sausage, sliced into bite-size circles 

1 large onion, diced

1 teaspoon Italian seasoning

Pinch or two black pepper

½ teaspoon ground white pepper

4 cloves garlic, pressed through garlic press

3 small russet potatoes, peeled and diced (about ½” cubes)

6 cups chicken broth

2 (15 ounce) cans cannellini beans, undrained

2 cups roughly chopped hearty green such as spinach or kale (he used spinach) 

1 tablespoon chopped parsley

1. Heat oil in a  large soup pot over medium-high heat; then  add in the slices of beef smoked sausage. Sear the slices for a few minutes until fairly browned, flipping them as needed.
2. Add the diced onion to the pot, along with the Italian seasoning, black pepper and white pepper: sauté with the sausage until softened and golden; then, stir in the garlic and sauté just until fragrant.
3. Add in the diced potatoes and stir to combine, followed by the chicken broth. Cover the pot with the lid askew, and allow the soup to simmer, gently, for about 12 minutes.
4. After 12 minutes, add in the beans and greens, stir to combine, and allow the soup to simmer for about 10 minutes more, or just until the diced potatoes are tender.
5. Add the parsley.

Crock Pot Black Eyed Peas

Surely we are destined to have good luck in 2024 as we served black eyed peas and a green salad containing cabbage on New Year’s day . . . both foods that are associated with good luck. This year I started with the dried peas and used the crock pot for a long, slow cooking time that infused them with lots of flavor. 

Soaked peas ready for the long, slow cooking process.

Crock Pot Black Eyed Peas  About 8 to 10 servings 

1 lb. dry black-eyed peas

32 oz. box chicken broth

14 oz. can tomatoes

Ham bone, ham hocks or about 1 cup+ diced ham 

1 onion, diced

2 teaspoons minced garlic  

1 teaspoon black pepper

--- 

Cooked rice for serving (we like to use basmati rice flavored sautéed onions and fresh parsley)

1. To soak or not to soak? Soak the black-eyed peas overnight  and in n the morning drain the water. Or, skip the soaking and, cook on HIGH for 7 hours without opening the lid during the cooking time.
2. Add the chicken broth, can of diced tomatoes, ham, onion, garlic, and pepper; stir.
3. Cover and cook on LOW for 10 hours or HIGH for 6 hours. Do not open the lid during the cooking time.
4. To serve: Spoon cooked rice in the bottom on the bowl and top with black eyed peas. 

 

Chicken Tortilla Soup, Crockpot-style with Crispy Tortilla Chips

Assemble it and forget it! The recipe was exactly was I had it mind for an easy, comfort food soup on a cold, rainy day. Crispy Tortilla Chips are an added treat!

We garnished the soup with fresh cilantro, grated cheese & sour cream. 

Chicken Tortilla Soup, Crockpot-style  with Crispy Tortilla Chips 6 servings

Soup:







1 tablespoon olive oil

1 onion chopped

3 cloves garlic large, minced

2 teaspoons ground cumin

2 teaspoons chili powder

1 (14 oz.) can crushed tomatoes

1 (10 oz.) can Rotel tomatoes

4 cups chicken broth

1 (14 1/2 oz) canned black beans, drained and rinsed

1 cup frozen corn

2 chicken breasts

1/4 cup fresh cilantro, or 1 to 2 tablespoons dried cilantro

1 teaspoon kosher salt & 1/2 teaspoon black pepper

Crispy Tortilla Chips:

6 6-inch corn tortillas cut ¼-inch strips

Oil for frying

1. Soup: Cook onion, garlic and jalapeño in olive oil. Add to the bottom of a slow cooker.

2. Add remaining soup ingredients to the slow cooker and cook on high for 4 hours. 
   
3. Shred chicken and add back to the pot. Taste and adjust seasonings as needed.
   
4. Serve with tortilla strips.

5. Crispy Tortillas: Heat oil over medium-high heat a small pan. 
6. Add tortilla strips in small batches and fry until crisp. 
7. Drain on paper towels and salt.

Recipe without photos . . . Chicken Tortilla Soup, Crockpot-style  with Crispy Tortilla Chips 6 servings

Soup:







1 tablespoon olive oil

1 onion chopped

3 cloves garlic large, minced

1 jalapeño diced and seeded, optional

2 teaspoons ground cumin

2 teaspoons chili powder

1 (14 oz.) can crushed tomatoes

1 (10 oz.) can Rotel tomatoes

4 cups chicken broth

1 (14 1/2 oz) canned black beans, drained and rinsed

1 cup frozen corn

2 chicken breasts

1/4 cup fresh cilantro, or 1 to 2 tablespoons dried cilantro

1 teaspoon kosher salt & 1/2 teaspoon black pepper

Crispy Tortilla Chips:

6 6-inch corn tortillas cut ¼-inch strips

Oil for frying

1. Soup: Cook onion, garlic and jalapeño in olive oil. Add to the bottom of a slow cooker.

2. Add remaining soup ingredients to the slow cooker and cook on high for 4 hours. 

3. Shred chicken and add back to the pot. Taste and adjust seasonings as needed.
4. Serve with tortilla strips.

5. Crispy Tortillas: Heat oil over medium-high heat a small pan. 
6. Add tortilla strips in small batches and fry until crisp. 
7. Drain on paper towels and salt.