Baby it’s cold outside!!! I love soup this time of year so I am going to start off with a nice HOT soup that you can make in your slow cooker! I hope your Christmas and New Year Celebrations were blessed and that you had the opportunity to enjoy loved ones!
Chicken Tortilla Slow Cooker Soup
Prep Time: 10 Min Total Time: 5 Hrs & 10 Min
6 boneless skinless chicken thighs (1 1/4 lb)
1 medium onion, chopped (1/2 cup)
3 (6-inch) corn tortillas, cut into 1-inch pieces
1 1/2 cups Green Giant® Niblets® frozen whole kernel corn, thawed
1 can (15 oz) chick peas or garbanzo beans, drained, rinsed
1 can (4.5 oz) Old El Paso® chopped green chiles
3/4 cup salsa verde
2 cans (14 oz each) chicken broth
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon ground red pepper (cayenne)
2 tomatoes, seeded, chopped
Chopped fresh cilantro leaves, if desired
1In 3- to 4-quart slow cooker, mix all ingredients except tomatoes and cilantro.2Cover; cook on Low heat setting 5 to 7 hours or until juice of chicken is clear when center of thickest part is cut (180°F). Stir to break up chicken thighs. Stir in tomatoes before serving. Garnish with cilantro.
Salsa verde is “green salsa,” which is made from tomatillos, green chiles and cilantro. It can be found in the Mexican section of supermarkets.
The tortilla pieces will dissolve during cooking, adding flavor and some thickening to the soup.
Cheesy Potato Soup
1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1/2 cup frozen chopped onion (from 12-oz bag), thawed
1 medium stalk celery, diced (1/2 cup)
1 carton (32-oz) Progresso® chicken broth
1 cup water
3 tablespoons all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
1/4 cup real bacon pieces (from 2.8-oz package)
4 medium green onions, sliced (1/4 cup)
1In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.2Cover; cook on Low heat setting 6 to 8 hours.3In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.
Instead of using purchased bacon pieces, cook 2 strips of bacon until crisp, then drain and crumble.
Southern-style hash brown potatoes are diced instead of shredded. These work best in this recipe.
- 1 package (1/4 ounce) active dry yeast
- 1-1/2 cups warm water (110° to 115°)
- 1 tablespoon sugar
- 2 teaspoons salt
- 4 to 4-1/4 cups all-purpose flour
- 8 cups water
- 1/2 cup baking soda
- 1 egg, lightly beaten
- Kosher salt, sesame seeds, poppy seeds or grated Parmesan cheese
- In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a stiff dough.
- Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down; divide into 12 portions. Roll each into an 18-in. rope; twist into a pretzel shape.
- In a large saucepan, bring water and baking soda to a boil. Place pretzels into boiling water, one at a time, for 30 seconds. Remove with a slotted spoon; drain on paper towels.
- Place on greased baking sheets. Brush with egg; sprinkle with desired topping.
- Bake at 425° for 12-14 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 1 dozen.
Stay warm, enjoy some soup and my prayer is that God will bless you in your walk with Him! Have a great day!