Slow Cookers are a gift from heaven. I’m serious! I love how they fill my home with the rich essence of a delicious meal … all day.
Fall is a busy time for my family, so throwing a bunch of ingredients together first thing in the morning and letting the slow cooker do it’s job is my idea of being productive under fire. The possibilities for creating a diverse array of meals is endless. From harvest stews to hearty casseroles to nutrient rich soups to delicious deserts – you can have your pick!
One of my favorite slow cooker recipes is my Chicken Tortilla and Black Bean Soup. It’s hearty and healthy and rich in all sorts of nutrients. And it’s absolutely delicious!
Ingredients
5 cloves garlic, minced
1 large onion, diced
1 jalapeno, seeds and ribs removed, finely chopped
5 cups chicken broth
1–14 ounce can diced tomatoes
1–16 ounce jar of your favorite salsa
1–6 ounce can tomato paste
1-15.5 ounce can of black beans
1 pound chicken thighs (***NOTE*** make sure you use chicken that has some fat on it. One ownside of using a slow cooker is that it can dry your meat out over a length of time. Using fatty meat will add some moisture to your meat.)
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon oregano
Salt and pepper, to your liking
1–28 ounce can hominy, drained
Oilve oil
Corn tortillas
Ripe avocados, cut into large chunks
Cheddar cheese, shredded
Fresh cilantro, minced
Sour cream
Instructions
Place all the soup ingredients, except the hominy, into the slow cooker. Stir well.
Cover the slow cooker, and cook for 6-8 hours on low or 4-6 hours on high.
When ready to serve, shred the chicken thighs, and then stir in the hominy.
Check seasoning, adding more salt and pepper if desired.
Heat the olive oil over medium-high heat.
Cut the corn tortillas into thin strips, and fry in the oil for 1-2 minutes per side, until crispy.
Transfer to a paper towel-lined plate to cool and crisp up.
To serve the soup, pile some of the tortilla strips, avocado chunks and cheese in a bowl. Ladle hot soup over top. Top with more tortilla strips, avocado, cheese, cilantro, and sour cream, if desired.
NOTES
What the heck is hominy? Hominy is a very special ingredient in so many of our favorite Mexican foods. Hominy is basically dried corn that has been soaked in a mineral lime bath. You can find cans of it in the international foods aisle of your grocery store. It’s got a delicious chewy texture that really adds some substance to this soup. Hominy tends to go a bit mushy if you let it slow cook for the entire time. Just toss it in at the end and let it warm through right before serving.
- 5 cloves garlic, minced
- 1 large onion, diced
- 1 jalapeno, seeds and ribs removed, finely chopped
- 5 cups chicken broth
- 1–14 ounce can diced tomatoes
- 1–16 ounce jar of your favorite salsa
- 1–6 ounce can tomato paste
- 1-15.5 ounce can of black beans
- 1 pound chicken thighs (***NOTE*** make sure you use chicken that has some fat on it. One ownside of using a slow cooker is that it can dry your meat out over a length of time. Using fatty meat will add some moisture to your meat.)
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon oregano
- Salt and pepper, to your liking
- 1–28 ounce can hominy, drained
- Oilve oil
- Corn tortillas
- Ripe avocados, cut into large chunks
- Cheddar cheese, shredded
- Fresh cilantro, minced
- Sour cream
- Place all the soup ingredients, except the hominy, into the slow cooker. Stir well.
- Cover the slow cooker, and cook for 6-8 hours on low or 4-6 hours on high.
- When ready to serve, shred the chicken thighs, and then stir in the hominy.
- Check seasoning, adding more salt and pepper if desired.
- Heat the olive oil over medium-high heat.
- Cut the corn tortillas into thin strips, and fry in the oil for 1-2 minutes per side, until crispy.
- Transfer to a paper towel-lined plate to cool and crisp up.
- To serve the soup, pile some of the tortilla strips, avocado chunks and cheese in a bowl. Ladle hot soup over top. Top with more tortilla strips, avocado, cheese, cilantro, and sour cream, if desired.
- NOTES
- What the heck is hominy? Hominy is a very special ingredient in so many of our favorite Mexican foods. Hominy is basically dried corn that has been soaked in a mineral lime bath. You can find cans of it in the international foods aisle of your grocery store. It’s got a delicious chewy texture that really adds some substance to this soup. Hominy tends to go a bit mushy if you let it slow cook for the entire time. Just toss it in at the end and let it warm through right before serving.
Be prepared for some leftovers! How about you? Do you have a favorite slow cooker recipe? Share the love in the comments below.
