Chicken Corn Chowder - Slow Cooker / Crock-pot - Easy!

I got my slow cooker/crock-pot out this week.  I can say it's officially fall to me now.  November is when I say "OK, it's fall."  The weather here in Georgia has been beautiful with warm days still lingering in the seventies, with cooler evenings.

Just cool enough for me to get my sweater or a light jacket on, but the Mister is thinking it's just perfect without the extra layer of clothing for him.  And, our pup, well, he seems to be loving it too, that and just lazying around of an evening out on the porch with us.  However, we did experience an even cooler dip in temperatures over the weekend.  I'm one who is never ready for cold!!!

Back to getting out the slow cooker.  Mine is actually never far away, I use it all year for cooking and I actually have two sizes, regular/large sized and a small one.  A couple days ago, in my larger slow cooker, I put together a hearty pot of Chicken Corn Chowder, and let me tell you the smell all the while it was cooking had my tummy growling all afternoon!

Also, let me tell you how simple this chowder was to make.  I put some ingredients in the slow cooker, then later gave it a little attention, added a few more ingredients and about a half hour more of cook time, then it was done.  Just that easy!  Dinner!!  I'll call this bowl of warmth, a hug in a bowl!

It was Delicious with a Capital D!  I had to up the corn in this dinner by making some cornbread ... uh, jalapeno cornbread that is.  I really like spicy stuff!  I could do another post on making my jalapeno cornbread, but my recipe is as simple as using Jiffy cornbread mix along with the ingredients called for on its package directions, and stirring in some diced jalapeno peppers and a bit of shredded cheese before baking.  Mmmm the sweetness of the Jiffy cornbread and the heat of the jalapenos is for me a perfect combination, and I love it!

The jalapeno cornbread was perfect with the chicken corn chowder, and with a bit of melted butter on top.  And I mean real butter too, not some fake posing like it's butter, butter, but it isn't!  Be good to your cornbread and give it real butter, and yourself too of course!  And, try this chowder, it did not disappoint.

Chunks of tender chicken and potatoes, bits of crumbled bacon, corn, onion, and green chilies, and loads of flavor in this creamy chowder.  Soups on!

  

Chicken Corn Chowder  

Ingredients:
2 large or 3 medium boneless skinless chicken breasts
6 small red or gold potatoes, cut into 1-inch pieces (I prefer red potatoes, I didn't peel mine)
1 small or 1/2-medium white or yellow onion, diced
2 cans cream-style corn
1 -8 ounce can diced green chiles
4 cups low sodium chicken broth
2 cups heavy cream or half & half for a lighter version
1 teaspoon garlic powder
1 teaspoon original Mrs Dash(optional- just a favorite flavor no-salt seasoning of mine!)
1/2 teaspoon seasoned salt
1/4 teaspoon ground cumin
4-6 strips bacon, diced and cooked til crispy
1/2 cup mild cheddar cheese, shredded for garnish(optional)
salt and pepper to taste

Directions:
Place chicken, potatoes, green chiles, onion, and corn in slow cooker. Pour chicken broth carefully over other ingredients.  Stir to combine, then cover and cook on low for 6 hours.
Uncover slow cooker and carefully remove chicken breast to a cutting surface and use two forks to shred chicken or cut into bite sized chunks.  Carefully place chicken back into the slow cooker.
Stir in heavy cream, garlic powder, Mrs Dash, seasoned salt, cumin, 1/2 of the bacon-(I saved 1/2 for garnish), salt-if needed, and pepper to taste, then cook another 15-20 minutes.
Garnish with shredded cheese, bacon bits, and cracked black pepper, and serve hot.

Enjoy!...

Chicken Tortilla Soup - slow cooker method

There's a few weeks of winter left yet, and it's still that time of year when the comfort of a bowl of soup is the perfect choice for lunch, or dinner.  There's just nothing better than a bowl of soup when the temperature drops, and it always feels like a big warm hug!  Chicken Tortilla Soup is like that for me, and it's a favorite of mine when I go out for Mexican food.

In seeking the perfect recipe so I could make Chicken Tortilla Soup at home, I put together a recipe that has just the right ingredients and all the flavor I was looking for.  And, since I cooked it in my crock pot/slow cooker it was almost effortless with it being so easy to make, and all the while it cooked it was filling the house with the delicious smell of homemade goodness! 

This Chicken Tortilla Soup is hearty and filling.  A tasty blend of spices adds just the right amount of flavor, and the additional toppings added before serving gives it that extra something special that would surely be missed, if not there!  You can leave them off, but I strongly recommend reconsidering that if you do!  I mean, how could you do that, seriously?  It's even better with the extras!

I added some crushed tortilla chips around the rim of my bowl, then some diced avocado, a squeeze of lime, a nice mound of shredded monterey jack cheese, and for added heat- a sprinkle of diced jalapeno.  It was ... Perfect!  You can also kick-up the heat of this soup by adding a bit of red pepper flakes or hot sauce, too! 

The richness of the broth is a delicious blend of all the flavors within!  And, I think it is a nice color and overall the soup is appealing visually.

Also this soup is a great next day 'left-overs' dish that might be even better then!

Give my Chicken Tortilla Soup recipe a try, I hope you will find that you enjoy it too.  I think it's delicious!

Chicken Tortilla Soup - slow cooker method

Ingredients:
1 1/2 lbs boneless skinless chicken breasts
4 cups low-sodium chicken broth
1 (14.5 oz) can petite diced tomatoes
1 (4 oz) can chopped green chilies, drained
1/2 medium yellow or sweet onion, finely chopped
2 cloves of garlic, crushed or minced
3 tsp chili powder
2 tsp ground cumin
1 tsp paprika
salt and freshly ground black, pepper to taste
1 (14.5 oz) black beans, drained and rinsed
1 can corn, drained or 1 1/2 cup frozen corn
2 Tbsp chopped fresh cilantro
1 fresh lime, cut into wedges

Additional ingredients for topping before serving:
tortilla chips-pieces, or strips-(see recipe below to make your own.)
Monterrey jack cheese, shredded or a Mexican blend
fresh avocado, diced
fresh tomatoes, diced
fresh jalapeno, seeds and veins removed, then chopped
sour cream
red pepper flakes, tabasco or hot sauce

Directions:

Pour diced tomatoes into slow cooker, add the chicken broth.  To that add the onion, garlic, chili powder, cumin, paprika, salt and pepper, and mix together  Next, place the chicken breasts into the slow cooker with the other already added ingredients, cover with lid, set to low heat and cook for 5 to 5 1/2  hours, or until chicken is fully cooked.  Carefully remove chicken and chop/shred into bite sized pieces, then place back into slow cooker, along with the corn, black beans, and cilantro.  Stir gently and allow to cook further until thoroughly heated.

Serve topped with a squeeze of lime,  shredded cheese, tortilla strips or pieces, and other optional ingredients.




Baked tortilla strips

Ingredients:
corn tortillas
cooking spray, or canola or vegetable oil
salt

Directions:

Preheat oven to 400 degrees. coat both sides lightly and evenly with oil.  Stack a few tortillas on top of each other, then cut into approximately 1/4 inch strips.  Line a baking sheet with parchment paper  or a silpat, arrange strips in a single layer, season with salt, then bake in preheated oven 12-15 minutes, toss at  once or twice during cooking, and continue until golden and crisp.  Let cool on paper towels, then store in an airtight container.  

These could also be fried in oil on the stove top, or in a deep fryer.

Enjoy!...

Tortellini Soup

Soup's on!

As the cooler weather is upon us, it's a great time for thinking about cooking up some soups.  Soup to me is one of those true comfort foods.  It warms you from the inside like a big warm hug.  I enjoy all of the traditional soups, stews and also chili-(I love my chili, the recipe can be found here), but I was wanting something a little different.  Something out of the ordinary.  I made my tortellini soup with three cheese tortellini, and I really enjoyed it, and it got the approval of the Hubster too!(he's really not a soup dude!)  This soup is definitely something different and it's quick, easy, and oh so satisfying.  Perfect for serving up with a big hunk of fresh bread, or some toasty garlic bread.  Yum!  It even looks festive and fits in nicely at the holidays with the beautiful colors. 

Tortellini Soup

Ingredients:

9 oz. cheese tortellini (fresh or frozen, any variety)

2  14 oz. cans chicken broth or vegetable broth (low sodium) approx-4 cups

2 cups fresh spinach leaves or kale leaves-ribs cut off

1 14 oz. can white beans, cannellini/white kidney beans, drained

1 15 oz. can diced tomatoes (plus the juice)

1/2 cup diced onion, or 1 tsp onion powder

2 garlic cloves, minced

1/4 cup olive oil

1 tbsp italian seasoning or 1/2 tbsp basil, and 1/2 tbsp oregano

salt and pepper

red pepper flakes (optional) 

1/2 cup fresh grated parmesan cheese

Directions:

Heat olive oil in a large pot over medium heat.  Add onions and cook/stir for a few minutes until softened slightly and transparent, not browned.  Add the garlic and stir for about another minute, next add the italian seasoning, broth, tomatoes and beans to the pot.  Stir gently to combine.  Bring mixture to a boil.  Add the tortellini and cook according to the package directions, then add the spinach or kale at the last minute of cooking.  Gently stir in about 1/4 cup of the parmesan cheese at the end.  Remove from heat.  Serve with fresh grated parmesan garnish, also salt, pepper, and red pepper flakes can be added to individual servings to their taste.  

A nice hearty soup, with loads of cheese tortellini, along with cannellini beans, spinach and tomato goodness!

A nice finish with the addition of fresh grated parmesan cheese stirred in at the end too!

 Serve it up with a garnish of fresh grated parmesan cheese, and I like to add red pepper flakes to mine for an added punch of heat!

I think the next time I make this, I'm going to make it using mushroom tortellini and maybe even throw in a few fresh sliced mushrooms too!

Soup is on!...