Chicken Tortilla Soup

Tortilla Soup with Chips, fresh lime and spoon on Rustic Wood Ba

Slow Cooker Chicken Tortilla Soup

I first posted a recipe with the same name five years ago.  This new version boasts bigger flavor with a few additional ingredients and new sauté procedure.  Slow cooking is perfect for this busy spring season. Simply start this in the morning to cook on low for 7-8 hours or at lunchtime, to cook on high for 5-6 hours.  If your slow cooker does not have a sauté function, simply prepare the first part of this recipe in  a skillet on the stove top and transfer to the slow cooker when ready.

If you are not familiar with Chihuahua cheese, please try it.  It is wonderfully creamy and is often used in quesadillas, too.

Slow Cooker Chicken Tortilla Soup (serves 6)

1 pound boneless, skinless chicken breast

2 tablespoons olive oil

2 teaspoon chili powder

1 jalapeno pepper, seeded and diced

1 onion, cut into eighths

1 clove garlic, minced (about 1 teaspoon)

1-1/2 cups corn from cob (or 1 can sweet corn)

1 can fire roasted (15 ounce) canned tomatoes

4 cups chicken broth

1 teaspoon oregano

2 corn tortillas, torn into 1-inch pieces

1 can (15 ounce) black beans, drained and rinsed

Salt to taste

Garnishes: non fat plain Greek yogurt (or light sour cream), shredded Chihuahua cheese, sliced avocado, fresh lime.

Heat oil in slow cooker set at 400 degrees on ‘Sauté’. Add pepper, onions, garlic and corn, sauté for a few minutes. Add chili powder and stir to coat vegetables and heat until chili powder is fragrant. Place chicken on top of veggie. Add tomatoes, broth, oregano and tortillas. Adjust slow cooker setting to low,  cover and cook for 7-8 hours. (Or set on high for 5-6 hours). At the end of cooking, remove chicken breast to a plate. Add black beans to the slow cooker to heat while shredding the chicken with two forks. Add shredded chicken back to pan. Serve soup in bowls topped with garnishes. Enjoy!

 

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Overnight Oatmeal with Apples and Maple Syrup

Overnight Oats

A hot breakfast is a welcome start to any day this winter in Chicago!  This recipe is a breeze since it cooks overnight and is ready as soon as you are in the morning.  Simply prep the ingredients in the slow cooker at night and set on low for 7-10 hours.  You’ll be happy to have this hot breakfast waiting for you the next morning!  And any leftovers can be stored in the refrigerator and reheated for breakfast or snack time throughout the week.

Overnight Oatmeal with Apples and Maple Syrup (serves 6)

2 apples, sliced and cut into ½ pieces

1-½ cups low fat milkOvernight oats 3

2 cups water

1 cup uncooked steel-oats

1 tablespoon brown sugar

2 tablespoons of maple syrup

½ teaspoon cinnamon

1 tablespoon ground flax seed

Optional toppings: Chopped nuts, maple syrup, additional milk

If needed, coat inside of slow cooker with cooking spray. Add all ingredients (except toppings) to slow cooker. Stir, cover and cook on low for 7-10 hours

Serve oatmeal into bowls. Add optional toppings. Enjoy!

Savvy Slow Cooking Class

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Savvy Slow Cooking with Dina Bair on WGN Midday News!

The quickest cooking class I’ve ever taught was this past Friday on WGN Midday News.  In less than 5 minutes I demonstrated two of my favorite slow cooker recipes.  That’s funny, isn’t it?  A quick class of slow cooker recipes?  Anyway, if you want to watch Friday’s segment, here’s the link.  And here are the links to my featured recipes: White Chicken Chili and Jalapeño and Portobello Braised Beef.

The real purpose of the WGN segment was to promote my upcoming Savvy Slow Cooking classes.  The first one scheduled on Thursday, February 4th is sold out but a second one has been added on Friday, February 5th at Marcel’s in Glen Ellyn.  In this class scheduled from 9:30-11am, I will demo three different recipes:  Maple Brown Sugar Steel Cut Oatmeal with Apples, Fiesta Chicken Tortilla Soup, and Asian Moo Shu Pork.

Slow cooking answers the 5pm question, ‘What’s for Dinner?’.  My own slow cooker stays on my counter most of the winter and I use it weekly to make flavorful and healthy family meals.  With these upcoming classes, I hope to encourage you to dust off your own slow cooker so that you will have an answer to the ‘Whats for Dinner’ question at your house!

Will you join me for a morning in the kitchen tasting, learning, and sharing?  I hope so!  To register and for more information, click here!