Easy slow cooker chicken tortilla soup

There are a lot of recipes online for chicken tortilla soup, but wanted to share our version, which we eat often because it's delicious, economical, and super easy.

We usually substitute home-canned tomatoes for cans of Ro-Tel, but the basic ingredients are this:

2 chicken breasts
2 cans (14 oz) Ro-tel (you can also use two cans diced tomatoes if you don't like Ro-tel)
1 can black beans
2 cups frozen corn (or canned, or fresh, but probably not creamed)
Chili powder
Cumin
Garlic powder
Salt
Pepper
Optional items: Cilantro (dry or fresh); Tortilla chips for garnish.

How we make it: At night, before going to bed, put the chicken in crock-pot and cover with water by 1 to 2 inches. In the morning the chicken can be shredded with a fork; then add both cans of tomatoes and the black beans (drained). Add corn. Add spices. I'm bad about measuring spices, but a reasonable starting place is 2 tsp each of Chili powder, cumin and garlic powder; 1 Tbs salt; and a few dashes of pepper.(Since we often garnish with salty tortilla chips, we often reduce the amount of salt.) Stir all the ingredients together and set crock pot for desired time; we usually do 8 hours, so that it's waiting and ready for supper.

Variations: We often used leftover turkey or chicken to make this soup; in that instance, you can follow the recipe as stated (minus cooking the chicken overnight) but add 2 to 4 cups of chicken broth in along with the cooked meat.  Also, the recipe is pretty accommodating, so adding things like peppers or onions works well.

Want it sooner?: We've also made this on the stove top, if we want to eat it sooner rather than later. In that case, put the chicken in a stock pot, cover with water, and bring to a boil. Allow to cook about 20 minutes; then remove chicken and allow to cool to the point where it can be cut up. Return chicken to pot, along with the other ingredients, bring to a boil, then allow to simmer for an hour or more.

Serves: 6 to 8.

Applesauce Pancakes

I never been too excited by pancakes until I found this recipe for applesauce pancakes. Now, I make these almost every weekend. My two year old likes to add sprinkles to them. The recipe is great because of the amount of baking powder in it. These are very fluffy pancakes...try them today!

Applesauce Pancakes

2 eggs
2 c flour
1 c milk
1 c applesauce
1/2 tsp ground cinnamon
1/4 c vegetable oil
2 T sugar
2 T baking powder
1 tsp salt

Beat eggs until fluffy.  Beat in remaining ingredients just until smooth.  Heat griddle or skillet over medium heat or to 375 degrees.  (To test griddle, sprinkle with a few drops of water.  If bubbles jump around, heat is just right.)  Grease griddle.  For each pancake, use slightly less than 1/4 cup batter.  Cook pancakes until bubbly on top and dry around the edges.  Turn to cook other sides until golden brown.

Homemade Tortillas

I've wanted to make my own tortillas but never found a recipe that sounded very easy. Until now. I found the blog Annie Eats and love her recipes. She makes things I've always wanted to try and makes it simple.

Her tortilla recipe doesn't disappoint. It's very quick and easy. You could experiment with different varieties. For example, I substitute half the white flour for whole wheat.

Homemade Tortillas 

Yield: 12 (8 inch) tortillas

3 cups all-purpose flour

2 tsp baking powder

1 tsp salt

5 tbsp shortening (or unsalted butter, softened)

3/4 - 1 cup water

Combine the flour, baking powder, salt, and butter in a food processor. Pulse until mixture is crumbly (about 5 seconds).

With the processor running, steadily add water until dough forms a ball.

Knead dough for 30 seconds more until dough is tacky.
Transfer dough to a lightly floured work surface and divide into 12 pieces. Cover with clean kitchen towel and let rest for 10 minutes.
Heat a large skillet over medium heat. Work with one dough ball at a time, keep the others covered, pat the dough into a disc.
Dust lightly with flour and roll the dough into a very thin circle, 8 inches in diameter.
Carefully transfer the tortilla into the heated skillet and cook each side for 10-20 seconds, just until bubbles form and lightly browned. Repeat process with remaining dough.
Store in airtight container for up to 1 week or freeze.

Churros

For tonight's small group, we decided to have a Mexican theme. I looked for a recipe using ingredients I already had on hand to make a dessert and this is what I found....churros. I found this recipe at Allrecipes.com. The great thing about this recipe is that it also has a video you can watch to see how to make them. It's a very easy recipe to make and pretty delicious.

Churros

1 cup water

2 1/2 tablespoon sugar

1/2 teaspoon salt

2 tablespoons vegetable oil

1 cup flour

Directions

1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
2. Heat 2 quarts vegetable oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
3. Combine 1/2 cup sugar and 1 teaspoon cinnamon. Roll drained churros in cinnamon and sugar mixture.

Homemade Chocolate Pudding

We always enjoy a good bowl of pudding for dessert after supper but when you don't have a box of instant pudding, what do you do? I found this recipe online at Taste of Home. I had my doubts about taste but I think this recipe is better than the box. It isn't instant, but it also only takes less than 10 minutes to make. The best part is that these are all ingredients found in my pantry.

Homemade Chocolate Pudding

1 cup sugar

1/2 cup cocoa

1/4 cup cornstarch

1/2 teaspoon salt

4 cups milk

2 tablespoons butter

2 teaspoons vanilla

In a heavy saucepan, combine sugar, cocoa, cornstarch, and salt. Gradually add in milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving.

Yield: 6-8 servings

1/2 cup serving (prepared with skim milk and margarine) equals 196 calories, 4g fat

Caramel Apple Dip

We are always looking for new ideas about what to bring to our weekly small group meeting for church. My husband found this recipe at howdoesshe.com. I must say, I'm not a huge fan of caramel, but this recipe changed my mind. It has also worked well so that my 2 year old will eat more fruit without any complaints. In fact, he is often found liking up the last of the dip with his fingers!

Click here for the original recipe.

Caramel Apple Dip

3/4 cup brown sugar

3/4 cup sugar

1/2 cup corn syrup

1/3 cup butter

2/3 cup whipping cream (I used the whole 8 oz container)

*Makes 2 1/2 cups

In a medium saucepan combine sugars, syrup and butter.

Cook over medum heat, stirring occasionally, until mixture comes to a full boil, about 5 – 6 minutes.

Remove from heat and cool 5 minutes.

Stir in whipping cream.

Pour into a jar and store in refrigerator.  It will thicken when cold.

Crock Pot Oatmeal

I love oatmeal in the winter. There's something about the warm heartiness that I've always enjoyed. Plus, it's usually a fairly quick thing to make in the morning.

Well, it just got even easier...

I found this original recipe for raisin nut oatmeal in the October-November 2012 issue of Healthy Cooking. I changed a few things to make it even yummier to me. Instead of an apple, I used a pear (bartlett is my favorite), instead of raisins I used craisins, I omitted the pecans, and I added more cinnamon.

Crock Pot Oatmeal

3 1/2 cups skim milk

1 large pear, chopped (I keep the peel on for added fiber)

3/4 cup steel-cut oats

3/4 cup craisins

3 tablespoons brown sugar

2 tablespoons butter, melted

1 1/2 teaspoons cinnamon

1/2 teaspoon salt

1/4 cup chopped pecans (optional)

In a 3 quart slow cooker coated with cooking spray, combine first eight ingredients. Cover and cook on low for 7-8 hours or until liquid is absorbed. Spoon oatmeal into bowls; sprinkle with pecans.

**You may substitute 1 1/2 cups quick-cooking oats for the steel-cut oats and increase the milk to 4 1/2 cups. However, the steel-cut oats hold their texture in the slow cooker better than quick-cooking oats, which take on a smoother consistency.