Slow Cooker Chili Mac

Now that I have a very small human in my life, I am once again re-discovering the joys of the slow cooker. My son is so mellow in the morning, so preparing dinner in the morning is best, so it is ready in the evening, when he may not be as mellow. I have this great book 'Not Your Mother's Slow Cooker Recipes for Two' and it really does have some great ideas in it. Here's a recipe for Chili Mac, which I have never made in my life, nor eaten except freeze dried while backpacking. For some reason it sounded delicious to me, and it was! This is a super simple recipe, and easy ingredients to prepare.

What's in it
1 small onion, chopped
1 lb ground dark turkey
2 cans 14.5oz diced tomatoes, drained (can use fire-roasted)
1 Tbl chili powder
1/2 tsp ground cumin
1/2 tsp salt
1/2 lb macaroni, parcooked (can use whole grain pasta)
1 can corn, drained
2oz can sliced black olives, drained
2 C grated sharp cheddar cheese

How it's made
In a skillet (cast iron if you have it) saute the onions in olive oil until soft, then add ground turkey, stirring and breaking into pieces, until cooked through. Drain and add to slow cooker. Add tomatoes and spices to slow cooker, and stir to combine. Cook on low for 4 hours.

Meanwhile, cook and drain your pasta.

After 4 hours add remaining ingredients to slow cooker except for cheese, and stir to combine. Cook on low for another hour or so.

Serve in bowls topped with cheese. Enjoy!

Slow Cooker Tortilla Soup

Three years ago Alexis posted a delicious recipe for Tortilla Soup, which I was inspired to make after having made enchiladas resulting in leftover chicken broth. It is hard to believe three years have already flown by. Well, tortilla soup is still very much in our repertoire of go-to comfort food, and the discovery of this slow cooker version has rocked our world. We recently received a brand new fancy slow cooker with a timer from our wedding registry (thanks von!), so I was inspired to find new and simple slow cooker recipes. I highly recommend you try this slow cooker version (with a new kick of enchilada sauce) in that slow cooker you could probably dust off and give another chance. You will not be disappointed in the magic of coming home to a house full of delicious smells, and dinner already made.

What's in it

1 box (or can) chicken broth

2 C water (or more broth)

1 or 2 14oz cans diced tomatoes (I recommend the fire-roasted kind)

1 14oz can red enchilada sauce

2 small cans diced fire-roasted green chiles, drained

1 small onion chopped

1-2 lb chicken breast or tenders (I started with frozen), rinsed

1 package frozen corn (could add a can of hominy or beans as well)

1 tsp each: chile, cumin, salt

1/2 tsp pepper

1 bay leaf

garnish: chopped cilantro, wedge of lime, avocado, shredded cheese, chopped cabbage, tortilla chips (homemade if you like)

How it's made

In a large slow cooker (if using small, reduce ingredient amounts) add all ingredients except for garnish. Cook on low for 8 hours or high for 4 hours. Towards the end of cook time, shred chicken into smaller pieces.

If you would like to make your own chips, spray tortillas with cooking spray and cut into strips. Bake on a sheet in a 450 degree (pre-heated) oven for 10-15 min until crisp. Season as you like.

Serve soup in bowls with all garnish (yes, use lots of the garnish options!). Enjoy!

Tortilla Soup

I love tortilla soup, but I'd never attempted to make it. I figured that it's so delicious that it must be really complicated, right? Well, I have seen a number of versions ranging from the ridiculously complex and time consuming (from my Dona Tomas cookbook) to the surely too simple to be authentic. Here's my variation on one from Simply Recipes (and before that from a Muir Glen can of tomatoes) that struck me as better than most, yet still remarkably easy.

Even after I started making this recipe, I wasn't sure it would turn out like I wanted it to, but in the in end it was pretty spot on. I'm sure the intense, all day version from Dona Tomas is much more authentic and probably tastier, but this was super quick and ended up just like I imagined it should. Comfort food at its finest.

Tortilla Soup
~Print Recipe~

Tortilla Strips

• 6 (6-inch) corn tortillas
  
• 1/4 cup canola oil (for frying)

1. In a small skillet with high sides, heat canola oil over medium high heat. 
2. Cut tortillas in half. Then cut the halves into 1/4" to 1/2" strips--cut strips that are 3" or shorter--i.e. cut the strips width-wise rather than lengthwise).
3. Once it it hot (350 degrees), add tortilla strips and fry for a couple of minutes on each side, until they are golden and crispy.
4. Use a couple of extra tortillas to fry tortilla chips (for snacking--believe me, you'll want some), when fry the strips(for the soup. Let drain on a paper towel.

The Soup

• 1 small onion, chopped
  
• 2 cloves garlic, finely chopped
• 1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (We put one Anaheim and two jalapeños--nice and spicy!)
  
• 4 cups chicken broth
  
• 1 can (14.5 oz) diced fire-roasted tomatoes, un-drained (I found Safeway brand.)
  
• 1/2 teaspoon coarse salt
  
• 1 1/2 cups shredded cooked chicken
• 1 ripe medium avocado, cut into cubes
  
• 1/2 cup shredded cheese (we used cheddar, but whatever you like)
  
• Chopped fresh cilantro
• 1 lime, cut into wedges (I have lime juicer, one of my favorite gadgets! Get one.)

1. Heat a little of the remaining oil (from frying strips) in a saucepan on medium-high. Saute your onion for 2 minutes, stirring frequently. Add garlic and chilies, cook another 2-3 minutes, stirring frequently.
2. Stir in the chicken broth, the whole can of tomatoes and the salt. Bring to a boil. Then reduce heat and simmer for 15 minutes.
3. Add the cooked chicken. Let it simmer until the chicken is hot.
4. Divide half of the tortilla strips among the bowls you'll be eating from. Ladle soup on top of the tortillas. Top with shredded cheese, remaining tortilla strips, cilantro and avocado. Drizzle with lime juice.