Slow Cooker Lighter King Ranch Chicken Soup

Yum

I'm back with another soup recipe today!

Work has been a bear these past two weeks.  I'm working on an enormous 2 month project and yesterday was the deadline.  I don't have time to even get up from my desk, which causes me to sit for long periods of time, eating lunch in front of the computer and not doing much else other that pushing this project through to completion.

Needless to say I come home after long, long work hours and I am too tired to cook.  As you can see from my lack of posts I'm too tired to blog as well!  The only cooking I'm actually doing is on the weekends, and then I'm still tired so the cooking has to be easy.

Today's soup recipe is just that...easy.  This is a slow cooker soup recipe that is to die for! It may take one additional step to make a roux, and some chopping of veggies, but it's pretty easy to throw together.  

SLOW COOKER LIGHTER KING RANCH CHICKEN SOUP

I'm sure you've heard of King Ranch Chicken Casserole right?  Well I came across a recipe that is a riff off of that infamous casserole in soup form.  You know I love a good soup, and with this long winter that just won't let go, a hot hearty bowl of soup hits the spot.  I was also drawn to this soup because of the word..."lighter".   King Ranch Chicken Casserole is filled with cheese and cream of chicken soup.  Two items that load up the calories in a dish.  This soup is lighter on the cheese and there isn't a can of cream of anything in sight!

With just 4-6 hours on low or 2-3 hours on high this slow cooker soup is ready when you are.  We typically go for a drive or over to Barnes and Noble's book store to relax on  Sunday's so making this before we leave is a great idea, because dinner is ready when we get home.

I have to say, I think this soup is my new favorite soup!  Imagine a bowl of steaming hot and hearty soup that is filled with shredded chicken, peppers, tomatoes, and southwestern flavors that pack a huge punch! Man! I'm getting hungry right now.....

Enjoy!





Slow Cooker Lighter King Ranch Chicken Soup

serves 4

3 Tablespoons butter
1 1/2 cloves garlic (minced)
1/4 cup whole wheat flour
4 cups low-sodium chicken broth
3 teaspoons chili powder
1/2 Tablespoon cumin
1/2 Tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper (to taste)
3 boneless skinless chicken breasts
1 (10 ounce) can diced tomatoes with green chiles
1 jalapeno pepper (minced and seeded)
1 red bell pepper (diced)
1 yellow onion (diced)
1 1/2 cups shredded cheddar cheese
Tortilla chips

In a saucepan over medium heat, melt the butter. Add in the garlic and stir for about 1 minute. Whisk in the flour (whisking continually for 1 minute so that it does not burn).

Slowly pour in the chicken broth, whisking as your pour it in, and stir for a few minutes until the sauce has thickened up.

Remove the saucepan from the heat, and stir in the seasonings (chili powder, cumin, garlic powder, salt, and black pepper). Set the sauce aside for a minute.

Place the chicken breasts in the bottom of the slow cooker. Top them with the diced tomatoes, jalapeño, bell peppers, and onion. Pour the sauce over the top.

Cover the slow cooker with the lid and cook on low for 4 to 6 hours (or high for 2-3 hours), making sure to not overcook the chicken.

Transfer the chicken to a cutting board and stir the cheese into the slow cooker.

Using 2 forks, shred the chicken and add it back into the slow cooker, stirring everything together. Let the slow cooker cook on low heat for 15 minutes, allowing the cheese to melt.

Serve topped with crushed tortilla chips if desired.

slightly adapted from Six Sister's Stuff

 

MGG and I spent the weekend looking at an investment property.  

We found a massive house/mansion tucked inside a hill high above the valley.  Oh the views...and oh the STAIRS!  87 to be exact.  87 slippery, tall, concrete steps leading to the front door.  Since the garage was at the bottom, and the only access are those lovely steps, you have no choice but to get some exercise.  

I couldn't imagine carrying two arms full of groceries in the rain, let alone moving furniture up those steps. Holy cow, what a workout!  But once there, the view....oh my!

Let me tell you, fixing up a property won't be a pretty task.  The shape that this house was in was shameful.  Beautiful marble floors worth salvaging, but the ceilings and walls had holes and structural damage from earthquakes.  Man, it's sad what a mess this house was left in.  So it's giving us something to think about.  A large money investment that would have a huge payoff, and a large time investment to fix it.

So, I came home to make a soothing soup that was not so much of an investment.  This is a soup that I made before in one of my Williams-Sonoma cooking classes.  Spicy and satisfying, just what we needed after taking in that house!  This isn't your average tortilla soup as it starts out with a chili and spice paste/puree which is added as the base of the soup.  So delishhhh!  It takes a little bit of time, but is well worth the effort.

Enjoy an investment in this wonderful soup!

Tortilla Soup

Ingredients:

• 5 dried ancho chilies, soaked in boiling water, drained, seeded and chopped
• 4 fresh Anaheim chilies, seeded and chopped
• 3 cups chopped peeled tomatoes
• 1 large white onion, diced
• 7 garlic cloves, minced 
• 2 corn tortillas, torn into pieces
• 2 Tbs. canola oil
• 6 cups chicken stock
• 2 cups water
• 1 1⁄2 lb. cooked chicken, cut into 1⁄2-inch dice
• 2⁄3 cup chopped fresh cilantro, plus leaves for garnish
• Vegetable oil for deep-frying
• 6 corn tortillas, cut into strips 2 inches long
• 6 oz. crumbled queso fresco or shredded jack cheese
• 1 avocado, pitted, peeled and sliced

Directions:

In a large bowl, combine the ancho and Anaheim chilies, the tomatoes, onion and garlic, and the two corn tortilla pieces. Working in batches, coarsely puree in a food processor. Transfer to another bowl.

In a Dutch oven over medium-high heat, warm the canola oil until almost smoking. Add the chili mixture and cook, stirring occasionally, for 15 minutes. Stir in the stock and water. Bring to a boil, reduce the heat to medium-low and simmer for 20 minutes. Stir in the chicken and chopped cilantro.

Meanwhile, in a deep fryer, pour in vegetable oil and heat to 375°F according to the manufacturer's instructions. Working in batches, fry the tortilla strips until crisp, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain.

Ladle the soup into warmed bowls. Garnish with the tortilla strips, cilantro leaves, cheese and avocado slices and serve immediately. Serves 6.

Source:  Williams-Sonoma Kitchen.