Tuesday Tortilla Soup (Slow Cooker)

Quick to assemble — ideal for mad midweek mornings. It cooks all day; just add the finishing touches when you get home.

Brought to you by the incredible Best of Bridge Ladies, who just released their very first single-subject cookbook with newest Bridge member Sally Vaughan-Johnson: Best of Bridge Slow Cooker Cookbook.

3      cloves garlic, minced      3

1      large onion, finely chopped      1

1      can (28 oz/796 mL) diced tomatoes,  with juice     1

2 cups      chopped cooked chicken      500 mL

1 cup      corn kernels (no need to thaw      250 mL
      if frozen)

1 tbsp      ground cumin      15 mL

1 tbsp      dried oregano      15 mL

      Salt and pepper

4 cups      chicken broth      1 L

2 cups      crushed corn tortilla chips,   divided     500 mL

1 tbsp      chopped fresh cilantro      15 mL

1 tsp      chipotle chile powder (see tip)       5 mL

2 tbsp      freshly squeezed lime juice      30 mL

      Shredded Tex-Mex cheese blend or Cheddar cheese

      Sour cream

In a 4- to 6-quart slow cooker, combine garlic, onion, tomatoes, chicken, corn, cumin, oregano, 1⁄2 tsp (2 mL) salt, 1⁄4 tsp (1 mL) pepper and broth. Cover and cook on Low for about 8 hours or on High for about 4 hours, until onions are tender and soup is bubbling. Stir in half the tortilla chips and the cilantro.

In a small bowl, combine chipotle chile powder and lime juice until smooth. Stir into soup. Cook on High for 20 minutes, until tortilla chips are softened and soup is thickened.

Adjust seasoning with salt and pepper, if desired. Ladle into bowls and garnish with remaining tortilla chips, cheese and sour cream.

Serves 4.

Tip: Jars of chipotle chile powder are available in most supermarkets. The reddish-brown powder is made from dried smoked jalapeño peppers. It lends an authentic Mexican touch to soups, stews and chilis. Regular chili powder can be substituted if you prefer to not have a smoky flavor.