Tortilla Soup in the Crock

It would seem that the history of this soup is a bit of a mystery, probably originated along with the Tex-Mex style of food. Regardless, it is one of my favorites. At a local restaurant they serve this yummy soup by delivering a shallow bowl to your table containing tortilla strips and cheese piled in the center, then make a rather dramatic show of pouring the soup itself into the bowl from a small pitcher. But, by far the best tortilla soup I had was from the now-defunct restaurant Chevy's. It was served with a thin broth, very fresh ingredients and avocado garnish. Yum!

Here is a wonderful, satisfying recipe I found online for preparation in the crock...with my tweaks, of course.

Tortilla Soup for the Crock

3 cups cooked, chopped chicken breast
1 medium onion, diced
3 cans of Rotel, original variety, with the juice
1 can Ranch-Style beans, (do not drain or rinse)
1 cup chopped veggies (carrots, celery)
1-2 cloves of garlic, minced or crushed
1 can corn, drained
1 tsp cumin
3 or 4 cups veggie broth (to cover)
salt to taste

It all goes in the crockpot, cooked high 3-4 hours, or 7-8 on low.

To serve, ladle soup into shallow bowl and top with crushed tortilla chips (or strips), shredded cheese (I like the fiesta-style fine shreds) and a dollop of sour cream. You could add the chunks of fresh avocado and a squeeze of fresh lime, too, if you like. (I cook for a household of 'blandies', so I like to have my favorite hot sauce available, too, to add a little kick to my portion.)

To accompany this yummy-ness, you may need a yummy drink. How 'bout this one?

The Kinda-Famous Liz-a-rita

1 shot good-quality tequila
1 shot good-quality orange liquor
1/2 shot Rose's sweetened lime juice
1 shot fresh orange juice

Place above into a shaker with ice, sliced oranges and limes, squeezed - give it a good shake. Pour it all into a sturdy glass and enjoy!