Tortilla Soup 2 ways

Published: Mon, 04/29/19

April 29, 2019

Hi there, Slow Cookerers!!

I hope you enjoyed your weekend. Even though it's technically spring, our weather can't seem to make up it's mind and I'm kind of cold this morning.

But I promised Adam that I'm not going to turn on the heater because of needs vs wants and blah blah blah blah blah

;-)

So, today, I will be making soup.

And since Cinco de Mayo is right around the corner and I have all the stuff in the house, I'm going to make Tortilla Soup.

Tortilla soup is a fantastic way to get your Mexican Food fix without lots of added fat, calories, or grease.

I have two different options for you today --

one with chicken and one without.

Click here for the Chicken Tortilla Version -- this one calls for frozen corn -- and I like to use the "roasted" variety for extra oomph.

and here is a Vegetarian Option.

(click here) to see the ingredient list.

ALSO, you are more than welcome to mix and match depending on what ingredients you already have in the house -- the great thing about soup is that it is terribly forgiving.

All you need is a basic flavor profile .

Both of these recipes cook all day long and can be assembled the night before, if you'd like, for an easy morning plug in.

It isn't advisable to refrigerate the stoneware overnight and then plug it in, though.

It's best to cook in a room-temperature crock, so I assemble my food in a large tupperware and then dump it all in when it's time to cook.

Enjoy!!

Happy Slow Cooking! Let me know which one you go for!

:-)

steph