Slow Cooker Pork Tortilla (Chip) Soup |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
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Found this in Parents Magazine January 2005 issue. Haven't made it yet, but want to soon. Crushed tortilla chips give this soup its authentic flavor and hearty texture. Ingredients:
1 tablespoon vegetable oil |
1 medium onion, diced |
2 teaspoons chili powder |
2 teaspoons cumin |
3 garlic cloves, minced |
1 3/4-2 lbs pork tenderloin, cut into 1/2 inch cubes |
1 (15 ounce) can diced tomatoes with jalapenos |
1 (4 ounce) can diced green chilies |
1 (32 ounce) package chicken broth |
1/2 cup crushed tortilla chips |
1 (8 3/4 ounce) can corn kernels, drained |
chopped fresh cilantro |
Directions:
1. In large skillet, heat oil over medium-high heat.
2. Add onion and cook until softened, about 6 minutes.
3. Stir in chili powder, cumin, and garlic; cook 1 minute more.
4. Transfer to slow cooker and add pork, tomatoes, chilies, broth, and tortilla chips.
5. Cover and cook 4 hours on high.
6. Stir in corn.
7. Ladle into serving bowls and garnish with cilantro.
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