I have to admit, I’ve been a little unprepared for dinners since school started. I’m not even 100% sure I could say what we’ve eaten the past couple of weeks. But now that the beginning of the year excitement has passed, and we are settling into a routine, I am feeling back on my game.
It’s been a while since I’ve made soup. I stepped back into it with a very easy Tortilla Soup that can be thrown in the slow cooker in the morning, or is just as good if you make it at dinner time. And everyone in my house seems to like it which is a huge bonus!
Tortilla Soup (4-6 servings)
1 1/2 quarts broth of choice – I used chicken
2 – 15 oz cans of black beans
15 oz salsa
1 1/2 cups corn
1 lb meat of choice, cooked and chopped
1. Put everything into a pot.
2. Heat through.
See! Three easy steps. I’m not even sure three are necessary, unless you are tempted to simply stare at your simple meal masterpiece and ignore the people at the table banging their spoons. I choose to serve mine topped with crumbled tortilla chips and shredded cheddar.
If you decide to use the slow cooker for this, put all the ingredients in, and cook on low for 6-8 hours.
There are lots of variations for this soup. You can skip the meat and make it vegan. You can make it nice and spicy by using hot salsa and adding some chorizo sausage. And if you are lucky enough to have one of those slow cooker sets that has the three of four bowls, how much fun would it be to let everyone customize their own soup!
Welcome back to fall! Enjoy!