YUMMY-LICIOUS CROCK POT TORTILLA SOUP!

Here's another glare-ey slightly blurry old photo; this one is my dad, in his baby carriage, in 1932. His smile here just cracks me up, because he still smiles (and GIGGLES, really!) just like this:

And really, this old picture has NOTHING to do with Tortilla Soup, but it's my blog and I can do what I want to!

Do you remember a few posts ago, when I cooked the crock pot Pork Carnitas Tacos? Well, we alwayyyyzzzzz have lots of leftover pork from that (seeing that it's only the two of us at home anymore), so I freeze it to use in this soup recipe. You could also use the leftover shredded pork in burritos, but that's a whole 'nuther post. I love this recipe because it's so stinkin' easy--just get out your crock pot, dump everything in and off you go! If you are using uncooked meat, like chicken, you'll put it in at the beginning of cooking, but if you're using pre-cooked meat, you can just add it a few hours before the end of cooking time.

Here's what the soup looks like, cooked:

Now, because this is TORTILLA Soup, you're probably going to want some tortillas! I like to cut my corn tortillas into strips, cook them in olive oil, salt and pepper until golden brown. You can also cook them in the oven, like my friend Lisa does, for a lower fat version. I always make lots extra, just to nibble on:

Ladle your soup into bowls, and top with grated Monterey Jack cheese, fresh parsley and these tortilla strips, and you've got dinner! Enjoy:

CROCK POT TORTILLA SOUP

Serves 4-6
                                                                                      
2 chicken breast halves, skinned and cubed (or you can use pre-cooked chicken or pork in this)
1 onion, finely chopped
1 clove garlic, crushed
1 14.5 oz. can diced tomatoes
4 cups chicken stock
1/2 tsp. salt
1/4 tsp. pepper
2 tblsp. chili powder
1 small can chopped green chilis
2 tblsp. vegetable oil
4-6 corn tortillas, cut into 1/2 inch strips
salt  to taste
shredded Monterey Jack cheese
Fresh chopped parsley or Cilantro

Combine first 9 ingredients in slow cooker (or, if using pre-cooked meats, do not add meat until 2 hours before end of cooking time). Cover and cook on low for 7-8 hours. Heat oil in large skillet and add tortilla strips. Cook, stirring, over medium heat until crisp and browned, adding salt about half-way through cooking time. Drain on paper towels. Ladle soup into bowls; top with shredded Jack cheese, fresh cilantro or parsley and tortilla chips.

TOP 3 THINGS I'M GRATEFUL FOR TODAY:

1. I'm grateful for my nice, warm home; it was negative 11 out this morning!
2. I'm grateful for the sun shining in my windows, telling me it's time to dust!
3. I'm gratful that I have leftover split pea soup in the freezer for tonite's dinner; I really don't feel like cooking!