Hey guys, welcome back to our favorite spot on Tuesday nights. I have had a glass of strawberry wine and Glee was just on so it's onto the fabulous blog. Tonight we head down the healthy path. Oh come on, no turning up nose's please! It's nice to eat healthy and give your soul and bodies a good feeling with food that's good for you. Time to center your chi and get in touch with your inner domestic healthy person. Alright, well...not that extreme but you get my drift, haha.
So last week while hanging out on my couch (which shall be tossed to the curb as soon as our new beautiful shay lounge sectional finds it's way out of Big Lots layaway and into our living room SOON!) I was catching up on cooking shows on our DVR (hey, gotta do research, haha) and came across our faithful (as Wendy Williams would say) friend in our head Sandra Lee. She was whipping up something that caught my attention in the form of a slow cooker soup. Oh and as I mentioned last week leave the alcohol in the cabinet no matter what Sandy tells you or at least until dinner is done peoples! Wanna know what this mystery soup is that hangs out in your slow cooker for 4-6 hours?
Let's get jamming:
Spicy Fajita Soup
Ingredients
* 2 medium yellow onions, sliced
* 2 green peppers, cored, seeded, and sliced into strips
* 1/2 cup frozen corn, thawed
* 1 (14-ounce) can diced tomatoes
* 1 tablespoon chopped garlic
* 2 tablespoons chile powder, divided
* 1 chipotle pepper in adobo sauce, chopped
* 1 quart chicken broth
* Kosher salt and freshly ground black pepper
* 2 cups canola oil, for frying
* 12 corn tortillas, cut into eighths
* 1 cup Monterey Jack cheese, shredded
* 2 scallions, sliced
Directions
In the sleeve of a slow cooker, add the onions, peppers, corn, tomatoes, garlic, 1 tablespoon chile powder, chipotle, and broth. Season with and salt and pepper, to taste. Cook on low for 4 to 6 hours.
In a deep skillet over medium heat, add the canola oil and heat to 365 degrees F. Fry the tortilla pieces until brown and crispy, 1 to 2 minutes. Drain on brown paper and immediately season with salt and the remaining 1 tablespoon chile powder.
Preheat the broiler.
Ladle the soup into ovenproof bowls or crocks and top each with 2 tablespoons cheese. Put the bowls on a sheet pan and put under the broiler until the cheese is brown and bubbly, 1 to 2 minutes. Garnish with scallions and serve.
Click to land at Foodnetwork.com for the recipe
(NOTE: We didn't do the round two recipes listed on the website since this is a one meal at a time blog)
It was a hit. Especially the chips. We made a ton and decided to use them during the week for snacking and other dinners. The only complaint I have is the cheese in the soup. I didn't care for it since it seemed to clump up and make this stringy kind of glue consistency. NOT GOOD but once I removed it I enjoyed it a great deal. It reminded me of Ma's cabbage soup, well minus having cabbage but that's another recipe for another Tuesday ;].
Tid Bits:
*Not a fan of having your mouth feel like you need to call the fire department because spicy things don't make your taste buds dance for joy? Try leaving out the chipotle pepper. We did and it was just as yummy.
*Have carnivores in your family to make happy? Try adding some ground chuck, chicken, or turkey.
*That inner Italian trying to reach out? Try some pasta with this dish. We recommend multi-grain or whole wheat pasta.
Ma's Spot:
I really enjoyed cooking tonight's dinner. It was very fun, healthy, & simple to do. I do pride myself that I am a meat lover but I'll admit that this recipe was tastey without it. Usually I try to cut corners by buying frozen peppers and onions but I'll say using fresh really made a difference on the recipe and I would encourage you to try out fresh. The chips we made I loved them because in the packaged chips they contain a lot of salt and with ours it wasn't needed since they were great tasting on their own. Monterrey Jack cheese was called for this recipe but I used a blend of mozzarella, provolone, and Parmesan. As much as I like the cheeses listed it wasn't working in the soup for me. I have to agree with my daughter and say that it didn't work. It felt like a big clump which is a big turn off.
Guys, that's it for tonight. My wine has wore off and I'm in need of my bed and my book. Aw, get some sleep and enjoy your week! We'll be back next Tuesday night for another fabulous recipe as always. What's in store for next week? It's an All-American classic and a real family pleasing meal. Wanna know? Well get your booty's back here in 7 days!
Spoons & Spatula's
~Dinah & Ma
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