1.) Use Fresh Ingredients
From spices to produce to poultry... it makes a difference.
2.) Cook for the Season
When I come home to a stuffy 80-degree apartment, it doesn't matter how good the soup smells, I still don't want to eat something that will only make me warmer.
3.) Don't Overcook It
This is the challenge of slow cooking - it's designed to cook food for hours. But, some dishes aren't meant to be cooking for 9-10 hours, which mine always do. This chicken tortilla soup would have been better if it had cooked for a shorter time. The peppers and onions wouldn't have been mushy and the pre-cooked chicken would have retained its consistency better.
If you're feeling studious, try your hand at this recipe and make the leap from good to great, or at least better than mine.
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| What your Chicken Tortilla Soup Could Look Like Source: foodnetworktv.com |
Heat 2 TB oil in skillet over medium high heat.
Add 2 bell peppers, chopped
Add 2 medium sweet onions, chopped
Saute until softened.
Add 4 cloves chopped garlic, 2 TB chili powder, 2 tsp ground cumin and cook for 2 minutes.
Transfer the contents of the skillet to the slow cooker.
Add:
14-ounce can chopped tomatoes, drained
4 cups chicken broth
3 cups shredded cooked chicken.
Cook on low for 6-8 hours.
Top with tortilla strips, cheese, cilantro and avocado slices.
