Chicken Tortilla Soup!

Ingredients:                                               

 1/2 bunch cilantro, chopped up (cut off and discard most of the stems)               

1 cup yellow onion, diced (+ 1/2 bunch green onions sliced)  

1/2 pkg. shredded carrots (about 1 cup)                                                 

2 sticks celery, sliced (optional)

1/4 tsp. minced garlic (or 1/4 tsp. garlic powder)                      

1/8 tsp. garlic salt                                                   

1/8 teaspoon pepper                                                  

2 tablespoons corn oil (I used Canola oil)                                                                 

4 (15 ounce) cans chicken broth (I use 10 C. water with 10  chicken bouillion cubes.)

1 (28 oz.) can Rotel, original, tomatoes w/ green chilies 

1 (15 oz.) can black beans, rinsed well and drained  

1 (15 oz.) corn                 

1 Tbsp. Chili powder

2 Tbsp. Cumin

1/8 tsp. Chipotle seasoning, optional

3 Bay leaves    

1 tsp. lime juice                                      

4-6 corn tortillas, broken or cut into small pieces (or 1/2 C. Masa Harina flour)

3-4 chicken breasts, boiled in chicken bouillion and shredded  (or Rotisserie chicken cut-up)          

1-2 avocados, diced                                      

1/2 c. milk, optional          

Garnish with:                                        

12 ounces monterey jack cheese or 12 ounces Mexican blend cheese, shredded

corn tortilla chips, broken into small pieces

Directions:

1. Saute carrots, onions, cilantro, celery in oil, garlic, salt and pepper in a little Canola oil until tender.
2. In a separate large pan, dilute 10 bouillion cubes in 10 cups of water; bring to boil; pour into Crock-pot.
3. To Crock-pot, add Rotel tomatoes, black beans, corn, seasonings, lime juice and cooked, shredded chicken.
4. Cut Tortillas into small pieces and add to broth mixture.
5. Cook on low heat for about 6 hours. It could be ready to eat in as little as 1 hour, but I like to cook it longer.
6. Add diced, fresh avocado (and milk, optional) into soup about 10 minutes before serving.
7. If thicker soup is desired, add more diced tortillas and let incorporate into soup.
8. Garnish with shredded Monterey Jack cheese, Sour cream and broken tortilla chips.

Salsa

Put the following in blender:

2 cans Rotel (Mild)- diced tomatoes and green chilies
1 can Rotes (Original)
1-2 bunches green onions, sliced (not the stems)
1/2 bunch cilantro leaves (not much of the stems)
1 T. dried Oregano (we like a lot!)
1 t. Cumin- to taste (about 1/2 -1 tsp.)
3-4 drops lime juice

Blend, adjust seasoning to taste. If it is too spicy add 1 can petite-diced tomatoes.

Serve with tortilla chips--we love Tostitos!

Cafe Rio Style Pulled Pork (Nov. 2011)

Slow-cooker recipe:

(This recipe has been adapted to my family's tastes. We usually double this recipe.)

(Marinade optional: 1 1/2 cans Coke, 1/4 c. brown sugar. Drain marinade before cooking roast) I am usually too impatient to do this step. :)

First, line Crock-Pot with slow-cooker liner for an easier clean-up. (Great Product!)

1 pork loin (2.5 lbs.) -- I buy the two pack at    
   Costco, it cooks up more tender than the one big
   one. (Freeze the extra one)
1/2-3/4 can Coke, not diet! :)
few dashes of garlic salt, pepper
3/4 c. brown sugar, or more
1 can El Paso Mild or Medium (red) Enchilada Sauce (Yellow Label)
1 small can (mild) green chilies, diced
1 small can tomato paste

Slow roast pork loin with the above ingredients on low for 8-10 hours. Trim, remove any heavy fat. Carefully transfer pork loin to a platter. Let cool for about 5 minutes and then, using an electric knife, cut into 1-1/2 to 2 inch slices--great invention! Shred meat with two forks and then stir back into sauce in crock-pot. (Try adding a couple dashes of Cayenne pepper to it when done)

8-10 servings. Great to put in tacos, quesadillas, enchiladas, salad or over nachos.
*Optional: "Fire Pork" Recipe --(I don't recommend this variation)
1 t. adobo sauce (from can of red chiles in adobo sauce)--adds a smoke flavor and a bit of a spicy kick) If you add too much adobo sauce your mouth will be on fire! Add more cautiously. :) My family loved this and wanted more of this but it was a bit spicy for my wimpy taste. I liked it at first, but was quickly tired of it. Not my fave variation, but to each his or her own. ;)

********************Suggestions

Taco:

One of my favorite ways to serve this is like a taco in a corn tortilla. Coat pan with a light olive oil Pam cooking spray over medium high heat. Place corn tortilla in pan and sprinkle 1 Tbsp. of Mexican shredded cheese over tortilla. When the cheese starts to melt and stick to tortilla, flip over and place about 2 pulls of pork into its center with a couple slices of avocado, sour cream and a drizzle of Winger's sauce (Can buy Winger's Sauce at Harmon's near the barbecue sauces!). Fold in half using spatula. Continue cooking for a minute or so until the cheese is a golden brown on both sides. Serve immediately. Yum.  : 9

Salad:
Put a few pulls of shredded pork at the bottom of a salad and layer over it with lettuce, chopped tomato, broccoli, shredded cheese and some ranch dressing or salsa.

Quesadilla:
Same as above, except made with a flour tortilla and cheese.

Nachos:
Line rimmed cookie sheet with non-stick foil. Pull pork over plain tortilla chips (Thicker tortilla chips work the best because they don't get soggy from the pork--I like using Kirkland's tortilla chips for Nachos) --sprinkle with grated cheese. Broil in oven for a few minutes until chips are starting to turn golden and cheese is melted--watch closely! Remove and put small dollops of salsa, sour cream and premade guacamole over the top of the nachos. So sooo good!

(Be careful not to leave Nachos under the broiler unattended or they will catch on fire! Been there done that!) :)