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22 January 2006 @ 05:05 pm
Tortilla Soup with Corn and Chilies  
adapted from 125 Best Vegetarian Slow Cooker Recipes

1 dried New Mexico chili and/or other dried chili (I often use a variety like ancho or guajillo)
1 tbsp cumin
2 cloves garlic, minced
1 tbsp oregano
1 tsp lemon peel (or lime peel)
1 tsp salt
1/2 tsp cracked black peppercorns
1 can pinto beans, drained
1 can tomatoes, including juice
6 cups vegetable stock
1 can green chilies
2 cups corn kernels
1 avocado (optional)
tortilla chips

1. Soak dried chilies in bowl for 30 minutes
2. Puree tomatoes, New Mexico chili, and pinto beans in a blender or food processor
3. Transfer tomato and bean mix to slow cooker. Add stock and spices. Cook on low 8-10 hours or high 3-4 hours.
4. Add corn and green chilies. Cook on high 15-20 minutes.
5. Serve with avocado and tortilla chips.