Texas Style Soup, cooked in your slow cooker, is the perfect dish to make today. With so much of the country, (us included,) in the grips of major snowstorms, we could not resist the opportunity to share this “pantry-friendly” recipe on KSHB Kansas City Live today. It was such a fun show and in case you missed it, you can watch it now!
Do you always get the best flavor from the dishes you prepare in the slow cooker? We can help you and there is still time to register for our next cooking class, Slow Cooker Secrets that Make Sensational Suppers. It will be March 25, 2013 at the Culinary Center of Kansas City. We have lots of tips and new recipes to share with you in the class. Register now, so you don’t miss out.
We are thrilled to announce that we are sending a special gift to two of our blog friends. Congratulations to Kristi O’Neal of Olathe, KS and Monique Faros of Leawood, KS. They are both winners as they use their slow cooker and they won the books at a contest we held at our slow cooker workshop. Soon they will each receive a copy of our newest slow cooker cookbook, Triple Slow Cooker Entertaining, as well as two of our other books!
This soup really is one of our favorites and, finally for those of you at the slow cooker workshop a couple weeks ago, here is the recipe you have been waiting for. Our families love it and we bet yours will, too!
Texas Style Soup
1 pound ground chuck or ground turkey, browned and drained
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes, with liquid
1 can (14.5 ounces) diced tomatoes and green chilies
1 can (14.5 ounces) chicken broth
1-1/2 cups frozen corn
2 cans (4 ounces each) canned whole green chilies, drained and coarsely
4 greens onions, sliced
3 tablespoons chili powder
2 teaspoons cumin
1 teaspoon dry minced garlic
Tortillas or home-fried corn tortilla strips
Shredded Cheddar cheese
Place all ingredients except sour cream, chips and cheese in slow cooker. Cover and cook on low setting 7 to 9 hours (or on high setting 2-1/2 to 3-1/2 hours.)
Ladle into bowls and dollop with sour cream. Crunch tortilla chips (or place corn strips) on top and sprinkle about 1 tablespoon shredded cheese over all.
Makes 6 servings