Chicken Tortilla Soup, Beggar’s Chowder, E68

Chicken Tortilla Soup

8 boneless, skinless chicken thighs, rinsed, dried, and seasoned with salt and pepper

2 4-ounce can chopped green chilies, drained (hot or mild, depending on preference)

4 cloves garlic, minced

2 yellow onions, diced

2 28-ounce cans of diced tomatoes, undrained

4 - 5 cups chicken broth

2 teaspoons cumin Salt and pepper

Toppings

8 corn tortillas, sliced into 1/4-inch strips

1/4 cup chopped cilantro

1 cup shredded Monterey Jack cheese

2 avocados, diced and tossed with lime juice to prevent browning 2 limes

1.Place chicken in stoneware.

2.In a separate bowl, combine chilies, garlic, onion, tomatoes, 3 cups chicken broth and cumin. Blend and pour over chicken.

3.Cook on Low for 7-9 hours or on High for 3-5 hours. When chicken is very tender, use the tines of two forks to shred the chicken. Adjust seasoning, and add additional chicken broth if soup is too thick, noting that the soup will also be thickened with the addition of the sliced tortillas.

4.Just before serving, add sliced tortillas and chopped cilantro to stoneware. Stir to incorporate and to soften tortillas. Adjust seasoning to taste.

5.Serve in soup bowls, topping each with shredded cheese, diced avocado, and a squeeze of lime.

Serves 8-10

This recipe is ideal for		This recipe is ideal for using
using the Auto Cook Mode.	E68	the Dual Cycle Mode.
Refer to pg. 7 for instructions.		Refer to pg. 10 for instructions.

Beggar’s Chowder

1/4 cup unsalted butter at room temperature

1/4 cup all-purpose flour

1 tablespoon garlic salt

1 tablespoon thyme

1 tablespoon sweet Hungarian paprika

1/2 teaspoon coarsely ground black pepper

4 skinless, bone-in turkey thighs, trimmed of visible fat Non-stick cooking spray

2 14.75-ounce cans cream style sweet corn

1 10.5-ounce can condensed chicken broth, undiluted

1 cup diced red bell pepper

1 cup diced green bell pepper

11/2 cups diced yellow onion

1 pound cleaned, stemmed white mushrooms, halved or quartered if large 1 14.5-ounce can petite diced tomatoes, drained

11/2 cups heavy whipping cream

1/2 cup cilantro or parsley Salt and pepper

1.Combine butter, flour, garlic salt, pepper, thyme, and paprika in small (1- quart) mixing bowl. Using the back of a wooden spoon, work the mixture to form a smooth paste. Rub the paste into all sides of the turkey thighs

2.Spray the stoneware with non-stick cooking spray. Place the turkey thighs in the bottom of the stoneware and cover with red and green peppers, onion, corn, and chicken broth.

3.Cover; cook on High for 3 hours or until turkey is fork tender. Remove turkey thighs from stoneware and set aside until cool enough to handle.

4.While turkey cools, add mushrooms and tomatoes to liquid in stoneware. Cover and continue to cook on High for 1/2 hour more.

5.While mushrooms are cooking, remove the turkey meat from the bones in bite size pieces. When mushrooms are tender, return the turkey to the chowder. Add the heavy cream and cilantro or parsley and cook, covered, until heated through, about 15 minutes more. Taste for seasoning, adding salt and pepper to taste.

Serves 8

This recipe is ideal for		This recipe is ideal for using
using the Auto Cook Mode.	E69	the Dual Cycle Mode.
Refer to pg. 7 for instructions.		Refer to pg. 10 for instructions.

SCVC600SS-CN.idd.indd 71-72

8/22/06 4:57:11 PM