Shelly's Spinach Salad

 This recipe is always requested at family gatherings.

I got this recipe from my Aunt Sally, but then I made it so often that it became known as Shelly's Spinach Salad.  Aunt Sally didn't appreciate the name change.

INGREDIENTS

Large head of lettuce, chopped  (or 2 small)
1 Large bag of spinach, chopped and stems cut off
1 package 16 oz. Frozen Peas, thawed
1 bunch green onions, chopped
8  hard boiled eggs
3/4 lb. bacon, cooked and crumbles

2 cups real mayonnaise - (Hellman'a is great)
1 cup sour cream
1 Pkg. Hidden Valley Dry Dressing Mix, 4 oz.

DIRECTIONS

Mix together lettuce and spinach in a large bowl.
Add layers in the order listed.

Mix together mayo, sour cream and Hidden Valley Ranch mix.  Spread on top of salad.
Cover and refrigerate.

Mix just before serving

NOTES 
Best made the night before.
Sometimes I add another small bag of spinach.

Sweet and Savory Green Beans

Another GREAT side dish.

You can  make this with fresh green beans also!  

 

INGREDIENTS

30 oz. Green beans, Drained  
1/2 c. packed brown sugar
1/2 c. butter melted
1/2 lb. bacon, cooked and crumbled
1 tsp garlic powder
1 TBL soy sauce
1/2 tsp Worcestershire 

INSTRUCTIONS

1. Preheat oven to 350 degrees F.

2. Pour drained green beans in a 9 ×13 baking dish.

3. In skillet, fry bacon pieces until just done, but not crispy.

4. Drain grease from bacon and pour pieces over green beans.

5. In medium saucepan, melt butter.

6. Add brown sugar, soy sauce, Worcestershire sauce and garlic to melted butter.

7. Pour butter mixture over green beans and bacon.

8. Lightly toss with spoon to coat beans.

9. Bake for 30 minutes, or until beans are bubbly and bacon is crisp.

 

NOTE

Be careful not to cook the bacon until crispy, because it will be too dry after baking in the oven. 

 

Jeanne's Potato Casserole

This has always been a favorite side dish for any large gathering

.

INGREDIENTS

1 30-oz bag of frozen shredded hash browns, about 10 cups (Use Mr. Dell's if you can)
1/4 cup plus 2 tablespoons butter
1 can Cheddar Cheese Soup  

1/2 cup chopped green onions  (I added these.  Jeanne doesn't eat anything green)
12 oz. sour cream
1/2 cup milk
2 Cups grated  cheese, your choice  (I like sharp, pre-shredded in a bag)
1 cup crushed corn flakes

INSTRUCTIONS

Preheat oven to 340 degrees (weird temperature)
Mix soup, sour, cream, milk, green onions in a bowl and set aside.
Pour 1/4 cup melted butter into a 9 x 13 dish.
Add half the package of hash browns.
Pour half the soup/sour cream mixture over the potatoes.  Spread evenly. 
Sprinkle 1 cup shredded cheddar on top of that.

Add remainder of the hash browns and then the rest of the soup mixture.
Sprinkle on remaining 1 cup of cheese.  Then cover with crushed corn flakes.
Melt 2 Tablespoons of butter and drizzle on top of the corn flakes.

Bake for 45 minutes to 1 hour till hot and bubbly.

Goat Cheese stuffed Dates wrapped in Bacon

 

Bacon Wrapped Dates with Goat Cheese 

– a simple 3-ingredient appetizer that will blow you away! 

Enjoy with a crowd of friends!

Ingredients

• 8 slices bacon (I find that thin bacon works better)
• 16 dates
• 4 ounces goat cheese
• toothpicks

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Slice the dates lengthwise on one side to create an opening. Remove the pit.
3. Using a spoon, stuff a small amount of goat cheese into the cavity of each date and press the sides together to close.
4. Cut the bacon slices in half. Wrap each date with a slice of bacon and secure with a toothpick.
5. Arrange evenly on a baking sheet with raised edges (otherwise grease will get everywhere) and bake for 10 minutes. Remove the dates and use the toothpick to turn each one so it’s laying on its side. Bake for another 5-8 minutes, until browned to your liking, and turn the dates to the other side and repeat. Remove from the oven, place on a paper towel lined plate, and let stand for 5 minutes before serving.

Notes

Take these to the next level by putting a little honey bourbon glaze on top. Just mix about 1/4 cup of honey with 1 tablespoon of bourbon and brush the mixture on the dates when they come right out of the oven. 

For crispier, browned bacon, set the oven temperature at 375. For crispier bacon, bake longer. Usually my bacon pieces wrap around the dates 1.5 times. If it’s wrapping more than twice around the date, trim your bacon slices so they’re a little shorter. If that bacon layer is too thick, it won’t cook. Keep leftovers in the fridge.

From:  Pinchofyum.com

The Best Baby Back Ribs

I LOVE good ribs.

And they are on sale this week,

Nov 6 - 12, 2024

This recipe is easy, because it's all done in the oven.

Give it a try.

Ingredients

1 rack of pork baby back ribs.

Dry rub (you can use whatever spices you like, but definitely don't leave out the brown sugar)

4 tablespoons brown sugar

1 tablespoon kosher salt

1/4-1/2 teaspoon black pepper

1 tablespoon garlic powder

1/2 tablespoon onion powder

1 tablespoon dried oregano

1/2 tablespoon or less of cayenne pepper (unless you

like it HOT)

1-2 tablespoons chili powder

mix it all up.

Preparation

Prep the ribs:  On the back of the ribs will be a very thin but very tough membrane that you must remove. You can't really see it well, but trust me that it's there. I usually use a knife to pry up a corner of the membrane, then I just pull it down the entire length of the ribs. A paper towel may help to grab and hold on to the membrane.  Sometimes it tears and you have to try a few times, but you definitely don't want to skip this step. 

Once the membrane is removed, put the dry rub all over the ribs (both sides) and rub it in. The meat will take on some of the colors in the dry rub and look a little reddish.

Wrap the ribs in some heavy duty tin foil and let them hang out in the fridge till you're ready to cook them.

Cook the ribs: At 250 degrees, place the ribs wrapped securely in tin foil onto a cookie sheet (sometimes juice/fat can escape the tin foil) and place them in the oven. cook for 2 hours. After 2 hours, pull them out and open the tin foil to take a look. At this point you can add a little apple juice on top of them, but that's not really necessary. Re-wrap them, and put them back in for another 1/2 hour. Pull them out again and open the tin foil completely.

At this point you can brush some BBQ sauce on them, or leave them the way they are. Crank up the heat to 350 and put the ribs back in the oven with the tin foil open. After half an hour, they're done! You can always do this last part on a BBQ, but watch the ribs and make sure they don't burn from the sugar.

Easy Hummus

I love hummus and recently made this version.  It turned out great. 
I found it on Inspiredtaste.net website.
Check out the website for other hummus ideas  ~Shelly

Makes 6 servings or about 1 1/2 cups

You Will Need

1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas

1/4 cup fresh lemon juice (1 large lemon)

1/4 cup well-stirred tahini, 

1 small garlic clove, minced

2 tablespoons extra-virgin olive oil, plus more for serving

1/2 teaspoon ground cumin

Salt to taste

2 to 3 tablespoons water

Dash ground paprika or sumac, for serving

Directions

In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.      


Enjoy!

Logan County Hamburgers (AKA Hamburger Grilled Cheese)

Ingredients

1.25 pounds Harter House Ground Chuck

1 large egg, lightly beaten

1 medium yellow onion, chopped

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 teaspoon minced garlic

1 teaspoon salt

1 teaspoon ground black pepper

12 slices of white bread (Also great with Rye Bread)

Unsalted butter

American cheese or Velveeta  ( I like Velveeta)

Directions

In a large mixing bowl combine your egg, minced garlic, onion powder. garlic powder, salt, pepper, and hamburger.  Form into thin patties.

Cook on the grill or skillet until the hamburger is done.and place on paper towels to absorb the grease.  Set aside.

Add your chopped onion to a medium skillet along with 1 tablespoon of butter and cook until the onion is translucent and tender.

Butter both sides of your bread and place them in a skillet and cook one side until it cooks a nice golden brown.  Flip the bread over and immediately place your cheese slices on it along with the cooked onion.  Once the remaining sides of bread are golden and the cheese has melted, add your hamburger and assemble your sandwich.

If your cheese hasn't completely, you can place your bread pieces on a baking sheet under the broiler for 2-3 minutes to completely melt your cheese.

From:  The Best Blog Recipes

Lemon Sheet Cake

 

INGREDIENTS
FOR THE CAKE

1 1/4 cups (2 1/2 sticks) salted butter
1 cup water
1/2 cup fresh lemon juice
2 1/2 cups all-purpose flour
1 1/2 cups sugar
2/3 cup sour cream
2 tablespoons lemon zest
2 eggs
1 teaspoon pure vanilla extract
1 1/4 teaspoon baking soda
1/2 teaspoon salt

FOR THE GLAZE

3 1/2 cups powdered sugar
6 tablespoons fresh lemon juice
1 tablespoon lemon zest

INSTRUCTIONS

Preheat oven to 375 degrees
Grease a rimmed 18x13x1-inch half sheet pan with softened butter

In a large pot set over medium heat, melt the butter.  Add the water and the lemon juice, increase the heat, and bring to a boil.  Remove pot from the heat and allow to cool at least 5 minutes.  Then briskly stir in the flour until smooth, followed by the sugar, sour cream and lemon zest.  Stir in the eggs until fully incorporated.  Mix in the vanilla and lemon extract.  Then sprinkle the baking soda and salt over the top of the batter.  (Make sure there are no lumps) and stir them in until all ingredients are well blended.

Pour the batter into the prepared sheet pan and smooth the top.  Bake for 15 - 18 minutes or until a toothpick inserted in the center of the cakes comes out clean.  Cool the cake completely before glazing.

FOR THE GLAZE, measure the powdered sugar into a bowl and stir in the lemon juice until completely smooth.  Add a bit more lemon juice if the glaze is too thick. or a little more powdered sugar if it is too thin.  Pour the glaze over the cooled cake and immediately spread a thin, even layer.  

Chill uncovered for at least 30 minutes to allow the glaze to set before slicing.  Cover tightly and refrigerate any leftovers.

Chocolate, Coconut Energy Bites

This recipe came to me via my mother.

These naturally sweetened Chocolate Coconut Energy Bites are a great snack to help you power through the afternoon. Full of good for you foods like chia seeds and flaxseed meal, they’re a healthier and delicious option.

Ingredients

1 Cup oats
1/2 Cup toasted unsweetened coconut
1/4 Cup cocoa powder
1 Tbsp chia seeds
1/2 Cup flaxseed meal
1/3 Cup raw honey
1/2 Cup coconut butter, softened  *
1 tsp vanilla extract
2 Tbsp coconut oil, melted

Instructions

1. In a large bowl, mix together oats, coconut, cocoa powder, chia seeds and flaxseed meal.
2. In a separate bowl, stir together honey, softened coconut butter, vanilla extract and melted coconut oil. Pour over the oat mixture and mix well to completely combine. If the mixture feels too dry, add a bit more honey. The mixture will be too soft to roll into balls.
3. Refrigerate the mixture for 15-20 minutes and then roll into 24 balls, about the size of a ping pong ball. The mixture may be a bit crumbly so pressing them into balls might work better than rolling. I found that rolling them would cause them to crumble but pressing and forming them worked well. They will harden up and keep their shape when refrigerated.

Notes

Store in the refrigerator for 7-10 days or freeze.

* How to make Coconut Butter

FROM

What the fork food blog

Pork Chop Casserole

This Recipe comes from;
Mennonite Girls Can Cook

4-6 bone in loin Pork Chops or any Pork Chop
2 Tablespoons Olive oil
1 Tablespoon butter
2 Cups thinly sliced onion
2 cups rice
4 cups chicken broth
4-5 peeled, cored and chopped apples
1 tablespoon cinnamon
2 Tablespoons butter
1 teaspoon cinnamon
1 Tablespoon brown sugar

Preheat oven to 350 degrees.
In a large pan heat the 2 tablespoons olive oil and 1 tablespoon butter and saute the pork chops on both sides until nicely browned.
Set the sauteed chops aside.
In the same saucepan saute the rice and onions until the rice is golden and onions are soft.
Add the chicken broth and the apples and 1 tablespoon cinnamon and heat till almost boiling.
Transfer this mixture to prepared large casserole dish.
Place the pork chops on top of the rice mixture.
Cover with foil and bake at 350 degrees for 30 minutes.
Melt the 2 tablespoons butter and add the brown sugar and cinnamon to the melted butter.
Uncover the casserole and brush the pork chops with the butter, brown sugar, and cinnamon mixture.
Cook for 20 minutes longer or until rice is cooked to tender.

Pumpkin Smoothie

 

INGREDIENTS

1 can (15 oz. size) pumpkin pie filling
3 cups whole milk (more if needed)
1/2 cup vanilla yogurt (up to 1 cup)
A few dashes of ground cinnamon
4 cinnamon graham crackers, crushed

DIRECTIONS

Well ahead of time, place pumpkin pie filling into a freezer-safe container.  Freeze for a few hours or until frozen solid.

To make the smoothie, add milk, and yogurt to the blender,  Drop in the frozen pumpkin pie filling and blend until the frozen filling is completely pulverized.  Add more milk or yogurt to get the consistency you like.

Pour into individual glasses and sprinkle the tops with graham crackers crumbs.  Serve immediately!

Another great recipe from The Pioneer Woman

NOTE 
Are you lactose intolerant? Use all the same ingredients but sub unsweetened almond milk for the milk and a large-ish banana for the yogurt. It tastes similar and probably has fewer calories!

St. Louis Style Pork Steaks

         

Having been partially raised in St. Louis, Missouri I grew up on pork steaks. St. Louis pork steaks are "steaks" that are cut from a pork butt. One recipe calls for the meat to be seared over a hot charcoal fire and then braised in a mixture of beer and barbecue sauce. How can you possibly go wrong with that?  ~~Shelly

These are really simple, but the results are spectacular. I use a basic salt and pepper seasoning with a little garlic. I'd urge those of you that are barbecue masters to resist the urge to over-complicate things by adding a bunch of extra ingredients.

Start with steaks from Harter House.

Ingredients

4 large Pork steaks

3 Tbs Kosher salt

1 1/2 Tbs Black pepper, ground fresh

2 tsp Granulated garlic (not "powdered")

16 oz Beer (I used Bud Light)

18 oz Your favorite barbecue sauce (I used KC Masterpiece)

Note: You’ll also need two 9×13 disposable aluminum roaster pans.

Method

Combine the salt, pepper and garlic in a small bowl and mix well.

Season both sides of each steak liberally with the seasoning, then place them in zip-top bags and refrigerate at least three hours, or overnight.

Start your grill and prepare for direct cooking over high heat (450-500º). Sear the steaks on each side.

While the steaks are searing, combine the beer and barbecue sauce in a large bowl and whisk to combine.

 Put the steaks in a single layer into the disposable aluminum pans and cover them with the beer mixture, putting half of the beer and barbecue sauce mixture into each pan.

Cover the pans tightly with foil.

Move your coals to one side of the grill for indirect cooking. Put the pans on the side of the grill opposite the coals and cook, indirect, for 90 minutes.

Note: Add charcoal as needed to keep the temperature at about 350º throughout the rest of the cooking time.

Remove the steaks from the pans and quickly sear them over direct heat (about 2 minutes per side). Remove to a platter and let rest for about five minutes.

Serve and enjoy!

Makes about 6 servings

YUM

This recipes comes from

Patio Daddio

Roasted Potatoes & Spicy Chorizo

A simple skillet meal and it’s so easy to add extra stuff to it.

Some extra veggies you want to use up.

Add some scrambled eggs and you’ve got a wake-up-your-taste-buds egg, potato and chorizo breakfast.

Or add some spinach leaves … toss those in during the final stir so they just wilt a little bit before serving to get some extra greens on your plate.

Or how about sliced zucchini or squash … sauté those a little bit along with the onions and bell peppers and follow the recipe as written.

Baby carrots would be a great addition … roast those alongside the potatoes before adding to the skillet.

Ingredients

• 1 pound baby new potatoes, quartered (substitute with chopped sweet potatoes )
• 1 Tbsp olive oil
• 1 tsp oregano
• 1/4 tsp garlic powder
• Salt & pepper to taste
• 8 ounces uncooked Harter House pork chorizo
• 1/2 cup chopped white onion
• 1 cup diced bell peppers
• 1 Tbsp fresh parsley, chopped

Instructions

1. Preheat oven 425º F
2. In a medium bowl, add potatoes with olive oil, oregano, and garlic powder. Mix well and season with salt and pepper to taste.
3. Spread out potatoes on a baking sheet. Place in center oven and roast about 20 minutes, or until potatoes are golden and tender.
4. While potatoes are roasting, cook chorizo in a stovetop skillet over medium-high heat until browned and cooked through. Remove meat from skillet and temporarily set aside.
5. Next add onions and peppers to the hot skillet with a little more olive oil if needed. Season with a little salt and pepper if desired. Sauté until tender, about 4-5 minutes.
6. Finally, return cooked chorizo to the hot skillet. Add in the roasted potatoes. Stir everything together until warmed through. Garnish with fresh parsley and enjoy.

From:

http://www.paleonewbie.com/roasted-potatoes-spicy-chorizo-skillet-meal/

Oxtails with Gravy

Oxtails make the most flavorful beef stock. For the most part, the robust beef flavor comes from the bones and marrow, but the meat is also very tasty. The rendered stock will be thick and gelatinous due to the collagen released. 

Long, slow braising in a liquid is the preferred method to derive a tender result while drawing maximum flavor from what is pretty much all bones. Plan on a long cooking time. Oxtails work particularly well in crockpots and pressure cookers.

The first time I tried Oxtail, it was prepared by Tong, owner and operator of Tong's Thai.

I don't know his recipe, but I remember it had a very nice, gravy-like, sauce.  I found this recipe online and decided to give it a try.  I was not disappointed.   ~Shelly 

 

INGREDIENTS

2 pounds beef oxtail

1 clove garlic, minced

1 onion, chopped

1 tablespoon salt

1 teaspoon pepper

1 tablespoon Greek seasoning

Browning Sauces

at Harter House World Flavors

Gravy Master 

B-V Broth and Sauce 

1 teaspoon seasoning salt                           

2 tablespoons bacon drippings or shortening

2 tablespoons all-purpose flour

2 cups broth from cooked oxtails

2 dashes browning sauce

salt and pepper to taste

garlic powder to taste

DIRECTIONS

Place oxtails, garlic, onions, 1 tablespoon salt, 1 teaspoon pepper, Greek seasoning, and seasoning salt in a large stock pot. Fill with enough water to cover oxtails, and place over high heat. Bring to a boil. Cover, and reduce heat to medium. Cook for 2 1/2 to 3 hours. Remove from heat, and reserve 2 cups broth.

Warm bacon drippings in a skillet over medium heat. Stir in flour, and cook for 3 minutes, stirring constantly. Stir in broth and browning sauce. Season to taste with salt, pepper, and garlic powder. Cook, stirring constantly, until gravy thickens. Remove from heat.

Place oxtails in skillet, and stir to coat with gravy. Return to stove, and cook over medium-low heat for 5 minutes, stirring occasionally.

The Oxtails are very fatty.  I removed the meat from the oxtail portions, separating the fat, before adding the meat to my gravy. 

Add any vegetables you desire to this delicious meat and gravy dish!

~Shelly 

 

This is another Oxtail recipe I want to try next.

 

OXTAIL STEW

INGREDIENTS

2 cups flour

Salt and pepper

6 pounds oxtail, cut into chunks

1/4 cup olive oil

4 cloves garlic sliced then mashed in salt to puree consistency

1 red onion chopped

1 cup red wine

3 cups crushed tomatoes with juice

Water, to cover

3 bay leaves

2 pounds carrots peeled and chopped into large chunks

2 pounds potatoes peeled and chopped into large chunks

DIRECTIONS

In a shallow bowl, add the flour. Season well with salt and pepper. Dredge the meat in the flour, shaking off any excess. In a large stock pot or Dutch oven over high heat, add the olive oil and heat. When the oil is hot, add the meat, and brown on all sides, about 3 minutes per side. When all of the meat is browned, remove the meat from the pan and set aside on a plate.

To the pot, add the garlic and red onion and allow to sweat. Add the wine to the pot. Add the browned meat back into the pot and add the crushed tomatoes. Add enough water to cover the meat and add the bay leaves. Bring to a simmer and simmer over low heat for 2 1/2 hours.

Add the carrots and the potatoes and simmer for another 45 minutes. Remove from heat and serve.

Carrot Cake with Cream Cheese Icing (in a 9x13 pan)

 MY FAVORITE

Ingredients

Ingredient Checklist

• 2 cups all-purpose flour
  2 teaspoons baking powder
  2 teaspoons baking soda
  ½ teaspoon salt
  2 teaspoons ground cinnamon
  2 cups white sugar
  4 eggs
  1 ⅓ cups vegetable oil
  4 cups grated carrots
  ¾ cup chopped walnuts

Directions

Instructions Checklist

• Step 1

  Preheat oven to 350 degrees F.   Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

• Step 2

  In a large bowl, mix together the sugar and eggs until thick and pale. Stir in the oil, then gradually mix in the sifted dry ingredients. Fold in the carrots and nuts. Spread evenly into the prepared pan.

• Step 3

  Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. When cool, frost with Cream Cheese Frosting.

Cream Cheese Frosting

1/2 Cup Butter
8 oz. Cream Cheese
4 cups confectioners' sugar
2 teaspoons vanilla extract

Notes

Use 1 cup unsweetened applesauce and 1/3 cup oil inst4ead of the full amount of oil.

This recipe also makes great cupcakes.
Mini muffins cook about 15 minutes, regular size muffins about 25 minutes.

Chicken Tortilla Soup

Chicken Tortilla Soup that is restaurant delicious (or better!), accidentally healthy, easy to double/triple for a crowd, freezer friendly and tastes like it's been simmering for hours but on your table in 30 Minutes! 

This Chicken Tortilla Soup is almost dump and run for the ideal easy weeknight dinner or fabulous for crowds. It's warm and comforting, hearty, savory, filling, and healthy, requires minimal effort (seriously one of the easiest soups you will ever make) and is destined to become a new family favorite!

Soup - 8 to 10 Servings

2 tablespoons olive oil
1 lb boneless skinless chicken breasts pounded to an even thickness
1 medium onion chopped
1 poblano pepper chopped*
1 red bell pepper chopped
4 garlic cloves minced
2 tsp EACH chili powder, ground cumin, chicken bouillon powder*
1/2 tsp EACH smoked paprika, dried oregano, salt
1/4 teaspoon pepper
1 4 oz. can mild diced green chilies
2 15 oz. cans fire-roasted tomatoes not drained
1 15 oz. can black beans rinsed and drained
1 15 oz. can sweet corn rinsed and drained
1 10 oz. can mild enchilada sauce
6 cups low sodium chicken broth

ADD LATER

• 1 tablespoon lime juice
• 1/3 chopped cilantro

Homemade Tortilla Strips

• 8 (6-inch) corn tortillas
• 1 tablespoon Vegetable oil
• salt

Garnish

• fresh cilantro
• sour cream
• avocado
• lime
• hot sauce
• cheese

Instructions

1. Preheat oven to 425 degrees F (for tortilla strips).
2. Melt olive oil over medium high heat in a large Dutch oven/soup pot. Add onions and sauté for 3 minutes. Add bell pepper and poblano peppers and cook for 2 minutes, stirring constantly. Add garlic and sauté 30 seconds.
3. Add all remaining Chicken Tortilla Soup Ingredients (except ADD LATER). Cover soup and bring to a boil then reduce to a simmer over medium-low (or low if your stove runs hot). Simmer 20-25 minutes OR just until chicken is tender enough to shred. Remove chicken and let rest 5 minutes then shred.
4. Add chicken back to pot along with lime juice and cilantro. Taste and season with additional salt/lime juice/cayenne to taste. Stir in additional chicken broth if you would like a less chunky soup.

Recipe Notes

*This soup has a medium kick to it which I think will be perfect for most people. If you are very sensitive to spice or want to make this very kid friendly then substitute the poblano with a green bell pepper and decrease the chili powder to 1 teaspoon.

HOW TO COOK CHICKEN TORTILLA SOUP IN THE SLOW COOKER

1. Spray slow cooker with nonstick cooking spray and add chicken.
2. Add all remaining Chicken Tortilla Soup ingredients except cilantro, lime juice and tortilla strips and give the top ingredients a stir to combine.
3. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours or until chicken is tender enough to shred.
4. Remove chicken to a cutting board, shred chicken and return chicken to slow cooker along with cilantro and lime juice and cook on LOW for 10 minutes so the chicken can soak up more flavor.
5. Stir in additional chicken broth for a less chunky soup if desired and season with salt/pepper/hot sauce to taste.
6. Top individual servings with desired garnishes.

For step by step directions, this recipe comes from;

CarlsbabCravings.com