Leeeeet’s talk about the slow cooker.
Everyone agrees. We all love it. It’s our BFF. It hung the moon. Saved the day. All that. And it’s true! So I guess we don’t really need to talk about it then, huh?
In that case, let’s talk about what we could put IN the slow cooker that will make ya beam. See stars. Fall in lurve. Reach for new dreams. All that.
Well, A: It’s a Mexican-style soup. The end.
B: With pork
C: And veggies. And tortilla chips.
D: And a LOT of peppery hotness that make your face rain. In the good way.
E: I don’t have an E, actually. Want me to just start? Okay.
The Slow Cooker Pork Tortilla Chip Soup!
Grab some pork, corn, Old El Paso diced green chiles, tomatoes, chips, cilantro, broth, an onion, some garlic and spices!
Now, let me just stop already and tell you something I should have done. But didn’t. But should have. And you should too. But you don’t have to. I don’t want to be bossy.
Okay, before you sauté these veggies, get your pork chunks nice and seared in the pan. They won’t be cooked all the way through, but that’s okay. Just a nice sear all over to lock in that flava. I forgot because my hair was on fire.
Okay now, get your veggies all sautéed up with the spices. Oh mama.
Now, transfer it, along with the pork and everything else (sans cilantro, cheese and fresh jalapeno!) into the slow cooker. I was going to show you everything in the pot, but once I poured the broth in, everything went bye-bye.
Okay, here’s my spoon trying to show you the goods underneath. Sorry.
And theeeen, after about four hours of falling in love, this is what ya get! A yummy, spicy soup dolloped with cheese and sour cream and cilantro and more jalapenos. Ugh, so good.
And very spicy, so watch yo’self!
And then spoon-feed me. Coo? Coo.
You don’t have to spoon-feed Bev. For more musings, visit her blog at Bev Cooks and her Tablespoon profile.
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