Some cosmetic changes in preparation for larger site changes in the works.

Close
KarenNoCA

This recipe is brilliant. I love the flavors, and the ingredients come together

Veteran Member
4164 posts
Joined: Dec 10, 2005

Options

Posted to Thread #29419 at 10:46 am on Feb 8, 2017

beautifully. My tweaks were:

I have a crock-pot which has stovetop insert, so I sauteed the veggies in it. I skipped the step with the corn tortillas (because I did not have any) but used Tostitos, Thin and Crispy, which I would do again as they melted away in the soup and gave that great flavor just like the tortillas would have. I also use fresh corn cut off the cob.
I served with slivered radishes, avocado slices, a dollop of non-fat sour cream, and Ina Garten's, Jalapeņo and Cheddar Cheese cornbread, which IMHO is the best out there.

Soup is beautiful, hearty, and very tasty. Read her notes and some of the reviews. She clearly says to use the cilantro in the soup, and she was right. I was told that cilantro gets bitter if cooked, so I never put it into a hot dish, until this time.

Link: http://thecafesucrefarine.com/2017/01/slow-cooker-black-bean-and-chicken-sausage-tortilla-soup/


~*Many things will catch your eye, but only a few will catch your heart...pursue those*~


Other messages in this thread: