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Whether you make the recipes as stated below, or substitute leftover turkey, for the pork and chicken – these are both wonderful, hearty dishes, especially on a chilly day.

TORTILLA SOUP

tortilla soup

1 tablespoon olive oil

1 onion chopped

1/2 cup chopped roasted capsicum

1 canned chipotle pepper in adobo sauce, chopped

2 to 5 cups of chicken stock

400 gram can of diced tomatoes

500 grams, pork fillet, cooked, cut into cubes

oil, for frying

tortillas, cut into strips

1/4 cup lime juice

1/2 cup sharp cheddar, grated

coriander leaves, to serve

Heat oil in a large saucepan on medium. Saute onion for 3 to 4 minutes until softened. Add capsicum and chipotle pepper, and cook, stirring for 1 minute until fragrant. Pour in desired amount of stock, and tomatoes. Simmer, uncovered, for 10 to 12 minutes. Add pork and cook until heated through.

Heat oil in a saucepan on medium-high. Fry tortilla strips for 30 seconds, until golden and crisp. Drain on paper towel.

Stir lime juice through soup. Season to taste. Serve topped with tortilla crisps, cheese and coriander.

Enjoy!

Recipe adapted from Inspire Magazine, Woman’s Day

www.womansday.com/

SLOW COOKER CHICKEN TORTILLA SOUP

slow cooker chicken tortilla soup

1 pound cooked chicken, shredded or cubed

1 (15-ounce) can sliced, stewed tomatoes, coarsely chopped

1 (10-ounce) can of enchilada sauce

1 onion, chopped

1 (7-ounce) can chopped green chiles

2 cloves garlic, minced

1 (14-ounce) can chicken broth

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon black pepper

1 bay leaf

1 (15-ounce) can corn

1 (15-ounce) can black beans

7 corn tortillas

vegetable oil

1 tablespoon chopped cilantro

Place chicken, tomatoes, enchilada sauce, onion, green chiles, garlic, chicken broth, cumin, chili powder, salt, pepper, bay leaf, corn and black beans in a slow cooker. Cover and cook on LOW for 8 to 9 hours, or HIGH for 4 to 4 1/2 hours.

Heat oven to 400F. Lightly brush tortillas with oil on both sides, then cut into strips and spread on a baking sheet. Bake until crisp, about 10 to 15 minutes. Sprinkle cilantro and tortilla strips over soup just before serving.

Enjoy!

Recipe adapted from Allrecipes

allrecipes.com/

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