like magic

I had some really big plans for my shiny new crock pot. We've all heard the tales. Toss in this and that before you go to work and let the savory smells greet you at the end of the day. Pour yourself a big glass of wine, adjust the seasonings in your magic crock pot and call the family because it's time to eat! Sadly, I dropped my brand new crock pot and now it's sitting on the floor all busted up, a mocking reminder of the culinary conveniences that might've been. This is the soup I would've made in my magic crock pot. It's one of our family favorites. Back to my trusty stock pot. Dazzle factor? Low.

Monterey Chicken Soup - The Peach Tree Family Cookbook

3 T olive oil

1 1/2 med. onions, chopped

2 garlic cloves, minced

3 @ 4 ounce cans green chiles, diced

3 t chili powder

3 t cumin

3 t dried oregano, crumbled

12 c chicken broth

3 @ 14 1/2 ounce cans tomatoes, diced with juice

4 c chicken, cubed

4 c frozen corn, thawed

2/3 c cilantro, chopped

salt and pepper to taste

monterey jack cheese, shredded

1. Heat oil in stock pot over medium low heat.
2. Add onion and garlic. Saute until soft. Add chiles, chili powder, cumin and oregano. Stir one minute.
3. Mix in broth and tomatoes and their juice. Bring mixture just to a boil. Add chicken, corn, cilantro and simmer until cooked thoroughly.
4. Season with salt and pepper.
5. Sprinkle with cheese.