Break Out the Slow Cooker

Yes, it’s Phoenix so it was still 105F today.  But, it’s technically fall, so I felt like soup and broke out the crock pot this morning.  I combined soaked pinto beans, water, garlic, red onion, green chilies, Better than Bouillon olive oil, salt and diced tomatoes and let that puppy roll.  Later in the afternoon I added in cumin, enchilada sauce, chile powder and hot sauce.  Finally near the end of the cook in the afternoon, I added in a few chopped up corn tortillas.  At the end, 10 minutes before serving, I blended a cups worth in the blender and then re-added it for thickness, I added in more salt and a few more tortilla strips.  I served it up with some leftover chives and tortilla chips.  I’m feelin’ hot, hot hot!

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