I know we still have a little cold weather before it starts to warm up. Well, at least some rainy weather coming. I was thinking that some soup and cornbread might be good to chase those rainy day blues away, so I went into my family books and found a great slow cooker soup and a jazzed up cornbread to go with it.

Chicken Tortilla Soup for your crock pot

1 lb shredded, cooked chicken (rotisserie is great)

1 (15 oz.) can diced tomatoes

1 (10 oz.) can enchilada sauce

1 medium onion, diced

1 small can Rotel (mild or hot)

1 tbs minced garlic

3 and 3/4 cups chicken stock

1 tsp cumin

2 tsp chili powder

1 tsp salt

1 bay leaf

1 (10 oz.) package frozen corn

8 corn tortillas

vegetable oil

Pour all the ingredients except the tortillas and the oil into your crock pot. Stir and cover. Cook on a low setting for 6 to 8 hours or a high setting for 3 to 4 hours.

Preheat you oven to 400 degrees when the soup is about 30 minutes from being done. Light brush both sides of the tortillas with oil and cut into strips. Then spread on a baking sheet and bake for 10 to 15 minutes. Sprinkle over the bowls of soup. I like to add a little Mexican shredded cheese and some sour cream too. Make up your corn bread and you have the perfect meal to share with your family or curl up on the couch and watch a good movie.

Until next time….have fun in the kitchen, experiment, and indulge your cravings.

Laura Clements is the pastry chef at Napoleon’s.