Feb 24th is National Tortilla Chip Day. Another food holiday and who doesn’t love tortilla chips. Well, I’m sure some people don’t. But I love them. So on this day, eat as many chips as you want. Or cook something with tortilla chips. I couldn’t find any information on the origins of this holiday, but I did find some information on the origins of the tortilla chip.
Did you know that tortilla chips were invented by Rebecca Webb Carranza in Los Angeles in the 1940′s as a way to use misshaped tortillas that came out of an automated tortilla machine. These rejected tortillas were cut into triangles, fried, and sold for a dime a bag by the El Zarape Tortilla Factory. They became immensely popular and in 1994, Carranza received the Golden Tortilla Award for her contribution to the Mexican food industry.
Why don’t you try Slow Cooker Tortilla Chicken Soup tonight?
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes,
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
To serve, place a handful of tortilla chips (slightly crushed) in the bottom of a bowl and spoon the soup on top.