Crockpot Chalupa Soup Recipes

CROCKPOT CHALUPA SOUP

Steps:

• Place frozen pork roast in the crockpot.
• Add next 10 ingredients (through Cumin).
• Cook on low for 8-10 hours.
• Shred pork (should fall apart easily) and add cilantro, picante sauce, and juice from one lime.
• Serve immediately.

PORK CHALUPAS

Steps:

• Place the roast inside a slow cooker coated with cooking spray. In a separate bowl, stir together the beans, 2 cans of the chile peppers, chili powder, cumin, salt, oregano, and garlic powder. Pour the whole mixture over the roast, and add enough water so that the roast is mostly covered. Jiggle the roast a little to get some of the liquid underneath.
• Cover, and cook on Low for 8 to 9 hours. Check after about 5 hours to make sure the beans have not absorbed all of the liquid. Add more water if necessary 1 cup at a time. Use just enough to keep the beans from drying out.
• When the roast is fork-tender, remove it from the slow cooker, and place on a cutting board. Remove any bone and fat, then shred with forks. Return to the slow cooker, and stir in the remaining can of green chilies. Heat through, and serve with flour tortillas and your favorite toppings.

SLOW-COOKER CHALUPA DINNER BOWL

Steps:

• Spray 6-quart slow cooker with cooking spray. In slow cooker, place beans; top with pork roast. Add green chiles, garlic, chili powder, salt, oregano and cumin. Pour broth evenly over top of pork.
• Cover; cook on High heat setting 6 hours. Remove pork from slow cooker to large plate; remove bones and fat. Pull pork into large pieces with 2 forks; return to slow cooker. Stir in tomatoes. Cook uncovered 1 hour or until liquid is slightly thickened.
• To serve, divide shredded lettuce among heated taco salad shells. Using slotted spoon, spoon about 1 cup pork and bean mixture over lettuce in each shell.

CHALUPAS

Steps:

• Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. , In a 3-qt. slow cooker, combine the 3-1/2 cups water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender. , Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. Boil, uncovered, for 15-20 minutes or until reduced to 1-1/2 cups. Add meat and bean mixture; heat through. , To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa.

CROCK POT CHALUPA

Steps:

• Soak beans overnight and drain.
• Add all ingredients to the slow cooker.
• Cook on high for 5 hours, or on low for 10 hours, or until meat falls apart and beans are done. Every slow cooker is different! You may need to add more water.
• If you have a bone from the roast, remove it, and "mash" beans, if you like.
• Uncover and cook for about a 30 minutes until desired thickness is reached.
• Serve with tortillas or tortilla chips with lots of toppings!
• IF you end up with too many leftovers, these can be made into burritos and frozen. Just add some cheese and salsa!

CHALUPA SOUPA ( SOUP )

Steps:

• In a medium soup kettle over medium heat, cook pepper, onion and garlic in 1/4 cup of the chicken broth, stirring, until tender.
• Add the beans, stir till smooth then add the rest of the broth, minced turkey, chili powder and Tabasco sauce.
• Stir and cook until heated through.
• Ladle into soup bowls, sprinkle cheese and tomatoes on top.
• Crumble 3-4 chips over cheese and tomatoes.
• Serve remaining chips on the side.