Slow Cooker: Enchilada Soup
INGREDIENTS
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• 6 dried California or New Mexico chiles
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• 7 cups water, divided
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• 1 tablespoon vegetable oil
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• 1 medium onion, chopped
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• 4 cloves garlic, minced
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• 1⁄3 cup dried pinto beans
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• 4 large tomatoes, coarsely chopped
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• 1 teaspoon cumin seed
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• 2 teaspoons dried Mexican oregano
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• Salt
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Toppings:
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• 1 cup tortilla chips made from stone-ground cornmeal
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• 1 cup grated sharp cheddar cheese or smoked Gouda
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• 1/2 cup sliced black California olives
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• 1/2 cup sliced scallions
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• 1/4 cup chopped fresh cilantro
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• 1/2 cup sour cream
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