Amy Elizabeth

Okay! I'm late to this thread but I LOVE my crock pot!! And I love soup! So I make a great Soup that i've NEVER had problems eating with my band! (And I have a lot of restriction!)
It's off the back of the Green Chili enchilada sauce and I've tried adapting it but have never liked it any better than as it was written!! So I stick with the original! It's spicy and yummy. I did edit it to cook in the crock pot so I'll make notes where I've changed it!
Product: HATCH Green Chile Enchilada Sauce
Recipe: Crock Pot Tortilla Soup with HATCH Green Chile Enchilada Sauce
Prep time: 30 minutes (including cooking chicken) About 10 minutes the way I do it!!
1 1/2 pounds cooked shredded chicken (I use frozen uncooked and just throw it in the crock pot!) At the end of the cook time I remove all the chicken and shred it with a fork, then return it to the soup!
1 15 oz. can diced tomatoes
1 14 oz. can HATCH Green Chile Enchilada Sauce
2 4 oz. cans HATCH Diced Green Chiles
1 15 oz. can pinto Beans, drained
1 medium onion, chopped
2 tbsp minced garlic
2 cups Water
1 15 oz. can chicken broth
2 tsp each: cumin, chili powder, salt, black pepper (or to taste)
1 15 oz. can corn, drained
2 tbsp cilantro, chopped
In crock pot, combine all ingredients except cilantro and garnish. Cover and cook for 10 to 12 hours on low (original recipe called for a 6 to 8 hour cook time since the chicken was already cooked). Cheddar and/or Monterey Jack cheese, sour cream and avocado for garnish.
To serve: Spoon into deep bowls and garnish with cheese, sour cream and avocado as desired. Tortillas or chips may be served on the side.
This is the YUMMIEST soup I've ever had ANYWHERE!