I made this the other day and it is fantastic! Easy, too! Other than cooking the chicken (or buy a rotisserie) and chopping the onion, everything else is just open the can and throw it in! I cooked this for 2 hours on the stovetop and it’s just as good:
Crockpot Tortilla Soup With Hatch Green Chile Enchilada Sauce Serves 8
Prep time: 30 minutes (including cooking chicken)
1 1/2 pounds cooked shredded chicken
1 15-ounce can diced tomatoes
1 14-ounce can Hatch Green Chile Enchilada Sauce
2 4-ounce cans Hatch Diced Green Chiles
1 15-ounce can pinto beans, drained
1 medium onion, chopped
2 tablespoons minced garlic
2 cups water
1 15-ounce can chicken broth
2 teaspoons each: cumin, chili powder, salt, black pepper (or to taste)
1 15-ounce can corn, drained
2 tablespoons cilantro, chopped
Garnish: Cheddar and/or Monterey Jack cheese, sour cream and avocado
In crockpot, combine all ingredients except cilantro and garnish. Cover and cook 6-8 hours.
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 or as garnish.
