Michele’s Crock Pot Tortilla Soup

This recipe is from a can of Hatch Green Chilie Enchilada Sauce. The can is yellow, and I found it in the Mexican food section of my local Wal-Mart. It's super easy, and really lowfat/healthy depending on what you use to garnish it with. 


·       1 1/2 lbs shredded cooked chicken (I have used canned, frozen fajita, and leftover diced frozen chicken.

·       1 (15 ounce) can diced tomatoes

·       1 (14 ounce) can hatch green enchilada sauce

·       2 (4 ounce) cans hatch diced green chilies (I’ve also used the regular green diced chilies)

·       1 (15 ounce) can pinto beans, rinsed and drained (we like using two cans)

·       1 medium onion, chopped (I’ve used dried onions, and frozen diced onions)

·       2 tablespoons minced garlic

·       2 cups water

·       1 (15 ounce) can chicken broth

·       2 teaspoons cumin, chili powder, salt, and pepper (I only use 1/2 tsp of salt)

·       15 ounces corn, drained

·       Optional Garnish: chopped cilantro, cubed avocado, sour cream, shredded cheese, and tortilla chips



Combine all ingredients to the corn in the large crock pot. Cook for 6 to 8 hours on low.

The others items on list are for garnish.


No comments: