Recipe: Crock Pot Tortilla Soup with HATCH Green Chile Enchilada Sauce

1 1/2 pounds cooked shredded chicken
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 6-8 hours. 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.

Toss it or keep it: Oh my gosh, keep this recipe. My husband and I agreed that this soup is better than most restaurant versions we’ve had. I ate two bowls and wanted to lick them clean. Depending on your kids palate, it might be a bit spicy.

 I hope your grocer carries the Hatch Brand…If not fuss at him until he will…It’s gooooood…….