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…….

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2 Responses to “Crock Pot Tortilla Soup w/Hatch Green Chilies”

1. kj5si says:

   August 30, 2010 at 3:37 p08  (Edit)

   Pete, with my ulser, I cannot eat hot stuff (spicy hot), so tell me before I try this, IS IT HOT?

2. Pete says:

   August 30, 2010 at 3:37 p08  (Edit)

   If you get the mild sauce and chilis it should not be hot, but it will be spicy…Out here, we have to be careful about telling folks what is hot and what is not, our mouths get used to the spicy stuff and we tend to lean toward the hot side. Maybe have the wife make it when friends or family is coming over and to make another dish so if it is hot you will still have a little to eat…..