Michele’s Crock Pot Chicken Tortilla Soup

Submitted by momEgodess

"I found this recipe on the label of the Green Enchilada sauce can...it is so tasty! I will make it again, but with a bit less heat. If Hatch brand isn't sold in your area, I am sure you can substitute others, I am just sad for you having to use inferior quality products! ;0)"

 

• Ready In: 6hrs 10mins
• Ingredients: 19
• Serves: 8

ingredients

• 680.38 g shredded cooked chicken (I had leftover rotisserie chicken and then tossed in 2 breasts from the freezer to get in the ball p)
• 425.24 g can diced tomatoes
• 396.89 g can hatch green enchilada sauce
• 2 (226.79 g) can hatch diced green chilies (it was a little too spicy for us, I will cut it back to one next time for us)
• 425.24 g can pinto beans, rinsed and drained
• 1 medium onion, chopped
• 29.58 ml minced garlic
• 473.18 ml water
• 425.24 g can chicken broth
• 9.85 ml cumin
• 9.85 ml chili powder
• 9.85 ml salt
• 9.85 ml pepper
• 425.24 g corn, drained
• 29.58 ml chopped cilantro
• avocado, cubed
• sour cream
• shredded cheese, of your choice
• tortillas or tortilla chips

directions

1. Combine all ingredients to the corn in the large crock pot.
2. Cook for 6 to 8 hours on low.
3. If using whole chicken breast remove before serving and shred with forks, then return to pot and stir.
4. The others items on list are for garnish after this bad boy is cooked.
5. Serve in your favorite soup bowls with chips and garnish of choice -- oh I added some more raw onions and would use green onions next time for some other green color.

Reviews

[animageofgrace]

Used black beans instead of pinto, Rotel for the diced tomatoes and green chilies. Love this soup! Added toppings, Sour Cream, Cheddar Cheese, Avocado, tortilla chips. Was so good with both had seconds! Spice level was just right - Mild to Medium. Even better the next day. Will be making this one again.

 

[Casual Cookie]

This was a very good tortilla soup, but too spicy for me. I didn't use Hatch brand products, and used "salsa verde" instead of enchilada sauce. It was supposed to be mild, but I guess it was spicier than I thought. Otherwise very nice, and very easy to make. I made it in a regular soup pot on the stove because I couldn't wait for a slow cooker. I didn't even cook the chicken first, I just cubed it raw and threw it in. The soup was yummy, in small amounts. I can't wait to make it again so I can fix the "heat".

 

[dteague]

This was fantastic! I used Mexican Rotel instead of the green chilis. It was a little too spicy for the kids, but mom and dad loved it!

 

[bangss]

Definitely wasn't too spicy for me! I'd add a bit more chili powder next time. :)<br/>Don't bother using cooked chicken if it's not immediately on hand - I used chicken breasts straight out of the freezer and cooked on high for about 5 hours, and they were fine. Also, I wouldn't add the corn until an hour or so before serving, because if it's in there the full time it just turns to mush. Also also, I didn't want to make a special trip to the store for avocados, but that would have been a better idea. I think the avocado is the extra step that makes this soup perfect (e.g. definitely add some as garnish).<br/>In any case, though, it was really good.

 

[CookinRN]

Forgot to add - use a rotisserie chicken when short on time.