Michele’s Crock Pot Chicken Tortilla Soup
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)
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INGREDIENTS
Nutrition- 1 1⁄2lbs shredded cooked chicken (I had leftover rotisserie chicken and then tossed in 2 breasts from the freezer to get in the ball p)
- 1(15 ounce) can diced tomatoes
- 1(14 ounce) can hatch green enchilada sauce
- 2(4 ounce) cans hatch diced green chilies (it was a little too spicy for us, I will cut it back to one next time for us)
- 1
- 1
- 2tablespoons minced garlic
- 2cups water
- 1(15 ounce) can chicken broth
- 2teaspoons cumin
- 2teaspoons chili powder
- 2teaspoons salt
- 2teaspoons pepper
- 15
- 2tablespoons chopped cilantro
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DIRECTIONS
- Combine all ingredients to the corn in the large crock pot.
- Cook for 6 to 8 hours on low.
- If using whole chicken breast remove before serving and shred with forks, then return to pot and stir.
- The others items on list are for garnish after this bad boy is cooked.
- 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.
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