MICHELE'S CROCK POT CHICKEN TORTILLA SOUP

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Michele's Crock Pot Chicken Tortilla Soup image

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)

Provided by momEgodess

Categories     Chicken

Time 6h10m

Yield 8 serving(s)

Number Of Ingredients 19

1 1/2 lbs 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 (15 ounce) can pinto beans, rinsed and drained
1 medium onion, chopped
2 tablespoons minced garlic
2 cups water
1 (15 ounce) can chicken broth
2 teaspoons cumin
2 teaspoons chili powder
2 teaspoons salt
2 teaspoons pepper
15 ounces corn, drained
2 tablespoons chopped cilantro
avocado, cubed
sour cream
shredded cheese, of your choice
tortillas or tortilla chips

Steps:

  • 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.

*** Explore more Michele's Crock Pot Chicken Tortilla Soup Recipes »

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