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Crockpot Tortilla Soup With Hatch Green Chile Enchilada Sauce
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Richard Lee Holbert
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Mar 19, 2009 11:22 PST
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Crockpot Tortilla Soup With Hatch Green Chile Enchilada Sauce
Serves 8
Prep time: 30 minutes (including cooking chicken)
1 1/2 pounds cooked shredded chicken
1 15-ounce can diced tomatoes
1 14-ounce can Hatch Green Chile Enchilada Sauce
2 4-ounce cans Hatch Diced Green Chiles
1 15-ounce can pinto beans, drained
1 medium onion, chopped
2 tablespoons minced garlic
2 cups water
1 15-ounce can chicken broth
2 teaspoons each: cumin, chili powder, salt, black pepper (or to taste)
1 15-ounce can corn, drained
2 tablespoons cilantro, chopped
Cheddar and/or Monterey Jack cheese, sour cream and avocado for garnish.
In crockpot, combine all ingredients except cilantro and garnish. Cover
and cook 6-8 hours.
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 or as
garnish.
Nutritional analysis per serving (without garnishes): 310 calories, 7
grams fat, 27 grams carbohydrates, 35 grams protein, 80 milligrams
cholesterol, 1,130 milligrams sodium, 5 grams dietary fiber, 21 percent
of calories from fat.
Source : Heather Witherspoon, Mom2MomDFW.com blogger via The meat-lovers
mailer on cooking-lists.com
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