CHICKEN TORTILLA SOUP WITH GREEN ENCHILADA SAUCE RECIPES

Name: Michele’s Crock Pot Chicken Tortilla Soup
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 8 serving(s)
Ingredients: 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

MICHELE’S CROCK POT CHICKEN TORTILLA SOUP RECIPE - FOOD.COM

Michele’s Crock Pot Chicken Tortilla Soup Recipe - Food.com 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)

Total Time 6 hours 10 minutes

Prep Time 10 minutes

Cook Time 6 hours

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

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.

Nutrition Facts : Calories 319.5, FatContent 7.5, SaturatedFatContent 1.9, CholesterolContent 63.8, SodiumContent 1484, CarbohydrateContent 34.7, FiberContent 7.7, SugarContent 8.8, ProteinContent 30.3

EASY CHICKEN ENCHILADA SOUP RECIPE | ALLRECIPES

Easy Chicken Enchilada Soup Recipe | Allrecipes image

Pressure cooker or slow cooker! Super easy set-it-and-forget-it meal, with all the enchilada taste in a soup. Garnish with cilantro, avocado, red onion, shredded cheese, sour cream, and tortilla strips or chips.

Provided by Gregory Chapman

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 pounds skinless, boneless chicken breast halves
2 (14 ounce) cans black beans, rinsed and drained
2 cups chicken stock
1 (15 ounce) can whole kernel corn, drained
1 (14 ounce) can fire-roasted diced tomatoes, with juice
1 (10 ounce) can enchilada sauce
1 (4 ounce) can diced green chiles
1 white onion, diced
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground cumin

Steps:

Combine chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin in a multi-functional pressure cooker. Close and lock the lid. Select Stew mode and cook on high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove chicken, shred it with 2 forks, and return it to the soup.

Nutrition Facts : Calories 389.9 calories, CarbohydrateContent 45.5 g, CholesterolContent 78.3 mg, FatContent 5.4 g, FiberContent 12.1 g, ProteinContent 41.1 g, SaturatedFatContent 1.3 g, SodiumContent 1915 mg, SugarContent 5.6 g

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MICHELE’S CROCK POT CHICKEN TORTILLA SOUP RECIPE - FOOD.COM

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)
From food.com
Reviews 5.0
Total Time 6 hours 10 minutes
Calories 319.5 per serving

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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