Inspiration: hatch enchilada sauce
Prep time: 30 minutes
Cook Time: 8-10 hours
Description: This recipe was found on the back of a hatch enchilada can. It sounded yummy and so I converted it to be able to simmer in a crock pot. It was full of flavor and a hint of spice, but not so much my kids wouldn't like it. Of course to kick it up a few notches, add your favorite pepper to the recipe and it will be spicier.
Ingredients
1 1/2 pounds frozen chicken pieces
1 15 oz. can diced tomatoes
1 14 oz. can HATCH Green Chile Enchilada Sauce
2 4 oz. cans HATCH Diced Green Chiles
1 15 oz. can pinto beans, drained ( I used a can of mixed beans)
1 medium onion, chopped
2 Tbsp minced garlic
2 cups water
1 15 oz. can chicken broth
2 tsp cumin
2 tsp chili powder
2 tsp salt (or to taste)
2 tsp black pepper (or to taste)
1 15 oz. can corn, drained
2 Tbsp cilantro, chopped
Optional toppings: Monterey Jack cheese, sour cream and avocado, tortilla strips
Directions:
1. Add in the spices, and broth to the crock pot. Stir to combine.
2. Add the frozen chicken to the bottom of the pot.
3. Pour in the rest of the ingredients
4. Cover and cook for 8-10 hours on low.
Tips and Tricks
To save time, I use frozen uncooked and just throw it in the crock pot. At the end of the cook time I remove all the chicken and shred it with a fork, then return it to the soup.
Hey, I love your theme of the site. It is so pretty and looks fun and beautiful at the same time. Very chic! and thank you so much for sharing this delicious recipe with us. I will definately try it at home.
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