This is a favorite recipe of mine off the back of a can of Hatch Green Chile Enchilada Sauce - super easy and so good, so I'm hoping I can still use it. Since it relies heavily on canned foods, I always use the healthier, no sodium or reduced sodium varieties. I can't seem to find any info on the boards about canned enchilada sauce - is it typically okay for most people? Would this recipe work with the substitutions noted?
Crockpot Tortilla Soup
1 1/2 lbs cooked, shredded chicken
1 15-oz can diced tomatoes
1 14-oz can green chile enchilada sauce
2 4-oz cans diced green chiles
1 15-oz can pinto beans, rinsed and drained
1 medium onion, chopped
2 tbsp minced garlic
2 cups water
1 15-oz can chicken broth
2 tsp each of cumin, chili powder, salt and black pepper (or to taste)
1 15-oz can corn, drained (wondering if I should omit or sub creamed corn instead?)
2 tbsp cilantro, chopped
garnish:
shredded cheddar/monterey jack cheese (sub soy)
sour cream (again, sub soy)
avocado
tortillas or baked corn chips
In crockpot, combine all ingredients except cilantro and garnish. Cover and cook for 6-8 hours.
Spoon into deep bowls, stir in cilantro and garnish as desired. Best with cheese and sour cream stirred in and lots of corn chips either on side or crumbled and mixed in!
Note: If you like your soup with more stuff and less liquid (like me) you can reduce water a bit or add more tomatoes/beans/etc.
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Question on recipe: Crockpot Tortilla Soup
