"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Crock Pot Tortilla Soup Recipe

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This recipe for Crock Pot Tortilla Soup, by , is from The Fields Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Canna Schuch-Lanham
Added: Sunday, February 15, 2009
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lbs. cooked, shredded chicken
1-15 oz. can diced tomatoes
1-14 oz. HATCH Green Chili Enchilada Sauce
2 - 4 oz. HATCH Diced Green Chilies
1- 15 oz. can pinto beans, rinsed and drained
1 med. onion, chopped
2 T. minced garlic
2 c. water
1-15 oz. can chicken broth
2 tsp each chili powder, salt, pepper
1-15 oz. can corn
2 T. cilantro, chopped
Directions:
Directions:
Combine all ingredients except cilantro. Cover and cook for 6 to 8 hours.

Garnish with cheese, sour cream and avocados if desired.

 

 

 

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