1 1/2 lbs. cooked chicken, I use a whole store bought rotisserie chicken
1 15oz. can diced tomatoes
1 14oz. can HATCH Green Chili Enchilada Sauce
2 4oz. cans HATCH Diced Green Chilies
1 15oz. can pinto beans, rinsed and drained
1 medium onion chopped
2 Tbs. minced garlic
2 cups water, I use 1 cup
1 15oz. can chicken broth, I use 2
2 tsp. of each, cumin & chili powder
salt and pepper to taste, I skip this
1 15 oz. can corn, drained
1 Tbs. chopped cilantro, I skip this
Combine all ingredients in crock pot, except cilantro. Cover and cook for 6-8 hour. To serve spoon into bowls and garnish with cilantro, cheese, sour cream, avocado and tortilla chips.
Notes: Use a cooked rotisserie chicken, it makes life easier =). You can make this on the stove top just let it simmer for 45 minutes to an hour. I also add an extra 1/2 cup of chicken broth, I like it soupy.