Hatch Green Chile – Tomatillo Enchilada Soup

This amazing soup was dreamt up by Gregg and Charlotte’s daughter, Gabby, after I sent her home with a jar of our Hatch Green Chile – Tomatillo Enchilada Sauce.

Ingredients:

 

24 oz Chicken broth 

8 oz. Cream Cheese

15 oz, Green Tomato & Hatch Green Chile Salsa

1 cup Heavy Cream

1/2 cup diced fire roasted Hatch Green Chiles  

3-4 diced chicken breasts

1 cup Hatch Green Chile – Tomatillo Enchilada Sauce (recipe below)

 

1. This one is simple.  Add all the ingredients to a slow cooker, or instant pot on slow cooker setting and cook on high for 4-5 hours.  Top with shredded Monterey Jack Cheese and crushed tortilla chips.  ENJOY!

 

For the Sauce:

 

8 oz.  Hatch chile peppers, chopped (or Anaheim chile peppers if you cannot find Hatch)  

2 t olive oil  

1/3 pound tomatillos, papery coverings removed and diced

1 medium white onion thinly sliced

3 cloves garlic peeled and coarsely chopped

1 jalapeño pepper stem, seeds and membrane removed, finely diced

1 t ground cumin  

1 cups water

salt and freshly ground black pepper   

 

1. Heat olive oil in a large saucepan over medium heat.

2. Add tomatillos, onion, garlic and jalapeño cook and stir until soft, about 15 minutes.

3. Add chopped chiles, cumin and water and bring to boil.

4. Reduce heat, cover and simmer 10 minutes, stirring occasionally.

5. Season to taste with salt and pepper. Blend in the blender with a towel on the lid if the sauce is hot.

 

Equipment used:

Vitamix Blender

Ninja – Foodi PossibleCooker PRO, 8.5qt Multi-Cooker

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