Ingredients:

• 2 onions, chopped (about 2 cups)

• 1 tablespoon olive oil

• 1 cup chicken broth

• 2 (4-ounce) cans chopped green chiles, including liquid

• 2 (14-ounce) cans Hatch enchilada sauce

• 2 (8-ounce) cans tomato sauce

• 1 (14-ounce) bag frozen, Southwest vegetables, or 1 (14 to 15-ounce) can each black beans and corn kernels, drained

• 1 (8-ounce) can corn kernels, including liquid

• 4 to 5 cups cooked shredded chicken, or meat of choice

• 2 ounces grated white cheddar cheese for garnish

• Minced cilantro or parsley (optional)
   
  

Preparation:

1. In a large saucepan sauté onions in olive oil over medium-high heat until lightly browned.

2. Add chicken broth and bring to a simmer. Transfer the onion mixture to a Slow-Cooker and add green chiles, enchilada sauce and tomato sauce and set on low heat. Cover and cook for 1½ hours.

3. Remove cover and add the frozen vegetables and meat of choice. Replace the cover and cook on low setting for 2 to 3 hours or until hot and ready to serve.

4. Serve with grated cheese, tortilla chips or cornbread.

5. Makes 10 to 12 servings.