Crock Pot Chicken Enchilada Soup
Author: Gina Homolka, Skinnytaste.com and The Skinnytaste Cookbook
- 2 tsp olive oil
- ½ cup onion, chopped
- 3 cloves garlic, minced
- 3 cups low sodium fat-free chicken broth
- 8 oz can tomato sauce
- 1-2 tsp chipotle chili in adobo sauce (or more to taste)
- ¼ cup chopped cilantro (plus more for garnish)
- 15 oz can black beans, rinsed and drained
- 14.5 oz can petite diced tomatoes
- 2 cups frozen corn
- 1 tsp cumin
- ½ tsp dried oregano
- 2 8 oz skinless chicken breasts (16 oz total)
- ¼ cup chopped scallions, for topping
- ¾ cup shredded reduced fat cheddar cheese
- fat-free sour cream (optional)
- Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.
- To the crockpot, add drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.
- Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste.
- Serve in bowls and top with fat free sour cream, cheese, scallions and cilantro. You can also top with avocado or crushed tortilla chips. Enjoy!
Serving size: 1.5 cups + cheese Calories: 261 Fat: 6.6 g Carbohydrates: 29.9 g Sugar: 4.1 g Sodium: 572 mg (without salt) Fiber: 6.7 g Protein: 25.4 g
Recipe by Fit Bottomed Girls at https://fitbottomedgirls.com/2015/01/skinnytastes-crock-pot-chicken-enchilada-soup/
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