Crock Pot Chicken Enchilada Soup Recipe Recipes Net

Ingredients

2tspolive oil

½cuponion,chopped

3garlic cloves,minced

3cupschicken broth,less sodium

8oztomato sauce,can

2tspchipotle chili in adobo sauce,or more to taste

¼cupcilantro,chopped, plus more for garnish

15ozblack beans,can, rinsed, and drained

14½oztomatoes,can, petite diced

2cupsfrozen corn

1tspcumin

½tspdried oregano

2skinless chicken breasts,16 oz total

¾cuppart skim cheddar cheese,shredded

¼cupscallions,chopped

¼cupcilantro,chopped

4ozhaas avocado,or 1 small, diced

6tbspsour cream,reduced fat, optional

Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft for 3 to 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 the crockpot.

Add the drained beans, diced tomatoes, corn, cumin, oregano, and stir. Add the chicken breasts. Cover and cook on low heat for 4 to 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 cheese, avocado, scallions, and cilantro.