Crockpot Chicken Enchilada Soup

By natcat

From skinnytaste.com

Ingredients

• 2 tsp olive oil
• 1/2 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)
• 1/4 cup chopped cilantro (plus more for garnish)
• 1 can black beans, rinsed and drained
• 1 can petite diced tomatoes
• 2 cups frozen corn
• 1 tsp cumin
• 1/2 tsp dried oregano
• 2 8 oz skinless chicken breasts (16 oz total)

Preparation

Step 1

Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft. Slowly add chicken broth, tomato sauce and chipotle adobo and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.
To the crockpot, stir in drained beans, tomatoes, corn, cumin, oregano. Add 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 with reduced fat cheese, fat free sour cream, crushed tortilla chips, avacado, etc.