Crock Pot Chicken Enchilada Soup | Skinnytaste

By adriennehannis

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)
• 15 oz can black beans, rinsed and drained
• 14.5 oz 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)
• 1/4 cup chopped scallions, for topping
• 3/4 cup shredded reduced fat cheddar cheese
• fat free sour cream (optional)
• Read more at http://www.skinnytaste.com/crock-pot-chicken-enchilada-soup/#1U15MO4oieo1f1wr.99

Details

Servings 1
Adapted from skinnytaste.com

Preparation

Step 1

Whether you want to make your meals ahead to freeze for the month, or save your leftovers for lunch. To reheat you can microwave or reheat over the stove.

Directions:

Heat oil in a saucepan over medium-low heat.

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.

Add drained beans, diced tomatoes, corn, cumin, oregano and stir.

Cover and cook on low heat for 4-6 hours.

Serve