Chicken Enchilada Soup

Name: Chicken Enchilada Soup
Yield: 6 servings
Ingredients: 2 tsp Olive oil; 1/2 cup Chopped onion; 3 cloves Garlic, minced; 3 cups Chicken broth (Low sodium); 1-8oz Tomato sauce; 1-2 tsp Chipotle chili , chopped (In Adobe sauce); 1/2 cup Fresh cilantro (Divided); 1 can Black beans (15 oz); 1 can Diced tomatoes (14.5 oz); 2 cups Frozen corn; 1 tsp Cumin; 1/2 tsp Dried oregano; 1 pound Boneless skinless chicken breasts; 3/4 cup Cheddar cheese; 1/4 cup Chopped scallions; 1 Avacado; 6 Tbs Sour cream

gail.george

Serves 6

Slow Cooker Recipe

↬ Adapted from Skinnytaste Cookbook

Ingredients

2 tsps Olive oil
½ cup Chopped onion
3 cloves Garlic, minced
3 cups Chicken broth (Low sodium)
1-8 oz Tomato sauce
1-2 tsps Chipotle chili, chopped (In Adobe sauce)
½ cup Fresh cilantro (Divided)
1 can Black beans (15 oz)
1 can Diced tomatoes (14.5 oz)
2 cups Frozen corn
1 tsp Cumin
½ tsp Dried oregano
1 pound Boneless skinless chicken breasts
¾ cup Cheddar cheese
¼ cup Chopped scallions
1 Avacado
6 tbs Sour cream

Instructions

Keep screen awake

1
In med skillet, heat oil over med heat. Add chopped onion and garlic. Add to slow cooker along with broth, tomato sauce, chipotle in Adobe, 1/4 cup chopped cilantro, beans, tomatoes, corn, cumin, and oregano. Add chicken. Cover and cook for on low.
2
Remove chicken and shred with fork. Return to slow cooker.
3
To serve: ladle into 6 bowls. Top with 2 Tbs cheddar, scallions, cilantro, Avacado, and sour cream.

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