Crock Pot Chicken Enchilada Soup

The perfect comfort food, especially when served in quick and easy bowls. By Casey Palmer, Canadian Dad ...MORE + LESS -

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)

6 Old El Paso Tortilla Bowls (to house the soup)

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1

Heat oil in a saucepan over medium-low heat.
2

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.
3

Pour into crock pot.
4

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.
5

Remove chicken and shred with two forks.
6

Add chicken back into the soup, adjust salt and cumin to taste.
7

Serve in bowls and top with fat free sour cream, cheese, scallions and cilantro.
8

Serve hot in Old El Paso Tortilla Bowls.