Crock Pot Chicken Enchilada Soup

Steps

• 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.