Crock Pot Chicken Enchilada Soup

Name: Crock Pot Chicken Enchilada Soup
Prep time: 10 min
Total time: 6 h
Yield: 6
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); 6 Old El Paso Tortilla Bowls (to house the soup)

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Prep 10 min
Total 6 hr 0 min
Servings 6

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

Jun 21, 2017

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