Slow Cooker Chicken Enchilada Soup
From The Skinnytaste Cookbook. Enjoy a healthy bowl of Skinnytaste's Slow Cooker Chicken Enchilada Soup. Serve with taco toppings, like sour cream, avocadol, and hot sauce.
Ingredients
- 2 teaspoons olive oil
- ½ cup chopped onion
- 3 garlic cloves, minced
- 3 cups low-sodium chicken broth
- 1 8 oz can tomato sauce
- 1 to 2 teaspoons chipotle chile in adobo sauce, chopped
- ¼ cup fresh cilantro, chopped
- 1 15 oz can low-sodium black beans, rinsed and drained
- 1 15 oz can petite diced tomatoes
- 2 cups frozen corn kernels
- 1 teaspoon ground cumin, plus more to taste
- ½ teaspoon dried oregano
- 1 pound boneless skinless chicken breasts
Toppings:
- ¾ cup shredded reduced-fat cheddar cheese
- ¼ cup chopped scallions
- ¼ cup chopped fresh cilantro
- 1 avocado (optional)
- 6 tablespoons reduced-fat sour cream, optional
Instructions
- In a medium nonstick sillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring until soft, about 3 minutes. Add to the slow-cooker along with the broth, tomato sauce, chipotle in adobo, cilantro, beans, tomatoes, corn, cumin, and oregano.
- Add the chicken breasts. Cover and cook on low for 4 to 6 hours.
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
- To serve, ladle into serving bowls and dividing evenly. Top with cheddar cheese, scallions, cilantro, avocado, and sour cream (if using).
Notes
reposted from JAN 2015
Nutrition Facts
Calories: 258kcal, Carbohydrates: 18g, Protein: 23g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 52mg, Sodium: 212mg, Potassium: 611mg, Fiber: 2g, Sugar: 1g, Vitamin A: 176IU, Vitamin C: 6mg, Calcium: 102mg, Iron: 3mg