Crock Pot Chicken Enchilada Soup
- 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)
- Produce
- Black beans (1 15 oz can)
- Cilantro (1/4 cup)
- Corn, frozen (2 cups)
- Cumin (1 tsp)
- Garlic (3 cloves)
- Onion (1/2 cup)
- Oregano, dried (1/2 tsp)
- Scallions (1/4 cup)
- Tomatoes, petite (1 14.5 oz can)
- Meat
- 8 oz skinless chicken breasts, skinless (2)
- Canned Goods
- Chicken broth, low sodium fat-free (3 cups)
- Condiments
- Chipotle chili in adobo sauce (1 tsp)
- Tomato sauce (1 8 oz can)
- Cooking & Baking
- Olive oil (2 tsp)
- Dairy
- Cheddar cheese, reduced fat (3/4 cup)
- Sour cream, fat free (1)
Preparation
Read recipe preparation on skinnytaste.com
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Recipe Stats
Published December 29, 2011 (1 year ago).
818 people saved this recipe.
