- Prep Time: 10m
- Cook Time: 5h
- Total Time: 5h 10m
- Serves: 6 people
- Yield: 6 servings
Ingredients
Black Bean and Chicken Enchilada Soup
- 2 tsp. olive oil or cooking spray
- 1/2 c chopped onion
- 3 garlic cloves
- 3 c low sodium chicken broth
- 8 oz can tomato sauce
- 1 tsp. chipotle chile in adobo sauce, chopped
- 1/4 c chopped fresh cilantro
- 15 oz can low sodium black beans, rinsed and drained
- 14 1/2 oz can petite diced tomatoes
- 2 c frozen corn kernels
- 1 tsp. ground cumin (plus more to taste)
- 1/2 tsp. dried oregano
- 1 lb boneless, skinless chicken breasts
Optional Toppings
- 3/4 c shredded reduced-fat cheddar cheese
- 1/4 c chopped scalions
- 1/4 c chopped fresh cilantro
- 1 medium Haas avocado, thinly sliced
- 4 tbsp. reduced-fat sour cream
Instructions
- In a medium, nonstick skillet, heat olive oil and add onion and garlic. Stir and cook about 3 minutes or until soft.
- Add onions and garlic to crock pot, along with broth, tomato sauce, chipotle in adobo, cilantro, beans, tomatoes, corn, cumin, oregano and chicken breasts.
- Cover and cook on low in crock pot for 4-6 hours.
- Remove chicken and shred using two forks, then return to crock pot.
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