Crock Pot Chicken Enchilas Soup

One of my favorite soups to make. I love this recipe even more because it’s make in the crockpot.img_2759Once the soup is made you can add your own toppings.

This is what you will need:

2 tsp olive oil
1/2 cup onion, chopped
3 cloves garlic, minced
3 cups less sodium 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 skinless chicken breasts (16 oz total)
For topping:
3/4 cup shredded part skim cheddar cheese
1/4 cup chopped scallions
1/4 cup chopped cilantro
4 oz (1 small) haas avocado, diced
6 tbsp reduced fat sour cream, optional

Heat oil in a saucepan over medium-low heat. 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. Pour into crock pot.
img_2743Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with cheese, avocado, scallions and cilantro. Also great with sour cream or crushed tortilla chips. Enjoy!
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