Thursday, March 13, 2014
Chicken Enchilada Soup
Crockpot Chicken Enchilada Soup
2 tsp. olive oil
1/2 cup onion, chopped
3 cloves garlic, minced
3 c. low-sodium chicken broth
8 oz. can tomato sauce
1-2 tsp. canned chipotle chili in adobo sauce, chopped
15 oz. can black beans, rinsed and drained
14.5 oz can petite diced tomatoes
2 c. frozen corn
1 tsp. cumin
1/2 tsp. dried oregano
1 lb. chicken breasts
1/4 c. chopped green onions, for topping
cilantro, roughly chopped, for topping
sour cream, shredded cheese, & tortilla chips, for topping
Heat oil in a saucepan over medium heat. Add onion and garlic and saute until soft, about 3-4 minutes. Slowly add the chicken broth, tomato sauce, and chipotle chili and bring to a boil. Remove from heat and pour into crockpot.
To the crockpot, add beans, tomatoes, corn, cumin, and oregano and stir. Add the chicken breasts; cover and cook on low for 4-6 hours.
Remove chicken and shred with two forks. Place back into the soup, taste and add more salt if needed. Serve in bowls and top with desired toppings.