Friday, July 19, 2013

Chicken Enchilada Soup

Today, I worked from home and around 2pm was starving. I was going to save this for dinner but instead whipped it up quickly for lunch. It is super easy to make and so good. To do the chicken, I boiled it and then shredded it in the KitchenAid mixer. Once again, it's a SkinnyTaste recipe! I did make a lot of edits due to what I had on hand though. 

Crock Pot Chicken Enchilada Soup (except I didn't use a crockpot!)

  • 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 (replaced this with about a 1/2 cup of Pace Salsa)
  • 1-2 tsp chipotle chili in adobo sauce (or more to taste) - didn't use
  • 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  - didn't have any
  • 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)


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.

To the crockpot, add 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 fat free sour cream, cheese, scallions and cilantro. You can also top with avocado or crushed tortilla chips. Enjoy!

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