Crock Pot Enchilada Soup

2 tsp. olive oil
1/2 cup onion, chopped
3 cloves garlic, minced
1/2-1 cup diced sweet peppers (optional, not part of the original recipe)
3 cup 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 (use 3 cans if doubling recipe)
14.5 oz can petite diced tomatoes (we prefer fire-roasted or w/ green chiles)
2 cup frozen corn or drained canned corn
1 tsp. cumin
1/2 tsp. dried oregano
2- 8 oz skinless chicken breasts (16 oz total)
1/4 c. chopped green onions, for topping
1/4 c. chopped cilantro
1-2 diced avocados
3/4 cup shredded white cheddar cheese
Sour cream or plain Greek yogurt (optional)
6 corn tortillas, cut into strips (Optional, not part of the original recipe. I used this rather than the recommended tortilla chips to make it healthier and we all enjoyed it.)
OR Tortilla strips found in the salad topper section.
Heat oil in a saucepan over medium-low heat. Add onion, garlic, and peppers 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 Crock Pot, 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. Add chicken back into the soup, adjust salt and cumin to taste. (I added the tortilla strips at this point. You could also add them to each bowl while it is still hot.) 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!
via Mary Starr

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