Crock Pot Chicken Enchilada Soup

contributed by Jan Margheim

yield: 6  1 1/2 cup servings

2 tsp olive oil

1/2 cup onion chopped

3 cloves garlic

3 cups fat free chicken broth

8 oz can tomato sauce

1-2 tsp chipotle chili in adobo sauce (more to taste)*

1/4 cup chopped cilantro

1 15 oz can black beans, rinsed and drained

1 14 oz can petite diced tomatoes

2 cups frozen corn

1 tsp cumin

1/2 tsp oregano

2 8oz. skinless chicken breasts

1/4 cup chopped scallions, for topping

3/4 cup reduced fat cheddar cheese

sour cream (optional)

Heat oil in a sauce pan over medium low heat. Add onion and garlic and saute until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to boil. Add cilantro and remove from heat. Pour into crockpot. To the crockpot, add drained beans, diced tomatoes, corn cumin, and 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 to soup. Add salt to taste. Serve in bowls and top with sour cream, cheese, scallions and additional cilantro. You can also top with avocado or crushed tortilla chips.

*I did not use the chipotle chile in adobo sauce. I don’t like it. It tastes like burned plastic to me. My son informed me that that is a “smoky” flavor. To which I replied, whatever. Anywho, I replaced it with regular chili powder and it tasted fine to me.

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