Name: Crock Pot Chicken Enchilada Soup Recipe
Prep time: 10 min
Cook time: 20 min
Yield: 6
Ingredients: 2 tsp olive oil; ½ cup onion; 3 garlic cloves; 3 cups chicken broth; 8 oz tomato sauce; 2 tsp chipotle chili in adobo sauce; ¼ cup cilantro; 15 oz black beans; 14½ oz tomatoes; 2 cups frozen corn; 1 tsp cumin; ½ tsp dried oregano; 2 skinless chicken breasts; For Topping:; ¾ cup part skim cheddar cheese; ¼ cup Scallions; ¼ cup cilantro; 4 oz haas avocado; 6 tbsp sour cream

How To Make Crock Pot Chicken Enchilada Soup

This chicken enchilada soup is a decadent and hearty meal to prepare on cold days. Chicken enchilada cooked into a warm and filling soup using a crackpot.

Preparation: 10 minutes

Cooking: 20 minutes

Total: 30 minutes

Serves:

Ingredients

2tspolive oil
½cuponion,chopped
3garlic cloves,minced
3cupschicken broth,less sodium
8oztomato sauce,can
2tspchipotle chili in adobo sauce,or more to taste
¼cupcilantro,chopped, plus more for garnish
15ozblack beans,can, rinsed, and drained
14½oztomatoes,can, petite diced
2cupsfrozen corn
1tspcumin
½tspdried oregano
2skinless chicken breasts,16 oz total

For Topping:

¾cuppart skim cheddar cheese,shredded
¼cupscallions,chopped
¼cupcilantro,chopped
4ozhaas avocado,or 1 small, diced
6tbspsour cream,reduced fat, optional

Instructions

Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft for 3 to 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 the crockpot.
Add the drained beans, diced tomatoes, corn, cumin, oregano, and stir. Add the chicken breasts. Cover and cook on low heat for 4 to 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.