1/2 tsp chipotle chili in adobo sauce (or more to taste)
1/4 cup chopped cilantro (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
1/2 tsp dried oregano
2 8 oz skinless chicken breasts
1/4 cup chopped scallions, for topping
3/4 cup shredded reduced fat cheddar cheese
fat free sour cream (optional)
Instructions
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! 260.9
calories per 1 1/2 cups
Originally Submitted
1/11/2012
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