CROCK POT CHICKEN ENCHILADA SOUP
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3 Freestyle Points 333 calories TOTAL TIME:30 min- 4 hours Everything you love about chicken enchiladas… in one big bowl! I love turning classic meals into soups, it’s an easy (maybe even lazy) way to make a dish that only dirties one pot! | |
2 tsp | olive oil |
1/2 cup | onion, chopped |
3 cloves | garlic, minced |
3 cups | less sodium 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 |
14.5 oz | can petite diced tomatoes |
2 cups | frozen corn |
1 tsp | cumin |
1/2 tsp | dried oregano |
2 | skinless chicken breasts, (16 oz total) |
For topping: | |
3/4 cup | shredded part skim cheddar cheese |
1/4 cup | chopped scallions |
1/4 cup | chopped cilantro |
4 oz (1 small) | haas avocado, diced |
6 tbsp | reduced fat sour cream, optional |
DIRECTIONS: Slow Cooker: 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. Add the 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 cheese, avocado, scallions and cilantro. Also great with sour cream or crushed tortilla chips. Enjoy! or Instant Pot: Press saute on the Instant Pot. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and cilantro. Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on high pressure for 20 minutes. Quick or natural release. 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. Also great with sour cream or crushed tortilla chips. Enjoy! NUTRITION INFORMATION Yield: 6 Servings, Serving Size: 1 1/2 cups Amount Per Serving: Freestyle Points: 3 Points +: 8 Calories: 333 calories Total Fat: 10g Saturated Fat: 2.5g Cholesterol: 65.5mg Sodium: 812.5mg Carbohydrates: 35g Fiber: 9.5g | |
Sugar, 6g |
Protein: 30g
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