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CROCK POT CHICKEN ENCHILADA SOUP

CROCK POT CHICKEN ENCHILADA SOUP Categories:
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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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