I’ve been a fan of the Skinnytaste website for awhile now, so it was no surprise that I loved the cookbook, The Skinnytaste Cookbook. But it really says a lot when meals are husband and toddler-approved, so I had to share my praises. And I told you guys I wouldn’t leave you hanging when it came to a recipe, so here you are! This chicken enchilada soup uses the Crock-Pot, every mom’s best friend, and while you do have to do a bit of cooking before throwing everything in the pot, it’s well worth it to have a meal ready to eat when you get home. This also freezes well — and eats well of course!
The Skinnytaste Cookbook’s Crock Pot Chicken Enchilada Soup
- 2 tsp olive oil
- ½ cup onion, chopped
- 3 cloves garlic, minced
- 3 cups low sodium fat-free chicken broth
- 8 oz can tomato sauce
- 1-2 tsp chipotle chili in adobo sauce (or more to taste)
- ¼ 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
- ½ tsp dried oregano
- 2 8 oz skinless chicken breasts (16 oz total)
- ¼ cup chopped scallions, for topping
- ¾ cup shredded reduced fat cheddar cheese
- fat-free sour cream (optional)
- 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!
Have you been sipping on any delicious soups with the weather being so cold? —Jennifer