Tuesday, January 31, 2012

Chicken Enchilada Soup

Enchiladas in a bowl!

Chicken Enchilada Soup
Adapted (slightly) from Skinny Taste
6 Servings

2 t. Olive Oil
1/2 C. Onion, chopped
3 cloves Garlic, minced
3 C. Veggie Broth
8 oz. can Tomato Sauce
1 Jalapeno Pepper
1/4 C. Cilantro, chopped
15 oz. can Black Beans, rinsed and drained
14.5 oz. can Diced Tomatoes
2 C. frozen Corn
1 t. Cumin
1/2 t. Oregano
2 8-oz. skinless Chicken Breasts
1/4 C. Scallions, chopped, for topping
3/4 C. Cheddar Cheese, shredded

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 jalapenos and bring to a boil.  Add cilantro and pour into crock pot.

To the crockpot, add drained beans, diced tomatoes, corn, cumin, and oregano.  Stir.  Add the chicken breasts; cover and cook on high 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 and scallions.

No comments:

Post a Comment