Enchiladas in a bowl!
Chicken Enchilada Soup
Adapted (slightly) from Skinny Taste
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.