Slow Cooker Chicken Enchilada Soup
This easy chicken enchilada soup has all of the flavors you love from chicken enchiladas but is lightened up and made in the slow cooker for a weeknight-friendly dinner the whole family will love.
Ingredients
- For the soup
- 2 teaspoons extra virgin olive oil
- ½ cup chopped onion
- 3 garlic cloves minced
- 3 cups low-sodium chicken broth
- 1 8- ounce can tomato sauce
- 1 to 2 teaspoons chipotle chile in adobo sauce chopped
- ¼ cup chopped fresh cilantro
- 1 15- ounce can low-sodium black beans rinsed and drained
- 1 14.5- ounce can petite diced tomatoes
- 2 cups frozen corn kernels
- 1 teaspoon ground cumin plus more to taste
- ½ teaspoon dried oregano
- 1 pound boneless skinless chicken breast
- Toppings
- ¾ cup shredded reduced-fat cheddar cheese
- ¼ cup chopped scallions
- ¼ cup chopped fresh cilantro
- 1 medium 4-ounces avocado (optional)
- 6 tablespoons reduced-fat sour cream optional
Instructions
- For the soup
- In a medium nonstick skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring until soft, about 3 minutes. Add to the slow cooker along with the broth, tomato sauce, chipotle in adobo, cilantro, beans, tomatoes, corn, cumin, and oregano. Add the chicken breasts. Cover and cook on low for 4 to 6 hours.
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
- For the toppings
- To serve, ladle into serving bowls and divide evenly. Top with cheddar cheese, scallions, cilantro, avocado, and sour cream (if using).
Notes
reprinted with permission by Gina Homolka, The Skinnytaste Cookbook