Slow Cooker Chicken Enchilada Soup

• servings: 6 servings
• active time: 10 minutes
• total time: 4 hours 26 minutes

Ingredients

2 teaspoons extra virgin olive oil

1/2 cup chopped onion

3 garlic cloves (, minced)

3 cups low-sodium chicken broth

1 8-ounce can tomato sauce

1 to 2 teaspoons chili powder

1/4 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)

1/2 teaspoon dried oregano

1 pound boneless (, skinless chicken breast)

3/4 cup shredded reduced-fat cheddar cheese

1/4 cup chopped scallions

1/4 cup chopped fresh cilantro

1 medium (, 4-ounces avocado, optional)

6 tablespoons reduced-fat sour cream (, optional)

Directions

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

Modified recipe. Original recipe at https://www.foodiecrush.com/skinnytaste-slow-cooker-chicken-enchilada-soup-recipe/

Nutrition

• Calories: 228 kcal
• Total Fat: 8 g
• Saturated Fat: 3 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.01 g
• Cholesterol: 79 mg
• Sodium: 206 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 2 g
• Total Sugars: 1 g
• Protein: 23 g