Description
Chicken Enchilada Soup has everything you love about chicken enchiladas… in one big bowl of soup!
Yield: 6Servings | Serving Size: 11/2 cups
Ingredients
2tspolive oil
1/2cuponion, chopped
3clovesgarlic, minced
3cupsless sodium chicken broth
8ozcan tomato sauce
1-2tspchipotle chili in adobo sauce, or more to taste
1/4cupchopped cilantro, plus more for garnish
15ozcan black beans, rinsed and drained
14.5ozcan petite diced tomatoes
2cupsfrozen corn
1tspcumin
1/2tspdried oregano
2skinless chicken breasts, 16 oz total
For topping:
3/4cupshredded part skim cheddar cheese
1/4cupchopped scallions
1/4cupchopped cilantro
4oz1 small haas avocado, diced
6tbspreduced fat sour cream, optional
Instructions
Slow Cooker Directions:
- 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.
- Add the 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 cheese, avocado, scallions and cilantro. Also great with sour cream or crushed tortilla chips. Enjoy!
Instant Pot Directions:
- Press saute on the Instant Pot. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and cilantro.
- Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on high pressure for 20 minutes. Quick or natural release.
- 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, avocado, scallions and cilantro. Also great with sour cream or crushed tortilla chips. Enjoy!
Last Step:
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