Thursday, October 30, 2014

Chicken Enchilada Soup

I know recipe of the week means you only post one recipe up PER WEEK, but this week can be an exception! I had Christopher cook this in the crock pot for me all day Tuesday and finally got to give it a taste last night. And let me tell you, it was AMAZING!! Which is why I MUST share the recipe with you guys!! Enjoy :)
Chicken Enchilada Soup

* 2 tsp olive oil 
* 1/2 cup onion, chopped 
* 3 cloves garlic, minced 
* 3 cups low sodium fat-free chicken broth 
* 8 oz can tomato sauce 
* 1-2 tsp chipotle chili in adobo sauce (or more to taste) 
* 1/4 cup chopped cilantro (plus more for garnish) 
*  15 oz can black beans, rinsed and drained 
* 14.5 oz can petite diced tomatoes 
* 2 cups frozen corn 
* 1 tsp cumin 
* 1/2 tsp dried oregano 
* 2 8 oz skinless chicken breasts (16 oz total) 
* 1/4 cup chopped scallions, for topping 
* 3/4 cup shredded reduced fat cheddar cheese 
* fat free sour cream (optional) 

1.  Heat oil in a saucepan over medium-low heat.
2. Add onion and garlic and sauté until soft, 3-4 minutes.
3. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil.
4. Add cilantro and remove from heat.
5. Pour into crock pot. To the crockpot, add drained beans, diced tomatoes, corn, cumin, oregano and stir.
6. Add the chicken breasts; cover and cook on low heat for 4-6 hours.
7. Remove chicken and shred with two forks.
8. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with fat free sour cream, cheese, scallions and cilantro.
Servings: 6 
Serving Size: 1 1/2 cups + cheese
Calories: 260.9
Fat: 6.6 g
Protein: 25.4 g 
Carb: 29.9 g
Fiber: 6.7 g
Until next time.... 

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