Tasty Thursday: Chicken Enchilada Soup

This recipe lasted me and my husband 3 days of meals, I even brought it for lunch. Very satisfying yet light. I was mad he forgot to pick up sour cream at the store but you know what? I didn't even miss it.

Slow Cooker Chicken Enchilada Soup

Points+: 7 pts

Ingredients:
2 tsp olive oil
1/2 cup onion, chopped
3 cloves garlic, minced
4 cups low sodium fat-free chicken broth
8 oz can tomato sauce
1-2 tsp chipotle chili in adobo sauce
1/4 cup chopped cilantro
15 oz can black beans, rinsed and drained
14.5 oz can petite diced tomatoes
2 cups frozen corn
2 tsp cumin
1 tsp chipotle powder
2 tsp ancho chili powder
2 8 oz skinless chicken breasts (more if you want it meatier)
1/4 cup chopped scallions, for topping
3/4 cup shredded reduced fat cheddar cheese fat free sour cream (optional)


Directions:

Heat the oil in a medium non stick pan over medium-low heat. Add onion and garlic and sauté until onions are translucent, about 4 minutes. Add the chicken broth, tomato sauce and chipotle sauce and bring it to a boil. Add cilantro and remove from heat. Pour into crock pot.

To the crockpot, add drained beans, diced tomatoes, corn, cumin, chipotle powder, ancho powder 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, add salt to taste. Serve in bowls and top with fat free sour cream, cheese and scallions.



Adapted from skinnytaste.com