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.
Course Main Course
Cuisine Mexican
Keyword chicken enchilada soup
Prep Time 10 minutesminutes
Cook Time 4 hourshours16 minutesminutes
Total Time 4 hourshours26 minutesminutes
Servings 6
Calories 228kcal
Ingredients
For the soup
2teaspoonsextra virgin olive oil
½cupchopped onion
3garlic cloves, minced
3cupslow-sodium chicken broth
18-ounce can tomato sauce
1 to 2teaspoonschipotle chile in adobo sauce, chopped
¼cupchopped fresh cilantro
115-ounce can low-sodium black beans, rinsed and drained
114.5-ounce can petite diced tomatoes
2cupsfrozen corn kernels
1teaspoonground cumin, plus more to taste
½teaspoondried oregano
1poundboneless, skinless chicken breast
Toppings
¾cupshredded reduced-fat cheddar cheese
¼cupchopped scallions
¼cupchopped fresh cilantro
1medium, 4-ounces avocado (optional)
6tablespoonsreduced-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