Chicken Enchilada Soup

Ingredients

olive oil

2/3 tsp

yellow onion chopped

1

garlic minced

1 cloves

chipotle peppers in adobo sauce diced

1

adobo sauce

1/3 tbsp

tomato sauce

2 2/3 oz

fire roasted diced tomatoes

4.83 oz

dried oregano

1/3 tsp

chili powder

1/3 tsp

ground cumin

1/3 tsp

sea salt

0.17 tsp

black pepper

0.17 tsp

low sodium chicken broth

1 1/3 cup

black beans rinsed and drained

5 oz

frozen corn

1/2 cup

boneless skinless chicken breast

1/2 lb

fresh cilantro chopped

0.08 cup

lime juice fresh

1/3 tbsp

Method

1. 01Add onion, garlic, chipotle peppers, adobo sauce, tomato sauce, diced tomatoes, oregano, chili powder, cumin, salt, pepper, broth, black beans, corn, and chicken to slow cooker.
2. 02Cover and cook on high for 3 to 4 hours or low for 7 to 8 hours until chicken is cooked through.3 hr
3. 03Remove chicken, cool slightly, shred with two forks, and return to slow cooker.
4. 04Stir in lime juice and cilantro. Taste and season with additional salt and pepper as needed.
5. 05Serve in bowls and top with shredded cheese, cilantro, avocado, and tortilla chips.