Chicken Enchilada Soup
Estimate, per serving
- Cal
- 441
- Protein
- 35g
- Carbs
- 63g
- Fat
- 6g
- Sodium
- 720mg
- Fiber
- 14g
Ingredients
- olive oil
- 2/3 tsp
- yellow onionchopped
- 1
- garlicminced
- 1 cloves
- chipotle peppers in adobo saucediced
- 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 cup1 1/3 cup
- black beansrinsed and drained
- 5 oz
- frozen corn
- 1/2 cup
- boneless skinless chicken breast
- 1/2 lb1/2 lb
- fresh cilantrochopped
- 0.08 cup
- lime juicefresh
- 1/3 tbsp
Pescatarianvegetable broth
Pescatarianextra-firm tofu pressed and cubedpress first, sear longer for color
Method
- 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.
- 02Cover and cook on high for 3 to 4 hours or low for 7 to 8 hours until chicken is cooked through.3 hr
- 03Remove chicken, cool slightly, shred with two forks, and return to slow cooker.
- 04Stir in lime juice and cilantro. Taste and season with additional salt and pepper as needed.
- 05Serve in bowls and top with shredded cheese, cilantro, avocado, and tortilla chips.