Name: Chicken Enchilada Soup
Total time: 3 h
Yield: 6 servings
Ingredients: 2 tsp olive oil; 1 yellow onion, chopped; 4 cloves garlic, minced; 2 chipotle peppers in adobo sauce, diced; 1 tbsp adobo sauce; 8 oz tomato sauce; 14.5 oz fire roasted diced tomatoes; 1 tsp dried oregano; 1 tsp chili powder; 1 tsp ground cumin; 1/2 tsp sea salt; 1/2 tsp black pepper; 4 cup low sodium chicken broth; 15 oz black beans, rinsed and drained; 1 1/2 cup frozen corn; 1.5 lb boneless skinless chicken breast; 1/4 cup fresh cilantro, chopped; 1 tbsp lime juice, fresh

Estimate, per serving

Cal: 441
Protein: 35g
Carbs: 63g
Fat: 6g
Sodium: 720mg
Fiber: 14g

Ingredients

olive oil: 2 2/3 tsp
yellow onionchopped: 1
garlicminced: 5 cloves
chipotle peppers in adobo saucediced: 3
adobo sauce: 1 1/3 tbsp
tomato sauce: 10 2/3 oz
fire roasted diced tomatoes: 19 1/3 oz
dried oregano: 1 1/3 tsp
chili powder: 1 1/3 tsp
ground cumin: 1 1/3 tsp
sea salt: 2/3 tsp
black pepper: 2/3 tsp
low sodium chicken broth: 5 1/3 cup5 1/3 cup
black beansrinsed and drained: 20 oz
frozen corn: 2 cup
boneless skinless chicken breast: 2 lb2 lb
fresh cilantrochopped: 1/3 cup
lime juicefresh: 1 1/3 tbsp

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.