Skinny Crock Pot Chicken Enchilada Soup

DSC_0135I think it’s officially soup season.  This is quite possibly – no, definitely –  my new favorite crock pot soup.  I found it on Skinnytaste, and it was so easy and extremely scrumptious.  And light!  I love Mexican food, so I might be a bit biased, but we shared this with some friends, and they loved it too.  I think it’s just perfect for this time of year too, because we’re in between holidays, and we’re all busy and need some no-brainer dinners.  Plus, this meal has totally different flavors than what you’ll have at holiday parties.

I prepared a few things for this recipe the night before, just to make it quicker for me to throw in the crock pot the next day.  Sometimes when you cook things in the crock pot, it all ends up tasting the same in the end.  The trick is to add something fresh at the end, like herbs, to brighten things back up.  I stirred in some scallions and cilantro before serving this soup, and then served it with shredded cheese, sour cream, more herbs, and my avocado smash with multigrain tortilla chips.  You could also use store bought guacamole, but come on, give the avocado smash a try.  It’s really easy!  And it’s not like you have to take the time to cook dinner.  :)

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A note about the spiciness – I used about two teaspoons of the chipotle in adobo, and I wouldn’t say the soup was spicy at all.  I’d call it mild.  If you want to kick up the heat level, just add more chipotle in adobo.

Skinny Crock Pot Chicken Enchilada Soup

Adapted from Skinnytaste

Ingredients:

  • 2 tsp olive oil
  •  1 small onion, chopped
  • 3 cloves garlic, minced
  • 3 cups low sodium fat-free chicken broth or stock
  • 8 oz can tomato sauce
  • 1-2 tsp chipotle chili in adobo sauce (or more to taste)
  • 1/4 cup chopped cilantro (plus 2-3 Tbsp more for garnish)
  •  15 oz can black beans, rinsed and drained
  • 14.5 oz can petite diced tomatoes (with juice)
  • 2 cups frozen corn
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 2-3 boneless skinless chicken breast, depending on their size
  • about 6 scallions, chopped
  •  shredded reduced fat cheddar  or Mexican mix cheese
  • fat free sour cream (optional)

Directions:

Heat olive oil in a saucepan over medium heat. Add onion and sauté until soft, 3-4 minutes.  Add garlic and cook for about one minute more.  Add the chicken broth, tomato sauce and chipotle in adobo and bring to a boil. Add cilantro and remove from heat. Pour into crock pot or refrigerate to put in crock pot the next day.

To the crock pot, add drained beans, diced tomatoes, corn, cumin, oregano and stir.  Add the chicken breasts; cover and cook on low heat for 6-8 hours.

DSC_0149Remove chicken from the crock pot and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste if needed.  Stir in about 2 tablespoons more cilantro and about 2/3 of the chopped scallions.  Serve in bowls and top with fat free sour cream, cheese,  and additional scallions and cilantro.

For the Avocado Smash:

Ingredients:

  • 2 avocadosDSC_0162
  • 2-4 tablespoons chopped cilantro
  • 3 scallions, thinly sliced
  • 1 jalapeno, finely chopped
  • 1 lime, juiced
  • 1/2 cup sour cream
  • Salt and pepper
  • 1 plum tomato, finely chopped
Put the flesh of the avocados in a bowl and smash with a fork.  Add the juice of one lime, cilantro, jalapeno, scallions, sour cream.  Gently stir in the tomatoes.  Season with salt and pepper.  Serve with multigrain tortilla chips alongside the enchilada soup.
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Enjoy!

4 thoughts on “Skinny Crock Pot Chicken Enchilada Soup

  1. Pingback: Game Day Recipes |
  2. Delicious–I added a can of kidney beans as well and a another cup of broth–we loved it and have enough for a second dinner.

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