Crock Pot Chicken Enchilada Soup

Wow, why haven’t we made this sooner?  So easy, so good, and freezes so well for an easy mid-week meal.

(modification of original recipe from Hello Healthy)

Serves 6

SOUP

• 2 teaspoons olive oil
• ½ cup onion, chopped
• 3 garlic cloves, minced
• 3 cups reduced sodium chicken broth
• 1 (8 ounce) can tomato sauce
• 1 teaspoon chipotle chile in adobe sauce, diced
• ¼ cup fresh cilantro, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can reduced sodium diced tomatoes
• 2 cups frozen corn kernels
• 1 teaspoon ground cumin
• 1 ½ teaspoons fresh oregano, chopped (or ½ teaspoon dried oregano)
• 1 ½ pounds boneless skinless chicken breast

TOPPINGS

• ¾ cup shredded cheddar cheese
• ¼ cup scallions, chopped
• ¼ cup fresh cilantro, chopped

For the soup:  In a medium skillet, heat the oil over medium heat.  Add the onion and garlic; cook stirring until soft for about 3 minutes.  Add the onions/garlic to the crock pot and the remaining soup ingredients (broth through chicken breasts).  Cover and cook on low for 4 to 6 hours.

Remove the chicken.  Shred with two forks and return the chicken to the slow cooker.

Serve soup topped with cheese, scallions and cilantro.

Nutritional Info/Serving:  Calories 330, Fat 9 g, Protein 30 g, Carbs 32 g

21 Day Fix Container Equivalents/Serving:  1 Red, 1 Yellow, 0.5 Green, 0.5 Blue, 0.5 tsp