I’ve been trying a bunch of different recipes recently because I am madly in love with Pinterest! I’ve found so many different recipes on there that I’ve got a list a mile long of ones that I need to try and they range from Slow Cooker (Crock Pot) recipes, to healthy recipes, to gluten free ones!
Yesterday I made Crock Pot Chicken Enchilada Soup, a recipe from SkinnyTaste.com, and it was so fabulous I knew I had to share! My daughter loved it too, although my corn & bean despising son wouldn’t even try it (*sigh* – he’s a picky little dude!). I didn’t add the chipotle chili adobo sauce and unbeknownst to me I had run out of oregano (so I had to leave that out too), but it still came out insanely delicious. It’s REALLY good with light sour cream, low fat shredded Mexican cheese blend, and chopped avocado. If you’re not counting carbs, I’d even add a warm buttered flour tortilla on the side – heaven!
Check out the recipe below. Be sure to visit SkinnyTaste.com for the original recipe and much prettier photos (the image to the left is a pic of my actual soup that was devoured last night! ) Enjoy!
Makes 6 1-1/2 cup Servings
- 2 tsp olive oil
- 1/2 cup onion, chopped
- 3 cloves garlic, minced
- 3 cups low sodium fat-free chicken broth
- 8 oz can tomato sauce
- 1-2 tsp chipotle chili in adobo sauce (or more to taste)
- 1/4 cup chopped cilantro (plus more for garnish)
- 15 oz can black beans, rinsed and drained
- 14.5 oz can petite diced tomatoes
- 2 cups frozen corn
- 1 tsp cumin
- 1/2 tsp dried oregano
- 2 8 oz skinless chicken breasts (16 oz total)
- 1/4 cup chopped scallions, for topping
- 3/4 cup shredded reduced fat cheddar cheese
- fat free sour cream (optional)
Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.
To the crockpot, add drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.
Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with fat free sour cream, cheese, scallions and cilantro. You can also top with avocado or crushed tortilla chips. Enjoy!
Fat: 6.6 g
Protein: 25.4 g
Carb: 29.9 g
Fiber: 6.7 g
Sugar: 4.1 g
Sodium: 572 mg (without salt)