Chicken Enchilada Soup
I am back on a Mexican kick again and wanted to use up some of the food in my pantry. The best part about this recipe is that I put everything into my crock pot and let it cook all day. The soup is full of yummy bold flavors that will have your taste buds asking for more!
Chicken Enchilada Soup
Ingredients:
4 cups chicken broth, low sodium
3 boneless skinless chicken breasts (i like Smart Chicken)
2 tsp ground cumin
2 tsp chili powder
1/4 tsp cayenne pepper
1/2 can jalapeno peppers, diced
28 oz canned tomatoes, diced, low sodium
1 large yellow onion, diced
3 garlic cloves, minced
1 can black beans, rinsed and drained
1 can Chipolte mexican white corn
1/2 cup tomato paste
1 cup cilantro
1 cup tortilla chips, crushed
4 Tbsp low fat sour cream
1/2 cup mexican cheese, reduced fat
1 avocado, diced
Prep:
In a large crock pot, add ingredients from chicken broth to tomato paste and stir. Set on low heat and cook for 4 hours. Strain chicken breasts out of pot and shred apart and put back into the crock pot. Continue cooking on low/warm for another hour. Serve with a dollop of sour cream, few cilantro sprigs, 1 Tbsp of mexican cheese, 1 tbsp avocado, and 1 Tbsp tortilla ships. Enjoy!
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