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Chicken Enchilada Soup Recipe

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This recipe for Chicken Enchilada Soup is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp Olive Oil
½ Cup Onion, chopped
3 cloves Garlic
3 cups Low Sodium Chicken broth
8 oz can tomato sauce
1-2 tsp Chipotle Chili in adobo sauce (or more to taste)
¼ cup chopped Cilanto
15 oz can black beans (rinsed and drained)
14.5 oz can petite diced tomatoes
2 cups frozen corn
½ tsp dried oregano
1 tsp cumin
2 skinless chicken breasts (16 oz total)

Topping:
¾ cup shredded part skim cheddar cheese
¼ cup chopped scallions
¼ cup chopped cilantro
4 oz or 1 small avocado diced
6 T reduced fat sour cream

©
Directions:
Directions:
Slow Cooker Directions:
1) Heat oil in suacepan over medium-low heat. Add Onion and garlic, saute until soft about 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.

2) Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.

3) 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 cheese, avocado, scallions and cilantro. Also great with sour cream or crushed tortilla chips.

Instant Pot Directions:
1) Press saute on the Instant Pot. Add onion and garlic and saute until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce, chipotle adobo sauce, cilantro.

2) Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on high pressure for 20 minutes. Quick or natural release.

3) 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 cheese, avocado, scallions and cilantro. Also great with sour cream or crushed tortilla chips.
Number Of Servings:
Number Of Servings:
6 services
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Serving: 1.5 cups, Calories: 333 kcal, Carbohydrate: 35g, protein: 30g, Fat: 10g, Saturated Fat: 2.5g, Cholesterol: 65.5mg, Sodium: 812.5 mg, Fiber: 9.5g, Sugar: 6g

 

 

 

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