Slow-Cooker Chicken Enchilada Soup

Therese Osborn, Page Hardware


2 tsp olive oil

1/4 cup chopped onion

3 garlic cloves, minced

3 cups Swanson 33% less sodium broth

1 (8 ounce) can tomato sauce

1 to 2 tsp chipolte chile in abobo sauce, chopped

1/4 cup chopped fresh cilantro

1 (15 once) can low-sodium black beans, rinsed and drained

1 (14.5 ounce) can petite diced tomatoes

2 cups frozen corn kernels

1 tsp ground cumin, plus more to taste

1/2 teaspoon dried oregano

1 pound boneless, skinless chicken breasts


3/4 cup shredded reduced-fat cheddar cheese

1/4 cup chopped scallions

1/4 cup chopped fresh cilantro

1 medium (4 ounces) Hass avocado, sliced

6 tablespoons reduced-fat sour cream (optional)

In a medium nonstick skillet, heat the oil over medium heat.  Add the onion and garlic and cook, stirring until soft, about 3 mins.  Add to the slow-cooker along with the broth, tomato sauce, chipolte in adobo, cilantro, beans, tomatoes, corn, cumin, and oregano.  Add the chicken breasts. Cover and cook on low for 4 to 6 hours.

Remove the chicken, shred it with two forks, and return it to the slow cooker.

For the toppings:

To serve, ladle into 6 serving bowls, top each with 2 tbsp of cheddar, scallions, cilantro, avocado, and sour cream.

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