Crock Pot Chicken Enchilada Soup
Recipe adapted from from SkinnyTaste {the SkinnyTaste version is probably a little healthier}
Ingredients:
Ingredients:
- 1/2 cup onion, chopped and sauteed in 2 tsp olive oil {I skipped this step}
- 3 cloves garlic, minced
- 3 cups low sodium fat-free chicken broth
- 8 oz can tomato sauce
- 1/2 cup chipotle salsa
- 15 oz can black beans, rinsed and drained
- 15 oz V8 tomato juice {the recipe actually calls for 14.5 oz can of petite diced tomatoes, for some reason I was out of tomatoes, so I substituted V8 juice and it was great... in the future I might add tomatoes in addition to the V8}.
- 8 oz can whole kernel corn
- 1 tsp cumin
- 1/2 tsp oregano
- 2 skinless chicken breasts
- 1 tbsp ranch dressing {I used this as a thickener, I think sour cream, cream or milk would also work}
- shredded cheddar cheese {optional as topping}
- sour cream {optional as topping}
Directions:
- Put everything {except ranch dressing, cheese and sour cream} into a crock pot.
- Cook on low heat for 4-6 hours.
- Remove chicken and shred with two forks.
- Add chicken back into the soup.
- Stir in ranch dressing and allow to cook for an additional 15 minutes to thicken your soup.
- Serve in bowls and top with sour cream, cheese and Baked Corn Tortilla Chips.
Baked Corn Tortilla Chips
Ingredients:
- Small Corn Tortillas
- Salt
Directions:
- Heat oven to 400º F.
- Cut tortillas into fourths and place on cookie sheets so that none are touching.
- Salt to taste.
- Bake for 10 minutes {turning chips over halfway through} or until golden brown and crispy on edges.
- Let chips set for 5 minutes to harden once you remove from oven.
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