Recipe: Slow Cooker Chicken Enchilada Soup with Toppings (using chicken breasts and corn)

SLOW COOKER CHICKEN ENCHILADA SOUP



"Call me lazy, but I love a meal that can pretty much cook itself. I also love turning classic meals into a hearty bowl of soup, and the slow cooker allows me to do both. For this dish, I took my standard chicken enchilada recipe and threw the ingredients into a slow cooker. What emerged a few hours later was this delicious, chunky soup that I topped with cheese, scallions, cilantro, and avocado. If I don't have avocado, I add a touch of light sour cream or crushed chips on top. It's everything I love about enchiladas in one neat bowl!"

FOR THE SOUP:
2 teaspoons olive oil
1⁄2 cup chopped onion
3 garlic cloves, minced
3 cups Swanson 33% less sodium chicken broth
1 (8 ounce) can tomato sauce
1 to 2 teaspoons chipotle chile in adobo sauce, chopped*
1⁄4 cup chopped fresh cilantro
1 (15 ounce) can low-sodium black beans, rinsed and drained
1 (14 1/2 ounce) can petite diced tomatoes
2 cups frozen corn kernels
1 teaspoon ground cumin, plus more to taste
1⁄2 teaspoon dried oregano
1 pound boneless, skinless chicken breasts

FOR THE TOPPINGS:
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)

TO PREPARE THE SOUP:
In a medium nonstick skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring, until soft, about 3 minutes. Add to the slow-cooker along with the broth, tomato sauce, chipotle in adobo, cilantro, beans, tomatoes, corn, cumin, and oregano. Add the chicken breasts.

Cover crock pot and cook on LOW for 4 to 6 hours.

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

TO TOP AND SERVE:
To serve, ladle into 6 serving bowls and dividing evenly, top each with 2 tablespoons of cheddar, scallions, cilantro, avocado, and sour cream (if using).

*SKINNY SCOOP:
If you're not a fan of the smoky taste of chipotle peppers, you can replace them with other spicy chiles, such as jalapenos or Serrano.

Makes 6 servings
Used by permission to Recipelink.com from Clarkson Potter
Source: The Skinnytaste Cookbook by Gina Homolka