2 tsp olive oil
1/2 cup onion, chopped
3 cloves garlic, minced
3 cups low sodium fat-free chicken broth
8 oz can tomato sauce
1-2 tsp chipotle chili in adobo sauce (or more to taste)
1/4 cup chopped cilantro (plus more for garnish)
15 oz can black beans, rinsed and drained
14.5 oz can petite diced tomatoes
2 cups frozen corn
1 tsp cumin
1/2 tsp dried oregano
2 8 oz skinless chicken breasts (16 oz total)
1/4 cup chopped scallions, for topping
3/4 cup shredded reduced fat cheddar cheese
fat free or reduced fat sour cream (optional)
Heat your oil in a skillet and sauté your onion and garlic.
Add your chicken broth, tomato sauce, and chipotle chili in adobo, then bring to a boil. Add the cilantro, then take the pan off the heat.
Transfer the mixture to your slow cooker.
Add your black beans, rinsed and drained…
…and frozen corn.
Then stir in your cumin and oregano.
Add your raw chicken breasts (you can’t see them, but they’re there!), then cover and cook on low for 4 to 6 hours.
When the time is up and you’re ready to eat, remove the chicken and shred with two forks (this was my contribution to the recipe, ha). Then add it back into the soup, give it a stir, and adjust seasonings as needed. Then serve!
You could eat it “naked” with a handful of tortilla chips.
With a simple dollop of sour cream or Greek yogurt.
Or, like we did: smothered in toppings! I had mine with a dollop of lowfat sour cream, a sprinkle of sharp cheddar, some scallions, and a few slices of jalapeño. This soup is so yummy! Especially with the sour cream, cheese, and a few tortilla chips for dunking, it tastes just like enchiladas in a bowl. Leftovers were even better. This is definitely one to add to your slow cooker rotation.
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