Chicken Enchilada Soup - makes six large servings at 260 calories each
2 tsp olive oil
3 cloves garlic - minced
1 onion, chopped
3 cups Fat Free, Reduced Sodium chicken broth
8 oz tomato sauce (no sugar added)
1 cup dry black beans, soaked overnight and rinsed/drained (or use canned, make sure to rinse and drain)
14.5 oz can petite diced tomatoes, I used green chile petite diced tomatoes
2 c frozen corn
1 t cumin, ½ t dried oregano (I actually replaced this with a chipotle chili spice blend)
1.25 lb boneless skinless chicken breast
Sauté onion & garlic in oil for 3 – 4 minutes. Slowly add broth & tomato sauce; bring to boil.
Pour into crock-pot. Add beans, tomatoes, corn, cumin, & oregano. Stir.
Add uncooked chicken; cover & cook on LOW 4 – 6 hours.
Remove chicken & shred. Add back to crock pot. Serve topped with cheese & FF sour cream, if desired.
I got this recipe from a friend on myfitnesspal.com: http://www.myfitnesspal.com/spinachsmoothies