Wednesday, October 17, 2012

Chicken Enchilada Soup

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

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