Chicken Enchilada Soup
Makes 4 servings
Macros: 506 cal, fat 17g, carbs 52g, protein 41g, fibre 14g
2 tsp olive oil
1/2 cup onion, chopped
1 tbsp minced garlic
3 cups less sodium chicken broth
8 oz can tomato sauce
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
16 oz boneless skinless chicken breast
3/4 cup shredded part skim cheddar cheese
1/4 cup green onions
1 small avocado, diced
SLOW COOKER DIRECTIONS:Heat oil in a saucepan over medium-low heat.
Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth & tomato sauce and bring to a boil. Remove from the heat & pour into crock pot.
Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with cheese, green onions & avocado.