Friday, August 10, 2012

Crock Pot Enchilada Soup

Ingredients: Serve 6 Cups

1/2 Cup Diced Onion
2 Tbsp. Minced Garlic
1 Cup Pureed Tomato Sauce (I make homemade, but you can us the No-Salt Canned)
3 Cups Unsalted or Low Sodium Chicken Broth
1-2 Tsp. Adobo Sauce (If you like it spicy)
1 Tsp. Ground Cumin
1/4 Cup Cilantro
1 Cup Frozen Corn
2 Chicken Breasts, Uncooked
1 Cup of Black Beans


In a small pan, sauté' the 1/2 cup onion and 2 Tbsp. garlic until onion is soft.
Add the onion, garlic, tomato, chicken broth, adobo sauce, cumin and cilantro into the crock pot.
Add the chicken breasts into the crock pot. Cook on Low for 4-6.
After the 4-6 hours, remove the chicken and shred with a fork. Return it to the crock pot.
Add the corn and black beans.
Cook for another 30 minutes on low.

You can serve with a 1 Tsbp. of Low Fat Sour Cream, green onions or cheddar cheese.

Nutritional Information: Calories 244 Fat 11 Grams Carbs 20 Grams Protein 16 Grams