Chicken Enchilada Soup

The summer heat has peaked here in Southern California. I mean, peaked. The air is moist, the wind warm, the floors hot. So, guess what the most logical thing I did in these last few days was? Yup, I made soup. Makes sense, right?

I had been craving a hearty, warm meal.  I decided to break out my crockpot, and create this smoky, enchilada chicken soup. This meal was so simple; it literally took 15 minutes to put together. You gotta love crockpots-- and air conditioning, because otherwise I would not have been able to enjoy a single bowl of this goodness.

The instructions are as simple as cake (that's a saying, right?). The only appliance you need is a slow-cooker, that's it. This is a super easy dish to prep; great for a weeknight dinner, or a packed lunch.

Chicken Enchilada Soup

Ingredients:

• 3 cups low-sodium chicken broth
• 1.5 lbs boneless, skinless chicken breast
• 1/2 cup onion, chopped and sautéed
• 3 garlic cloves, minced and sautéed
• 1.5 cups frozen or canned (drained) corn kernels
• 1.5 cups black beans, drained
• 28 oz. can of crushed tomatoes, drained
• 8 oz. can of tomato sauce
• 1/2 cup cilantro, chopped
• 1 small, chipotle pepper in adobo sauce, chopped
• 1.5 tsp salt
• 1 tsp black pepper
• 1 tbsp garlic powder
• 1/2 tsp chipotle pepper powder
• 1/2 tsp oregano, ground 

Directions

1. Sautée the chopped onions and minced garlic until soft.
2. Once cooked, add onions and garlic to slow cooker with chicken broth, chicken breasts, corn, beans, tomatoes, sauce, cilantro, chipotle pepper, and spices.
3. Slow cook on low setting 4-6 hours. I allowed mine to cook overnight, approximately 7 hours. 
4. Remove chicken breasts from cooked mixture, and shred using two forks.
5. Return shredded chicken to soup mixture.
6. Serve warm, optional toppings include: greek yogurt, reduced fat cheese, chives, chopped onion. 

Per serving (1.25 cups): 3g fat, 22g carb, 5g fiber, 26g protein.