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Chicken Enchilada Soup (Slow Cooker and Instant Pot)

333 calories Total Time:30 min- 4 hours Everything you love about chicken enchiladas... in one big bowl! I love turning classic meals into soups, it’s an easy (maybe even lazy) way to make a dish that only dirties one pot!

Ingredients
  

  • 2 tsp olive oil
  • 1/2 cup onion chopped
  • 3 cloves garlic minced
  • 3 cups less sodium chicken broth
  • 8 oz can tomato sauce
  • 1-2 tsp chipotle chili in adobo sauce or more to taste
  • 1/4 cup chopped cilantro plus more for garnish
  • 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
  • 2 skinless chicken breasts 16 oz total
  • For topping:
  • 3/4 cup shredded part skim cheddar cheese
  • 1/4 cup chopped scallions
  • 1/4 cup chopped cilantro
  • 4 oz 1 small haas avocado, diced
  • 6 tbsp reduced fat sour cream optional

Instructions
 

Slow Cooker:

  • 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 chipotle adobo sauce and bring to a boil. Add cilantro and remove from 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, avocado, scallions and cilantro. Also great with sour cream or crushed tortilla chips.
  • Enjoy!

or Instant Pot:

  • Press saute on the Instant Pot. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and cilantro.
  • Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on high pressure for 20 minutes. Quick or natural release.
  • 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, avocado, scallions and cilantro. Also great with sour cream or crushed tortilla chips.

Notes

NUTRITION INFORMATION Yield: 6 Servings, Serving Size: 1 1/2 cups Amount Per Serving: Freestyle Points: 3,Points +: 8,Calories: 333 calories,Total Fat: 10g,Saturated Fat: 2.5g,Cholesterol: 65.5mg, Sodium: 812.5mg,Carbohydrates: 35g,Fiber: 9.5g,Sugar: 6g,Protein: 30g