As one of my Christmas gifts, my mom got me The Skinnytaste Cookbook! Now that J. and I are back in the swing of things after the holidays and on the final countdown to our wedding (did I mention we are getting married?!) I needed something this week that was quick and easy, but still healthy (I do have a wedding dress to fit into, after all). The answer – chicken enchilada soup.
I made a couple small tweaks (below) just based off what I had on hand, but you can find the original recipe here!
Chicken Enchilada Soup
- 2 tsp olive oil
- 1/2 cup chopped onion
- 3 TBSP minced garlic
- 3 cups less sodium chicken broth
- 8 oz can tomato sauce
- 2 tsp chipotle chili in adobo sauce (chopped)
- 1/4 cup chopped cilantro
- 15 oz can red beans, drained
- 14.5 oz can petite diced tomatoes, drained
- 15 oz can fire-roasted corn, drained
- 1 tsp cumin
- 1/2 tsp dried oregano
- 2 skinless chicken breasts
Heat oil in a saucepan over medium-low heat. Add onion and garlic cook down for about 3 minutes. In a slow cooker, add in the broth, tomato sauce, chipotle in adobo, cilantro, beans, tomatoes, corn, cumin, and oregano. Add in the onion and garlic once cooked. Finally, add your chicken breasts (whole). I cooked mine on high for about 1.5 hours since it was a week night dinner, but letting this cook on low for 4 – 6 hours would really build those flavor profiles in the broth even further.
Remove chicken (ensure it’s cooked through) and shred. Add chicken back into the soup and add salt to taste.
I topped ours with a little extra cilantro, sour cream, and shredded cheese.
This was a great soup that brought in all of those great southwestern flavors all together. Nice and smoky, and cooking the chicken in the broth made it super tender and absorbed all that flavor. This soup would also be fantastic to dip some nice crusty Cuban bread into too!
Until next time!