This one is such a winner! When you find something that’s a clean eat and diet-friendly that tastes amazing and freezes incredibly well, you’re almost tempted to freeze three bags of the stuff! I love enchilada soup, I love slow cooker enchilada soup, but I hate using the ultra-processed enchilada sauce you typically find in a can, and only do so when I’m really short on time or it is the only option. This recipes completely cuts it out and gives a healthy version of this favorite!
SLOW COOKER ENCHILADA SOUP
1small onion diced
3 tsp minced garlic (I love the stuff from the bottle)
1 lb chicken breasts
1 can black beans, rinsed and drained
14.5 oz can petite diced tomatoes
3 cups frozen corn
t tsp salt
1 tsp cumin
1/2 tsp dried oregano
1 (8 oz ) can tomato sauce
3 cups vegetable broth
1 large or 2 small chipotle peppers from a can of chipotle chili in adobo sauce
1 TBSP adobo sauce from chipotle chili in adobo sauce
1/4 cup cilantro, chopped (plus more for garnish)
Place diced onion, garlic, and chicken at the bottom of your slow cooker. Add beans, diced tomatoes, corn, salt, cumin, oregano, tomato sauce, and vegetable broth. Stir until combined. Add the chipotle peppers and adobo sauce and cilantro to the top and prepare for cooking.
Cook on low heat for 4-6 hours, or high heat 2-3 hours.
Remove the two chipotle peppers and discard. Remove chicken and shred with two forks. Then dump the shredded chicken back into the soup.
If you’re looking to make it less of a clean eat and more tasty, add sour cream and stir in for a creamier soup. You’ll definitely want tortilla chips too. It’s also great with cheddar cheese, cilantro, and avocado.
*Adapted from Skinny Taste
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