Dinner

Skinny Chicken Enchilada Soup is for Dinner.

Skinny Chicken Enchilada Soup takes 15 minutes to prepare.

Skinny Chicken Enchilada Soup takes 240 minutes to cook.

Skinny Chicken Enchilada Soup makes 8 servings.

The ingredients for Skinny Chicken Enchilada Soup are:

2 T. EVOO
1/2 cup onion, chopped
3 cloves garlic, minced
3 cups low sodium fat-free chicken broth
8 oz can tomato sauce
1-2 t. 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 t. cumin
1/2 t. dried oregano
2 8 oz skinless chicken breasts (16 oz total)
1/4 cup chopped scallions, for topping
3/4 cup shredded reduced fat cheddar cheese
fat free sour cream (optional)

Here is how you make Skinny Chicken Enchilada Soup:

Heat oil in a saucepan over medium-low heat. Add onion and garlic and saut? 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.To the crockpot, add 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 fat free sour cream, cheese, scallions and cilantro. You can also top with avocado or crushed tortilla chips. Enjoy!(From: http://modernsoiree.com/02_11_12_Chicken_Ench_Soup.html)Serving Size: 8 1 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user JESSAMY88.

The nutritional information for Skinny Chicken Enchilada Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 245.4

• Total Fat: 6.9 g
• Cholesterol: 34.7 mg
• Sodium: 542.1 mg
• Total Carbs: 26.7 g
• Dietary Fiber: 6.6 g
• Protein: 21.7 g