It’s been a gorgeous fall week outside. I can slowly but surely feel the temperature become a little more cool and a little more brisk! Especially in the mornings….eek. When fall and winter hit I’m alllll about the SOUP. Good, WARM and hearty soup. I tried out this recipe from Skinnytaste. It turned out perfect. Great flavor and super easy. We even ended up having to eat it for the first time the day after I made it cause that night last minute family birthday dinner plans came up. It tasted great even with having to wait 24 hours before digging in!
* Quick Tip: I’m sure most are already aware of this one BUT a few months ago as I was standing in the spice aisle looking like an idiot. A woman passed me by and told me if I’m looking to buy some spices try looking in the ethnic food aisle first, probably where the majority of Mexican food/products are cause they have a lot there and for wayyyy cheaper than the bottled spices. She was RIGHT. Cumin, Paprika, Cayenne Pepper, etc. Like, over 50% cheaper than the bottled ones. So if you need to get some spices and don’t want to spend a ton (cause they can be spendy?) then try looking in that aisle first! They just might have what you’re looking for.
- 2 tsp olive oil
- 1/2 cup onion, chopped
- 3 cloves garlic, minced
- 3 cups low sodium fat-free chicken broth
- 8 oz can tomato sauce
- 1-2 tsp chipotle chili in adobo sauce (or more to taste)
- 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 (I omitted cause I didn’t have any)
- 2 8 oz skinless chicken breasts (16 oz total)
- 3/4 cup shredded reduced fat cheddar cheese
- fat free or regular sour cream (optional)
- tortilla strips (optional, but why not?!)
Heat up your olive oil in a pan over medium-low heat. Add onion and garlic and sauté until soft, maybe 3-4 minutes.
Add in the chicken broth slowly, tomato sauce and chipotle adobe sauce. Bring it to a boil and then add it to your crockpot.
Add your black beans (drained), diced tomatoes, corn (drained), cumin and stir.
Add your chicken breast in, cover and cook on low for 4-6 hours. (If you’re gonna be gone all day long and wanna get this started in the morning it should be fine to go longer if it’s on Low). When you’re ready to eat, take your chicken breast out, shred them with two forks and then put back into the soup.
Adjust to taste with more salt or more cumin and you’re good to go! We of course garnished the heck out of it. Sour cream…yes please. Cheese….YES please. And don’t forget the tortilla strips! I made some cornbread too for good measure. Ugh I love that stuff. There you have it. Crockpot Chicken Enchilada Soup…. or basically Tortilla Soup :).