Crock Pot Chicken Enchilada Soup: Difference between revisions
From McGough's Recipes
(Created page with "2000px|center 480px|right {| class="wikitable" ! Prep !! Cook !! Total |- | 10 Min || 20 Min || 30 Min |} === '''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...") |
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[[File:Chicken-Enchilada-Soup-4.jpg|480px|right]] | [[File:Chicken-Enchilada-Soup-4.jpg|480px|right]] | ||
{| class="wikitable" | {| class="wikitable" | ||
! Prep !! Cook !! Total | ! !! Prep !! Cook !! Total | ||
|- | |- | ||
| 10 Min || 20 Min || 30 Min | | '''Instapot''' || 10 Min || 30 Min || 30 Min | ||
|- | |||
| '''Slow Cooker''' || 10 Min || 20 Min + 4-6 Hours || 4-6 Hours 30 Min | |||
|} | |} | ||
=== '''Ingredients''' === | === '''Ingredients''' === | ||
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* 6 tbsp reduced fat sour cream, optional | * 6 tbsp reduced fat sour cream, optional | ||
=== '''Instructions''' === | === '''Instructions''' === | ||
'''Slow Cooker Directions''' | |||
# 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. | # 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. | # 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! | # 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! | ||
'''Instant Pot Directions''' | |||
# 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. | # 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. | # 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. Enjoy! | # 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! | ||
[https://www.skinnytaste.com/crock-pot-chicken-enchilada-soup/ Link to recipe] | [https://www.skinnytaste.com/crock-pot-chicken-enchilada-soup/ Link to recipe] | ||
Latest revision as of 21:36, 5 April 2024
| Prep | Cook | Total | |
|---|---|---|---|
| Instapot | 10 Min | 30 Min | 30 Min |
| Slow Cooker | 10 Min | 20 Min + 4-6 Hours | 4-6 Hours 30 Min |
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 Directions
- 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!
Instant Pot Directions
- 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. Enjoy!
