CHICKEN ENCHILADA SOUP

Tis the season for savory meals and hearty dishes. I love making flavorful soups during this time of year. There’s nothing more comforting than to come to the pleasant aroma of good food after being out in cold weather. I especially love putting my crockpot to use and saving some time by having dinner ready before hand.

I feel like my husband and I eat Mexican food almost every week. To switch things up from our typical taco Tuesdays, I decided to give this Enchilada Soup recipe a try. It turned out so good! It’s super easy and also perfect to take in a To-Go bowl or cup for work at lunch time.

INGREDIENTS:

2 tsp olive oil

1/2 cup onion, chopped

3 cloves garlic, minced

3 cups less sodium chicken or vegetable broth

2 skinless chicken breasts (16 oz total)

8 oz can tomato sauce

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

For topping:

3/4 cup shredded Sargento Off the Block 4 Cheese Mexican Fine Cut Shredded Cheese

1/2 Jalapeño (chopped for garnish)

1/4 cup chopped cilantro

4 oz (1 small) haas avocado, diced

6 tbsp sour cream, optional

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, Jalapeño and cilantro. Also great with sour cream. Enjoy and let me know if you try the recipe this season!