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January 27, 2015 / Chris Blum

Slow Cooker Chicken Enchilada Soup

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This recipe was inspired by Skinny Taste. A great slow cooker meal with lots of flavor.

Ingredients:
2 tsp canola oil
1 onion, sliced thin
3 cloves garlic, minced
3 c chicken broth
28 oz canned tomatoes
4 TBSP chipotle chiles, minced
1 can black beans, rinsed & drained
16 oz frozen corn
4 oz diced chilies
1 tsp ground cumin
1 tsp dried oregano
1 lb chicken breast

Toppings:
Shredded low fat mexican cheese
1/2 chopped scallions
1/2 c chopped cilantro
sliced black olives
Pickles jalapeño peppers
Non-fat sour cream

In a slow cooker combine all ingredients except toppings. Cook on high for 4 – 6 hours. Before serving, remove chicken, shred it with a fork and retune to the pot.

Serve in bowls with toppings.

Serves 6.

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