Celebrate Cinco de Mayo!

Fiesta Time! Celebrate Cinco de Mayo with this slow-cooker Chicken Enchilada Soup. It is a time –saver and tastes absolutely sabrosa (delicious)!

SLOW-COOKER CHICKEN ENCHILADA SOUP (Serves 6)

SOUP
2 teaspoons olive oil
½ cup chopped onion
3 garlic cloves, minced
3 cups organic, low sodium chicken broth
1 (8-ounce) can tomato sauce
1 to 2 teaspoons chipotle chile in adobo sauce, chopped
¼ cup chopped fresh cilantro
1 (15-ounce) can low-sodium black beans, rinsed and drained
1 (14.5-ounce) can petite diced tomatoes
2 cups frozen organic corn kernels
1 teaspoon ground cumin, plus more to taste
½ teaspoon dried oregano
1 pound boneless, skinless chicken breasts (or to really save on time, start with a pre-cooked, organic chicken)

TOPPINGS
¾ cup shredded, reduced-fat cheddar cheese
¼ cup chopped scallions
¼ cup chopped fresh cilantro
1 medium (4 ounces) Hass avocado, sliced
6 tablespoons reduced-fat sour cream (optional)

DIRECTIONS
In a medium nonstick skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring, until soft, about 3 minutes. Add to the slow-cooker along with the broth, tomato sauce, chipotle in adobo, cilantro, beans, tomatoes, corn, cumin, and oregano. Add the chicken breasts. Cover and cook on low for 4 to 6 hours.

Remove the chicken, shred it with two forks, and return it to the slow cooker.

TOPPINGS:
To serve – ladle into 6 serving bowls and dividing evenly, top each with 2 tablespoons of cheddar, scallions, cilantro, avocado, and sour cream (if using).

Culinary pleasures and entertaining with friends and family, refreshes the soul, revives the spirit and makes new memories.

Enjoy,
-Renee
(Source: The skinnytaste cookbook)