Enchilada Soup

Chicken Enchilada Soup - makes six large servings at 260 calories each 

2 tsp olive oil 


3 cloves garlic - minced 


1 onion, chopped 


3 cups Fat Free, Reduced Sodium chicken broth 


8 oz tomato sauce (no sugar added) 
1 cup dry black beans, soaked overnight and rinsed/drained (or use 

canned, make sure to rinse and drain) 


14.5 oz can petite diced tomatoes, I used green chile petite diced 

tomatoes 


2 c frozen corn 


1 t cumin, ½ t dried oregano  

1.25 lb boneless skinless chicken breast 
 

Sauté onion & garlic in oil for 3 – 4 minutes. Slowly add broth tomato

sauce; bring to boil. 


Pour into crock-pot. Add beans, tomatoes, corn, cumin, & oregano. 

Stir. 


Add uncooked chicken; cover & cook on LOW 4 – 6 hours. 

Remove chicken &; shred. Add back to crock pot. Serve topped with 

cheese &; FF sour cream, if desired.

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