ENCHILADA SOUP

 I have made a few different versions of enchilada soup but this one takes the cake BY FAR!!  I will leave you with the recipe - like I said I am a picky eater - so by all means add/subtract what works for you :D Hope you like it!

Enchilada Soup 

Ingredients:

2 tsp olive oil

2 large chicken breasts

3 cloves garlic, minced

3 cups low sodium chicken broth

8 oz can tomato sauce

2 tsp chipotle chili in adobo sauce (I only used the sauce from the can - not the peppers)

14.5 oz can petite diced tomatoes

2 cups of corn - with no added salt

1 tsp cumin

1/2 tsp dried oregano

Directions:

1. Heat oil in a saucepan - add the garlic until it becomes fragrant.

2. Add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil.

3. Once boiling, remove from heat and put in your crock pot.

4. Add diced tomatoes, corn, cumin, oregano and stir all ingredients together.

5. Add chicken breasts and cook on low heat for 4-6 hours.

6. Remove the chicken from crock pot and shred with two forks and place back into the soup.

7. Serve in a bowl and top with shredded cheese, tortilla strips and sour cream.

8. ENJOY!

xoxo Lisa