( #Enchilada )
Since it is a busy week, I was looking for something simple to cook in the crock pot. I came across a version of this recipe over at SkinnyTaste.com but I had to tweak it due to my raging hatred of cilantro.
Ingredients:
2 tsp olive oil
1/2 cup onion, chopped
3 cloves garlic, minced
3 cups low sodium fat-free chicken broth
8 oz can tomato sauce
1-2 tsp chipotle chili in adobo sauce (or more to taste)
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
2 8 oz skinless chicken breasts (16 oz total)
1/4 cup chopped scallions, for topping
3/4 cup shredded reduced fat cheddar cheese
Directions:
1. Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes.
2. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Pour into crock pot.
3. To the crockpot, add drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.
4. Remove chicken and shred with two forks.
5. Add chicken back into the soup, adjust salt to taste.
