2 tsp olive oil
1/2 cup onion, chopped
3 cloves garlic, minced
3 cups chicken stock
8 oz can tomato sauce
1 can of enchilada sauce (mild)
1/4 cup chopped cilantro (plus more for garnish)
15 oz can black beans, rinsed and drained
14.5 oz can petite diced tomatoes
2 cans corn
1 tsp cumin
1/2 tsp dried oregano
2 8 oz skinless chicken breasts (16 oz total)
3/4 cup shredded reduced fat cheddar cheese
fat free sour cream (optional)
tortilla chips (for garnish)
Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and enchilada sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.
To the crock pot, add drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.
Shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with fat free sour cream, cheese,avocado, and crushed tortilla chips. Enjoy!