Today we have a WINNING recipe for you so that you can WIN in your nutrition and WIN in life!
Today’s WINNING recipe to meet Coach JC’s 10 WINNING Habits is…Slow Cooker Chicken Enchilada Soup. You will find your lean protein and veggies in this soup.
Ingredients:
For the soup
2 teaspoons olive oil
1/2 cup chopped onion
3 garlic cloves, minced
3 cups 33% less sodium chicken broth
1 (8-ounce) can tomato sauce
1 to 2 teaspoons chipotle chile in adobo sauce, chopped
1⁄4 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 corn kernels
1 teaspoon ground cumin, plus more to taste
1⁄2 teaspoon dried oregano
1 pound boneless, skinless chicken breasts
For the toppings
3⁄4 cup shredded reduced-fat cheddar cheese
1⁄4 cup chopped scallions
1⁄4 cup chopped fresh cilantro
1 medium (4 ounces) Hass avocado, sliced
6 tablespoons reduced-fat sour cream (optional)
Directions:
For the soup: 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.
For the 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).
NOTE: If you’re not a fan of the smoky taste of chipotle peppers, you can replace them with other spicy chiles, such as jalapeños or serranos.
If you enjoyed this post, I would be honored if you share this goodness with some of your friends and family using one of those social media sharing buttons below…
WIN ALL DAY!
COACH JC
