gem

Get Help Today

Click Here for more information or to request a communication by phone, email or text.

Or Call

866-573-3656

We are here for you 24/7
Fast, confidential response

Licensing & Accreditation

Brookhaven Retreat is Accredited by the Joint Commission on Accreditation of Health Organizations and is licensed by the State of Tennessee Department of Mental Health and Developmental Disabilities.

FIND OUT MORE

beauty in life worth living
beauty in life worth living

We are a private pay treatment center and do not accept any type of insurance. Costs associated with care are the responsibility of the client.

Slow-Cooker Chicken Enchilada Soup

Sunday, 29 November 2015 00:00  by Yolanda F.

ChickenEnchiladaSoupRecipe

There’s a slight chill in the air and the holidays are coming, which means we’re all ridiculously busy. Dinnertime often comes around to fast, especially if you happen to be the one the rest of the household depends on. Chances are good their hunger doesn’t subside on nights you have other ideas or obligations.

No matter what, it seems there’s always room for anxiety surrounding mealtime if you fail to plan ahead. Being a nurturing chef seven days a week, in most cases, is too much to ask. That’s when things like slow-cookers come in handy. This dish makes for a tasty meal with the power to full your belly and warm your bones. If you’re the busy sort, you’ll love this soup because it practically cooks itself.

Soup:

  • 2 teaspoons olive oil
  • ½ cup chopped onion
  • 3 garlic cloves, minced
  • 3 cups less sodium chicken broth
  • 1 (8-oz.) can tomato sauce
  • 1 to 2 teaspoons chipotle chili in adobo sauce, chopped
  • ¼ cup chopped fresh cilantro
  • 1 (15-oz.) can low-sodium black beans, rinsed and drained
  • 1 (14.5-oz.) can petite diced tomatoes
  • 2 cups frozen corn kernels
  • 1 teaspoon ground cumin, plus more to taste
  • ½ teaspoon dried oregano
  • 1 pound boneless, skinless chicken breasts

Toppings:

  • ¾ cup shredded reduced-fat cheddar cheese
  • ¼ cup chopped scallions
  • ¼ cup chopped fresh cilantro
  • 1 medium (4-oz.) 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).

Source: The Skinny Taste Cookbook

Last modified on Sunday, 29 November 2015 02:19

Add comment


postprandial