- 6
- Average
- 20 mins
- Average budget
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Ingredients
- 2 tsp. Olive Oil
- 1/2 cup Onion - Chopped
- 3 Cloves Garlic - Minced
- 3 cups Chicken Broth
- 8 oz. Tomato Sauce
- 1-2 tsp. Chipotle Chili in Adobo Sauce - To Taste
- 1/4 cup Chopped Cilantro
- 15 oz. Petite Diced Tomatoes
- 2 cups Frozen Corn
- 1 tsp. Cumin
- 1/2 tsp. Dried Oregano
- 16 oz. Chicken Breasts
- 3/4 cup Shredded Cheese
- Crushed Tortilla Chips
Preparation
Step 1
Heat oil in a saucepan over medium-low heat. Saute garlic and onion until soft, 3-4 minutes. Slowly pour in chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour in crock pot.
Step 2
To the crock pot add beans, diced tomatoes, corn, cumin and oregano; stir. Add chicken breasts; cover and cook on low 4-6 hours.
Step 3
Remove chicken and shred with 2 forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls.
Freezes well.