Chicken Enchilada Soup (Slow Cooker and Instant Pot)

Everything you love about chicken enchiladas… in one big bowl! I love turning classic meals into soups, it’s an easy (maybe even lazy) way to make a dish that only dirties one pot!

2 tsp olive oil

½ cup onion, chopped

3 cloves garlic, minced

3 cups less sodium chicken broth

8 oz can tomato sauce

1 to 2 tsp chipotle chili in adobo sauce (or more to taste)

¼ cup chopped cilantro (plus more for garnish)

15 oz can black beans, rinsed and drained

14.5 oz can petite diced tomatoes

2 cups frozen corn

1 tsp cumin

½ tsp dried oregano

2 skinless chicken breasts (16 oz total)

subheading: For topping:

¾ cup shredded part skim cheddar cheese

¼ cup chopped scallions

¼ cup chopped cilantro

4 oz (1 small) haas avocado, diced

6 tbsp reduced fat sour cream, optional

Directions at skinnytaste.com

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