1. Heat oil in a saucepan over medium-low heat. Add onion and garlic and saute until soft, 3-4 minutes. Slowly add chicken broth, Tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.
2. To the crockpot, add drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts: cover and cook on low heat for 4-6 hours.
3. Remove chicken and 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, scallions and cilantro. You can also top with avocado or crushed tortilla chips. Enjoy.
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|Serving Size: 1 Serving (478g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 46 (15%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 58.3mg||18 %|
|Sodium 813.4mg||28 %|
|Potassium 500.3mg||13 %|
|Total Carbohydrate 34.8g||10 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 27.8g|
|Protein 29.9g||43 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 304
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