It’s CORN season🌽

We live in corn country!
Whenever I buy a dozen at the farmstand, I prep it for the microwave (as shown, cut and outer husks removed) and store in the fridge.

4 minutes in your microwave


To cook:
Place in microwave for 4 minutes (mine has a fresh hard vegetable setting).
Husks and silks remove in one fell swoop!
Enjoy! 🌽

Chicken Enchilada Soup

Chicken Enchilada Soup

Chicken Enchilada Soup has everything you love about chicken enchiladas… in one big bowl of soup!


Chicken Enchilada Soup (Slow Cooker and Instant Pot)

★★★★★

Skinny Taste, Soups & Stews

INGREDIENTS

2 tsp olive oil

1/2 cup onion, chopped

3 cloves garlic, minced

3 cups less sodium chicken broth

8 oz can tomato sauce

1-2 tsp chipotle chili in adobo sauce, or more to taste

1/4 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

1/2 tsp dried oregano

2 skinless chicken breasts, 16 oz total

For topping:

3/4 cup shredded part skim cheddar cheese

1/4 cup chopped scallions

1/4 cup chopped cilantro

4 oz 1 small haas avocado, diced

6 tbsp reduced fat sour cream, optional

DIRECTIONS

Slow Cooker Directions:

Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.

Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.

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 cheese, avocado, scallions and cilantro. Also great with sour cream or crushed tortilla chips. Enjoy!

Instant Pot Directions:

Press saute on the Instant Pot. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and cilantro.

Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on high pressure for 20 minutes. Quick or natural release.

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 cheese, avocado, scallions and cilantro. Also great with sour cream or crushed tortilla chips. Enjoy!

NUTRITION

333 Cals 30 Protein 35 Carbs 10 Fats
Serving: 11/2 cups, Calories: 333kcal, Carbohydrates: 35g, Protein: 30g, Fat: 10g, Saturated Fat: 2.5g, Cholesterol: 65.5mg, Sodium: 812.5mg, Fiber: 9.5g, Sugar: 6g Blue Smart Points: 3 Green Smart Points: 7 Purple Smart Points: 3 Points +: 8