This soup delivers a big bowl of summery comfort.
Toppings like avocado, sour cream and tortilla strips are a must.
Ingredients:
For the Soup:
2 teaspoons olive oil
1/2 cup chopped onions
3 garlic cloves, minced
3 cups Swanson 33% less sodium chicken broth
8 ounce can tomato sauce
1-2 teaspoons chipotle chile in adobo sauce,chopped
1/4 cup chopped fresh cilantro
15 ounce can low-sodium black beans, drained
14.5 ounce can petite diced tomatoes
2 cups frozen corn kernels
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 pound boneless skinless chicken breasts
Toppings:
3/4 cup shredded reduced-fat cheddar cheese
1/4 cup chopped scallions
1/4 cup chopped fresh cilantro
1 medium haas avocado, sliced or chopped
6 tablespoons reduced-fat sour cream
Directions:
For the Soup: In a medium nonstick skillet, heat the oil over medium heat.
Add the onion and garlic, then cook until soft, about 3 minutes.
Scoop into the slow cook along with the rest of the soup ingredients. Cover and cook on low for 4 to 6 hours.
Remove the chicken and shred with 2 forks. Then return the chicken to the slow cooker.
For the Toppings: To serve, ladle the soup into 6 bowls, then divide the toppings evenly among them.
Credit to: aspicyperspective.com
Images: google
This soup delivers a big bowl of summery comfort.
Toppings like avocado, sour cream and tortilla strips are a must.
Ingredients:
For the Soup:
2 teaspoons olive oil
1/2 cup chopped onions
3 garlic cloves, minced
3 cups Swanson 33% less sodium chicken broth
8 ounce can tomato sauce
1-2 teaspoons chipotle chile in adobo sauce,chopped
1/4 cup chopped fresh cilantro
15 ounce can low-sodium black beans, drained
14.5 ounce can petite diced tomatoes
2 cups frozen corn kernels
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 pound boneless skinless chicken breasts
Toppings:
3/4 cup shredded reduced-fat cheddar cheese
1/4 cup chopped scallions
1/4 cup chopped fresh cilantro
1 medium haas avocado, sliced or chopped
6 tablespoons reduced-fat sour cream
Directions:
For the Soup: In a medium nonstick skillet, heat the oil over medium heat.
Add the onion and garlic, then cook until soft, about 3 minutes.
Scoop into the slow cook along with the rest of the soup ingredients. Cover and cook on low for 4 to 6 hours.
Remove the chicken and shred with 2 forks. Then return the chicken to the slow cooker.
For the Toppings: To serve, ladle the soup into 6 bowls, then divide the toppings evenly among them.
Credit to: aspicyperspective.com
Images: google