This is a pretty low calorie comfort soup and you can leave it to “do it’s thing” for several hours.
I just love weather that asks for soups and stews!
Serves 6 260 calories per serving
2 tsp olive oil
1/2 cup onion, chopped
3 cloves garlic, minced
3 cups chicken broth
8 oz can tomato sauce (or more to taste)
1 to 2 tsp chipotle chili in adobo sauce (or more if you can take more heat)
1/4 cup chopped cilantro, and more for the garnish
15 oz can of black beans, rinsed and drained
14.5 oz can petite diced tomatoes,
2 cups frozen corn (or tinned sweet corn niblets, drained)
1 tsp cumin (I use roasted ground cumin)
1/2 tsp dried oregano
1lb boneless, skinless chicken breasts, or if you prefer, chicken thighs
1/4 cup chopped scallions, for topping
3/4 cup shredded sharp cheddar cheese, for topping
fat free sour cream, optional
Heat the oil in a saucepan over medium-low heat.
Add onion and garlic and saute for about 5 mins, till soft
Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to the boil
Add the cilantro and remove from the heat.
Pour into a slow cooker (crock pot)
To the slow cooker, add the drained beans, diced tomatoes, corn, cumin, oregano and stir.
Add the chicken, cover and cook on low heat for 4 to 6 hours.
Remove the chicken and shred with two forks.
Add the chicken back to the soup and season again with salt and more cumin, to taste
Serve in bowls and top with sour cream, cheese, cilantro and scallions.
If you’re not too worried about the low calorie aspect of this soup, it is divine with sliced avocado and crushed tortilla chips on top!!