Crock Pot Chicken Enchilada Soup

I made this fantastic soup today based on a recipe from sknnytaste.com It made 6 generous 1 cup servings. Even with a tablespoon of low fat sour cream and an ounce or so of reduced fat cheese, the recipe has less than 250 calories. 11 grams/fat, 16 grams/protein, 16 grams carbohydrate, and 458 mg/sodium.

In a non-stick pan with a tablespoon of olive oil, I sauteed
1/2 cup diced onion
2 large cloves garlic

When the onion is soft, I added:
small can (8 oz) no salt tomato sauce
3 cups low sodium chicken broth
1-2 teaspoons of adobo sauce (or more if you like lots of heat)
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 cup fresh cilantro

Pour this mixture in a crockpot and add one large boneless skinless chicken breast. Cook on low for 4 to 6 hours. Remove the chicken breast and shred with 2 forks. Return to crockpot.

Add:
1 cup frozen corn
1 cup of low sodium black beans
And cook for another 30 minutes.

Serve with a tablespoon of low fat sour cream and about an ounce of low fat cheddar.

Enjoy!!!