Chicken Enchilada Soup
This recipe has been an idea floating around in my head for weeks, so I finally decided to throw it all together. Southern California has gotten a lot of rain lately, and rainy days call for warm comfort foods. Since I am well into my Whole 90 challenge, my comfort food craving of chicken enchiladas is out of the question, so this is my healthy version in soup form. It is great topped off with freshly sliced avocado and a squeeze of lime juice. If you wanted to make it non-Whole 30, add some cheddar cheese or a dollop of sour cream.
3 chicken breasts, cubed
1 tablespoon olive oil
One 10 oz can enchilada sauce
2 jalapenos, de-seeded
1 medium white onion, diced
One 14 1/2 oz can fired roasted diced tomatoes
3 cloves of garlic, finely chopped
2 cups low sodium chicken broth
1 teaspoon dried oregano
1 teaspoon cumin
Trim the fat off the chicken breasts and cube into small bite sized chunks. Heat a non-stick pan over medium high heat, add the olive oil and sear the chicken for about 3-4 minutes. You re not fully cooking the chicken, just getting a slight sear on the outside. Pour the chicken into a slow cooker.
Chop up the onion and jalapeno; add to the slow cooker. Give the can of enchilada sauce a good shake, open and pour into the crock pot. Now add the can of tomatoes and all remaining ingredients into the slow cooker.
Set to low for 6 hours. Serve with avocado and enjoy!