Servings: 6

Weight Watcher Smart Points: 5

Preparation Time: 20 Minutes

Cooking Time: 0 Minutes

Ready In: 20 Minutes


  • 15 oz can black beans, rinsed and drained
  • 8 oz can tomato sauce
  • 14.5 oz can petite diced tomatoes
  • 2 -8 oz skinless chicken breasts (16 oz total)
  • 1-2 tsp chipotle chili in adobo sauce (or more to taste)
  • ¼ cup chopped cilantro (plus more for garnish)
  • 1 tsp cumin
  • 3 cups low sodium fat-free chicken broth
  • 2 cups frozen or canned corn
  • 3 cloves garlic, minced
  • 2 tsp olive oil
  • ½ cup onion, chopped
  • ½ tsp dried oregano
  • ¾ cup shredded reduced fat cheddar cheese
  • ¼ cup chopped scallions, for topping


  1. Heat oil in a saucepan over medium-low heat
  2. Add onion and garlic and sauté until soft, 3-4 minutes
  3. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil
  4. Add cilantro and remove from heat
  5. Pour into crock pot.To the crockpot, add drained beans, diced tomatoes, corn, cumin, oregano and stir
  6. Add the chicken breasts; cover and cook on low heat for 4-6 hours.Remove chicken and shred with two forks
  7. Add chicken back into the soup, adjust salt and cumin to taste
  8. Serve in bowls and top with fat free sour cream, cheese, scallions and cilantro
  9. You can also top with avocado or crushed tortilla chips
  10. Enjoy!

Leave a Comment