Slow Cooker Chicken Enchilada Soup


For the soup
2 teaspoons olive oil
½ cup chopped onion
3 garlic cloves, minced
3 cups low-sodium chicken broth
1 (8-ounce) can tomato sauce
1 to 2 teaspoons chipotle chile in adobo sauce, chopped
¼ cup chopped fresh cilantro
1 (15-ounce) can low-sodium black beans, rinsed and drained
1 (14.5-ounce) can petite diced tomatoes
2 cups frozen corn kernels
1 teaspoon ground cumin, plus more to taste
½ teaspoon dried oregano
1 pound boneless, skinless chicken breast

¾ cup shredded reduced-fat cheddar cheese
¼ cup chopped scallions
¼ cup chopped fresh cilantro
1 medium (4-ounces) avocado (optional)
6 tablespoons reduced-fat sour cream (optional)


For the soup
In a medium nonstick sillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring until soft, about 3 minutes. Add to the slow-cooker along with the broth, tomato sauce, chipotle in adobo, cilantro, beans, tomatoes, corn, cumin, and oregano. Add the chicken breasts. Cover and cook on low for 4 to 6 hours.
Remove the chicken, shred it with two forks, and return it to the slow cooker.

For the toppings
To serve, ladle into serving bowls and dividing evenly. Top with cheddar cheese, scallions, cilantro, avocado, and sour cream (if using).