Crock Pot Chicken Enchilada Soup

Ingredients

• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 3 garlic cloves, minced
• 3 cups 33% less sodium chicken broth
• 1 (8-ounce) can tomato sauce
• 1 to 2 teaspoons chipotle chile in adobo sauce, chopped
• 1⁄4 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
• 1⁄2 teaspoon dried oregano
• 1-pound boneless, skinless chicken breasts
• 3⁄4 cup shredded reduced-fat cheddar cheese (toppings)
• 1⁄4 cup chopped scallions (toppings)
• 1⁄4 cup chopped fresh cilantro (toppings)
• 1 medium (4 ounces) Hass avocado, sliced (toppings)
• 6 tablespoons reduced-fat sour cream (optional) (toppings)

Directions

1. For the soup: In a medium nonstick skillet, 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.
2. Remove the chicken, shred it with two forks, and return it to the crock pot.
3. For the toppings: To serve, divide the soup among 6 bowls and top each with 2 tablespoons of cheddar, scallions, cilantro, avocado, and sour cream (if using).