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.

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