Crock Pot Chicken Mexican Soup

Modified from web recipe.

Ingredients

• 3 tsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 can chicken broth
• 8 oz can tomato sauce
• 4 tbsp chipotle chili in adobo sauce (or more to taste)
• 1/2 cup chopped cilantro (plus more for garnish)
• 2 cans black beans, drained
• 1 can diced tomatoes
• 2 cups frozen corn
• 4 tbsp cumin
• 2 tbsp dried oregano
• 2     large chicken breasts, about 3 lbs
• 1/4 cup chopped scallions, for topping
• 3/4 cup shredded cheddar cheese
• sour cream (optional)

Instructions

1. Heat oil in a saucepan over medium-low heat.
2. Add onion and garlic and saute 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. Pour into crock pot.
5. 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.
7. Remove chicken and shred with two forks.
8. Add chicken back into the soup, adjust salt and cumin to taste.
9. Serve in bowls and top with sour cream, cheese, scallions and cilantro.
10. You can also top with avocado or crushed tortilla chips.