Slow Cooker Chicken Enchilada Soup

I've been wanting to try this recipe for a long time now and after I saw Candice's post about the YUMMY enchiladas I thought I would give it a try! And I am soo glad I did because it has the best flavor to it! My hubby even went back for seconds!(and he doesn't do that often;))

Chicken Enchilada Soup

Recipe by: www.skinnytaste.com

2 tsp olive oil

1/2 c chopped onion

3 cloves garlic, minced

3 c low sodium fat-free chicken broth

8 oz can tomato sauce

1-2 tsp chipotle chili in adobo sauce

1/4 c chopped cilantro (plus more for garnish)

15 oz can black beans, rinsed and drained

14.5 oz can petite diced tomatoes (I used the ones with green chiles in it, for a kick)

2 c frozen corn

1 tsp cumin

1/2 tsp dried oregano

2 8 oz skinless chicken breasts

1/4 c shopped scallions (optional for topping)

shredded cheddar cheese (for topping)

sour cream (optional for topping, I used greek yogurt-taste the same and healthier)

Directions: Heat oil in a saucepan over medium-low heat. Add onion and garlic and saute until soft (3-4 mins). Slowly add chicken broth, tomato sauce, and chipotle adobo sauce and bring to a boil. Add Cilantro and remove from heat. Pour into crock pot. Then add drained beans, diced tomatoes, corn, cumin, oregano and stir. Add chicken breasts; cover and cook on low heat for 4-6 hours. Remove chicken and shred with two forks. Add chicken back into soup. Add salt, pepper and more cumin  to taste. Serve in bowls and top with sour cream, cheese, scallions, cilantro, avacodo, and whatever else you might like!

Tips: I added a lot more cumin and some tabasco because we like it extra spicy in our household. I also wish I didn't put 2 cups of corn in it-because it was soo much corn, a little too much for my liking. Make sure you put the cilantro in it because it gives it a really yummy flavor. Enjoy!