Crock Pot Chicken Enchilada Soup

Ingredients

• 2 T. olive oil
• 1 large yellow onion, diced
• 1 small green or red bell pepper, diced
• 3 cloves garlic, minced
• coarse salt
• freshly ground black pepper
• 1-11 oz. can Ro-tel diced tomatoes & green chiles
• 4 c. low-sodium chicken broth
• 1 1/4 lb. boneless chicken breasts
• 2 c. corn
• 1 can black beans
• 1 T. chili powder
• 1 t. ground cumin
• 1/2 t. oregano, crushed between fingertips
• 1 1/2 c. shredded sharp cheddar cheese or monterey jack, plus more for serving
• 1 c. sour cream, plus more for serving
• tortilla chips, for serving
• green onion, for serving
• sliced avocado, for serving, optional

Steps

1. Line a crock pot with a crock pot liner for easy clean up.
2. In a medium skillet, heat oil over medium heat. Add onions, peppers and garlic, season with salt and pepper. Cook until softened, stirring often, about 10 minutes.
3. Add Ro-tel, chicken broth, chicken, corn, black beans, chili powder, cumin, oregano and 1 teaspoon coarse salt or 1/2 teaspoon fine and about 1/4 teaspoon black pepper to the crock pot. Stir in the cooked onions, peppers and garlic.
4. Cook on high 3 to 4 hours or low for 5 to 6 hours. Remove chicken breasts to a cutting board. Stir cheese and sour cream into the soup. Shred chicken, then add back to the crock pot. Season as needed. Cook 1 more hour on low heat.
5. Serve garnished with more cheese, green onions, sour cream, tortilla chips and avocado.