Slow Cooker Chicken Enchilada Soup

recipe chx soup

Gluten free and only 368 calories per serving.

2 Teaspoons Olive Oil
1/2 cup chopped onion
3 garlic cloves minced
3 cups Vegetable broth
1 (8 oz) can tomato sauce
2 teaspoons chipotle chile in adobo sauce
1/4 cup chopped fresh cilantro
1 (15 oz) can low sodium black beans, drained
1 (14.5 oz) can petite diced tomatoes
2 cups frozen corn kernals
1 teaspoon cumin
1/2 teaspoon oregano
1 pound boneless, skinless chicken breasts

3/4 cup shredded reduced-fat cheddar cheese
1/4 cup scallions
1/4 cup chopped fresh cilantro
1 avocado, sliced
6 tablespoons reduced fat sour cream

*Read the label to ensure the produce is gluten free

For the soup
In medium skillet, heat olive oil and sauté onions/garlic appx. 3 minutes.
Add to slow cooker with all remaining soup ingredients (save toppings aside for later).
Cover and cook 4-6 hours.
Pull chicken out and shred it with a fork, return to slow cooker and mix after.

For the toppings:
Ladle into bowls and add toppings.

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