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Chicken Enchilada Soup (Slow Cooker And Instant Pot) | Skinnytaste

Ingredients

• 2 tsp olive oil
• 1/2 cup onion, chopped
• 3 cloves garlic, minced
• 3 cups less sodium chicken broth
• 8 oz can tomato sauce
• 1-2 tsp chipotle chili in adobo sauce (or more to taste)
• 1/4 cup chopped cilantro (plus more for garnish)
• 15 oz can black beans, rinsed and drained
• 14.5 oz can petite diced tomatoes
• 2 cups frozen corn
• 1 tsp cumin
• 1/2 tsp dried oregano
• 2 skinless chicken breasts (16 oz total)
• 3/4 cup shredded part skim cheddar cheese
• 1/4 cup chopped scallions
• 1/4 cup chopped cilantro
• 4 oz (1 small) haas avocado, diced
• 6 tbsp reduced fat sour cream, optional

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