Chicken Enchilada Soup

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It's kind of ridiculous how many recipes I have on here for taco soup, or enchilada soup, or some variation, but this is another new one and it's the best yet! My little sister Heidi (shout-out!), who happens to be an awesome cook, made this for me and my family last summer when we were visiting her in Iowa.  It was so delicious and I'm not sure why it took me so long to try it out myself.  There are so many wonderful flavors going on in this soup.  It's cooked in the crockpot all day, but then you add lots of fresh vibrant toppings that livens it up.  The whole family loved it!  I'll definitely be making this again.

Crockpot Chicken Enchilada Soup

2 tsp. olive oil
1/2 cup onion, chopped
3 cloves garlic, minced
3 c. low-sodium chicken broth
8 oz. can tomato sauce
1-2 tsp. canned chipotle chili in adobo sauce, chopped
15 oz. can black beans, rinsed and drained
14.5 oz can petite diced tomatoes
2 c. frozen corn
1 tsp. cumin
1/2 tsp. dried oregano
1 lb. chicken breasts
1/4 c. chopped green onions, for topping
cilantro, roughly chopped, for topping
sour cream, shredded cheese, & tortilla chips, for topping

Heat oil in a saucepan over medium heat.  Add onion and garlic and saute until soft, about 3-4 minutes.  Slowly add the chicken broth, tomato sauce, and chipotle chili and bring to a boil.  Remove from heat and pour into crockpot.

To the crockpot, add beans, tomatoes, corn, cumin, and oregano and stir.  Add the chicken breasts; cover and cook on low for 4-6 hours.

Remove chicken and shred with two forks. Place back into the soup, taste and add more salt if needed.  Serve in bowls and top with desired toppings.

Source: Skinnytaste