Ingredients

The following ingredients have 6 Servings
  • 2 teaspoons olive oil
  • ½ cup chopped onion
  • 3 garlic cloves (minced)
  • 3 cups low-sodium chicken broth
  • 1 8-ounce can tomato sauce
  • 1 to 2 teaspoons chipotle chile in adobo sauce (chopped)
  • ¼ cup chopped fresh cilantro
  • 1 15-ounce can low-sodium black beans, rinsed and drained
  • 1 14.5-ounce can petite diced tomatoes
  • 2 cups frozen corn kernels
  • 1 teaspoon ground cumin (plus more to taste)
  • ½ teaspoon dried oregano
  • 1 pound boneless (skinless chicken breast)
  • 3/4 cup shredded reduced-fat cheddar cheese
  • ¼ cup chopped scallions
  • ¼ cup chopped fresh cilantro
  • 1 medium (4-ounces avocado (optional))
  • 6 tablespoons reduced-fat sour cream (optional)

Instruction

  • In a medium nonstick sillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring until soft, about 3 minutes. Add to the slow-cooker along with the broth, tomato sauce, chipotle in adobo, cilantro, beans, tomatoes, corn, cumin, and oregano. Add the chicken breasts. Cover and cook on low for 4 to 6 hours.
  • Remove the chicken, shred it with two forks, and return it to the slow cooker.
  • To serve, ladle into serving bowls and dividing evenly. Top with cheddar cheese, scallions, cilantro, avocado, and sour cream (if using).