Slow Cooker Chicken Enchilada Soup

Ingredients

2 tablespoons olive oil

1 large yellow onion, diced

1 small green or red bell pepper, diced

3 cloves garlic, minced

coarse salt and fresh black pepper

1 can (11 ounce) Ro-tel diced tomatoes & green chiles

5 cups low-sodium chicken broth

1 + 1/4 pounds boneless chicken breasts

2 cups corn

1 can black beans

2-3  tablespoons chili powder 

2-3  teaspoons ground cumin

1  teaspoon oregano (preferably Mexican), crushed between fingertips

1 + 1/2 cups shredded sharp cheddar cheese, plus more for serving

1 cup sour cream, plus more for serving

tortilla chips, for serving

sliced avocado, for serving, optional

Instructions

1. In a medium skillet heat the oil over medium heat. Add the onions, peppers and garlic. Season with salt and pepper. Cook until softened, stirring often, about 10 minutes.
2. Meanwhile to your crock-pot add the Ro-tel, chicken broth, chicken, corn, black beans (if using), chile powder, cumin, oregano and 1 teaspoon coarse salt or 1/2 teaspoon fine and about 1/4 teaspoon black pepper. Mix in the cooked onions, peppers and garlic.
3. Cook on high 3 - 4 hours. Remove the chicken breasts to a cutting board. Stir the cheese and sour cream into the soup. Shred the chicken or cut into bite-sized pieces and add back to the pot. Taste and season as needed. Cook 1 more hour on low heat.
4. Serve garnished with more cheese, sour cream, tortilla chips and avocado.

*Courtesy of:http://www.cinnamonspiceandeverythingnice.com/slow-cooker-chicken-enchilada-soup/#Y58VHi2Dt8YrdX9A.99