Slow Cooker Chicken Enchilada Soup

Soup Preparation

1. 1

   Place a medium pot over medium-low heat and add oil. Sauté onion and garlic until soft, about 3 to 4 minutes.

2. 2

   Slowly stir in tomato sauce, chicken broth, and chipotles. Once soup comes to a boil, carefully transfer it to the bowl of a slow cooker.

3. 3

   Add beans, tomatoes, corn, cumin, and oregano to the slow cooker. Stir to combine.

4. 4

   Add chicken breasts to the slow cooker. Cover and cook on low for 4 hours.

5. 5

   Transfer chicken from the slow cooker to a small bowl. Let cool for a few minutes, then shred with forks. Return to the soup along with salt and cumin to taste.

6. 6

   Ladle soup into bowls and top with scallions, cheese, and cilantro.