Instructions

• Heat 2 teaspoons extra virgin olive oil in a medium nonstick skillet over medium heat. Add ½ cup chopped onion and 3 garlic cloves, minced, and cook, stirring, until the onion is soft and translucent, about 3 minutes.
• While the onion cooks, rinse and drain the can of low-sodium black beans.
• Transfer the cooked onion and garlic to the slow cooker. Add 3 cups low-sodium chicken broth, the 18-ounce can tomato sauce, 1 to 2 teaspoons chopped chipotle chile in adobo sauce, ¼ cup chopped fresh cilantro, the rinsed and drained black beans, the can of petite diced tomatoes, 2 cups frozen corn kernels, 1 teaspoon ground cumin (plus more to taste), and ½ teaspoon dried oregano. Stir to combine.
• Add the 1 pound boneless, skinless chicken breast to the slow cooker, cover, and cook on LOW for 4 to 6 hours, until the chicken is cooked through and tender.
• Remove the chicken from the slow cooker to a cutting board, shred it with two forks, then return the shredded chicken to the slow cooker and stir to combine.
• Taste the soup and adjust seasoning with additional ground cumin if desired.
• Ladle the soup into bowls. Top each serving with ¾ cup shredded reduced-fat cheddar cheese (divided among the bowls), ¼ cup chopped scallions, and the remaining ¼ cup chopped fresh cilantro. If using, add sliced or diced avocado and 6 tablespoons reduced-fat sour cream, divided among the bowls.