Skinny Crock Pot chicken Enchilada Soup

Yummy!! Look what I've got cooking up for dinner!! "Skinny Crock Pot Chicken Enchilada Soup". Great for busy mom's to throw in the slow cooker and forget about until dinner time!

Want the recipe?: 
{SKINNY CROCK POT CHICKEN ENCHILADA SOUP} 

2 tsp. olive oil 
1/2 c. onion chopped 
3 cloves garlic minced 
3 cups chicken broth (can use low-sodium, fat free) 
8 oz. can tomato sauce 
1-2 oz chipotle peppers in adobo sauce (or more to taste) 
1/4 c. chopped cilantro (plus more for garnish) 
15 oz. can black beans, rinsed and drained 
14.5 oz. can diced tomatoes 
2 cups corn (frozen, canned, or fresh) 
1 1/2 tsp. cumin 1 tsp. dried oregano 
2 8-oz. boneless, skinless chicken breasts, thawed (16 oz. total) 
1/4 c. chopped green onions for topping 
3/4 c. shredded reduced-fat cheddar cheese (optional) 
fat-free or low fat sour cream (optional) 

Directions:

Heat oil in sauce pan over medium-low heat. Add onion and garlic and saute until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce, and chipotle chili in adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot. To the crock pot add drained beans, diced tomatoes, corn, cumin, oregano, and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours. Remove chicken and shred with two forks. Add chicken back into the soup. Add salt and more cumin to taste. Serve in bowls and top with optional add-ons: fat free sour cream, low fat cheese, cilantro, green onions, avocado, or even tortilla chips. Enjoy! 

 Found Here: http://www.idigpinterest.com/2014/01/crock-pot-chicken-enchilada-soup.html