1 to 2teaspoonschipotle chile in adobo sauce, chopped
¼cupchopped fresh cilantro
115-ounce can low-sodium black beans, rinsed and drained
114.5-ounce can petite diced tomatoes
2cupsfrozen corn kernels
1teaspoonground cumin, plus more to taste
½teaspoondried oregano
1poundboneless, skinless chicken breast
Toppings:
3/4cup shredded reduced-fat cheddar cheese
¼cupchopped scallions
¼cupchopped fresh cilantro
1medium, 4-ounces avocado (optional)
6tablespoonsreduced-fat sour cream, optional
Instructions
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).