Ingredients:

• 2 tsp olive oil
• 1/2 cup onion, chopped
• 3 cloves garlic, minced
• 3 cups less sodium chicken broth
• 8 oz can tomato sauce
• 1-2 tsp chipotle chili in adobo sauce (or more to taste)
• 1/4 cup chopped cilantro (plus more for garnish)
•  15 oz can black beans, rinsed and drained
• 14.5 oz can petite diced tomatoes
• 2 cups frozen corn
• 1 tsp cumin
• 1/2 tsp dried oregano
• 2 skinless chicken breasts (16 oz total)

Slow Cooker:

1. Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.
2. Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.
3. Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with cheese, avocado, scallions and cilantro.

Instant Pot:

1. Press saute on the Instant Pot. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and cilantro.
2. Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on high pressure for 20 minutes. Quick or natural release.
3. Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with cheese, avocado, scallions and cilantro.

Yield: 6 Servings, Serving Size: 1 1/2 cups

Calories: 333; Total Fat: 10g; Carbohydrates: 35g; Fiber: 9.5g; Sugar: 6g; Protein: 30g