This recipe was very easy to assemble, and turned out really well. If you like fajitas, or just Mexican food in general – I’d definitely recommend trying this recipe at some point (although perhaps not in the Summer time, as I did!).
3 boneless skinless chicken breasts
2 tsp ground cumin
salt and pepper
1 onion chopped
15 oz. can diced tomatoes with green chiles
1 chipotle chili in adobo sauce PLUS 1 TBSP sauce from the can
1/2 tsp dried oregano
1 cup frozen corn
1 can black beans
1 large bell pepper chopped
2 cups low-sodium chicken broth
1 avocado for topping
1/2 cup fresh cilantro for topping
Fresh white corn tortillas for serving
(1) Season chicken breasts with salt, pepper, and 1 teaspoon of the ground cumin and place them in the bottom of your slow cooker.
(2) Add chopped onions, diced tomatoes, chipotle chili and adobo sauce, oregano, remaining 1 teaspoon of cumin, corn, black beans, bell pepper, and chicken broth
(3) Cover and cook on LOW for 5 – 6 hours, until chicken is cooked through (but not overcooked). Shred chicken.
(4) Serve soup warm, topped with fresh avocado and cilantro and with warm corn tortillas on the side.
Original sources – Tastes Better From Scratch