2 tablespoons olive oil
\n1 red bell pepper, diced
\n3 cloves garlic, minced
\ncoarse salt and fresh black pepper
\n1 can (11 ounce) diced tomatoes (1 recipe called for Ro-tel diced tomatoes & green chiles but I wasn’t sure if I’d like that – spicy?)
\n4 cups low-sodium chicken broth
\n1 1\/4 pounds boneless chicken breasts
\n2 cups petite corn (frozen is fine)
\n1 can black beans
\n1 tablespoon chili powder
\n1 teaspoon ground cumin
\n1\/2 teaspoon Mexican oregano (crush it up)
\n1 1\/2 cups shredded sharp cheddar cheese, plus more for serving
\n1 cup sour cream, plus more for serving
\ntortilla strips, for serving
\nsliced avocado, for serving
\n(p.s. Both recipes also called for a diced yellow onion but yuck. If you did want to use that, it gets cooked with the red pepper and garlic and added when you add them.)<\/p>\n
Instructions:<\/strong><\/p>\n In a skillet heat the oil over medium heat. Add the red pepper and garlic. Season with salt and pepper. Cook until softened, stirring often, about 10 minutes.<\/p>\n Meanwhile add the tomatoes, chicken broth, chicken, corn, black beans, chili powder, cumin, oregano and 1 teaspoon coarse salt or 1\/2 teaspoon fine and about 1\/4 teaspoon black pepper to your slow cooker. Then mix in the cooked peppers and garlic.<\/p>\n Cook on low 6 hours stirring occasionally. Remove the chicken breasts to a cutting board. Stir the cheese and sour cream into the soup (let’s face it – I “accidentally” didn’t measure these precisely and erred on the side of a little extra for these 2!) Shred the chicken\/cut into bite-sized pieces and add back to the cooker. Taste and season as needed. Cook 1 more hour on low heat.<\/p>\n Serve garnished with more cheese, sour cream, tortilla strips and avocado. <\/p>\n
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