1can11 ounces Ro-tel diced tomatoes & green chiles
4cupslow-sodium chicken broth
1 1/4pdsboneless chicken breasts
1 1/2shredded sharp cheddar cheese or Monterey Jackplus more for serving
1cupsour creamplus more for serving
tortilla chipsfor serving
In a medium skillet heat the oil over medium heat. Add the onions, peppers, and garlic. Season with salt and pepper. Cook until softened, stirring often, about 10 minutes.
Meanwhile to your crock-pot add the Ro-tel, chicken broth, chicken, corn, black beans (if using), chili powder, cumin, oregano and 1 teaspoon coarse salt or 1/2 teaspoon fine and about 1/4 teaspoon black pepper. Mix in the cooked onions, peppers and garlic.
Cook on high 3 - 4 hour or low 5 - 6. Remove the chicken breasts to a cutting board. Stir the cheese and sour cream into the soup. Shred the chicken or cut into bite-sized pieces and add back to the pot. Taste and season as needed. Cook 1 more hour on low heat.
Serve garnished with more cheese, sour cream or tortilla chips.