Big Hit: Crockpot Chicken Enchilada Soup

I combined a few different recipes and came up with this

little concoction.  It's a good one.
Enjoy!

 

Ingredients:

1 onion, chopped

3 cloves garlic, minced

3 cups low sodium chicken broth or stock

1 bell pepper, diced

1 can diced tomatoes

1 can diced tomatoes with jalapenos  

2 cans black beans, rinsed and drained

2 cups frozen corn

1 tab taco seasoning

1  tsp dried oregano

2 chicken breasts  

shredded Mexican cheese

avocado

plain Greek yogurt

Directions:
To the crockpot- add drained beans, bell pepper, corn, taco seasoning, oregano and stir. Add the chicken breasts.

Heat olive oil in a saucepan over medium-low heat. Add onion and garlic and saute until soft, 3-4 minutes. Slowly add the chicken broth, diced tomatoes and bring to a boil. Pour into crockpot.

Cover and cook on low heat for 4-6 hours.

Remove chicken and shred with two forks. Add chicken back into the soup. Serve in bowls and top with Greek yogurt, cheese and avocado.