National Soup Month may be winding down, but there's still time to experiment with new flavors and find new favorites. To keep your soup menu fresh, here is another healthy and satisfying recipe! This easy soup is a perfect way to warm up after a cold winter’s day. Plus, it can be made in a traditional slow cooker or an Instant Pot.

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)

FOR TOPPING:

• 3/4 cup shredded part skim cheddar cheese
• 1/4 cup chopped scallions
• 1/4 cup chopped cilantro
• 4 oz. (1 small) Haas avocado, diced
• 6 tbsp. reduced-fat sour cream, optional

DIRECTIONS:

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 slow cooker.

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. Also great with sour cream or crushed tortilla chips. Enjoy!

Instant Pot:
1. Press sauté 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. Also great with sour cream or crushed tortilla chips. Enjoy!

NUTRITION INFORMATION:
Yield: 6 servings, Serving Size: 1.5 cups, Calories: 368, Fat: 12 g, Carb: 28g, Fiber: 8.5 g, Protein: 31 g, Sodium: 821 mg. Exchanges: 1 starch, 4 meats, 1 fat.

Source and printer-friendly version: http://www.skinnytaste.com