2 teaspoons olive oil
1/2 cup chopped onion
3 garlic cloves, minced
*3 cups Swanson 33% less sodium chicken broth
1 (8-ounce) can tomato sauce
1 to 2 teaspoons chipotle chile in adobo sauce, chopped
1/4 cup chopped fresh cilantro
1 (15-ounce) can low-sodium black beans, rinsed and drained
1 (14.5 ounce) can petite diced tomatoes
 cups frozen corn kernals
1 teaspoon ground cumin, plus more to taste
1/2 teaspoon dried oregano
1 pound boneless, skinless chicken breasts
3/4 cup shredded reduced-fat cheddar cheese
1/4 cup chopeed scallions
1/4 cup chopped fresh cilantro
1 medium (4 ounces) Hass avocado, sliced
6 tablespoons reduced-fat sour cream (optional)
*Read the label to be sure this product is gluten-free.

For the soup: In a medium nonstick skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring, until soft, about 3 minutes. Add to the slow-cooker along with the broth, tomato sauce, chipotle in adobo, cilantro, beans, tomatoes, corn, cumin, and oregano. Add the chicken breasts. Cover and cook on low for 4 to 6 hours. Remove the chicken, shred it with two forks, and return it to the slow cooker.

For the toppings: To serve, ladle into 6 serving bowls, and dividing evenly, top each with 2 tablespoons of cheddar, scallions, cilantro, avocado, and sour cream (if using).


  • Per serving (1 1/2 cups plus toppings)
  • Calories 368
  • Fat 12 g
  • Saturated Fat 3 g
  • Cholesterol 58 mg
  • Carbohydrates 28 g
  • Fiber 8.5 g
  • Protein 31 g
  • Sugar 6 g
  • Sodium 821 mg

Serves 6

Recipe courtesy of The Skinnytaste Cookbook by Gina Homolka with Heather K. Jones, R.D.