slow-cooked enchilada soup

Ingredients For slow-cooked enchilada soup

• 2 Tbsp

  vegetable or canola oil
• 1

  onion, diced
• 1

  green bell pepper, diced
• 3 tsp

  minced garlic
• salt and pepper to taste
• 1

  14.5 oz can diced tomatoes w/ chiles
• 4 c

  chicken broth
• 1-1/4 lb

  boneless, skinless chicken breasts cut into 1" pieces
• 2 c

  frozen corn
• 1 can

  black beans, drained, rinsed
• 1 Tbsp

  chili powder
• 1 tsp

  dried cumin
• 1/2 tsp

  dried oregano
• 1-1/2 c

  shredded mexican-style cheese
• 1 c

  sour cream
• baked tortilla chips for garnish
• 1

  sliced avocado for garnish