Instructions

• Drain and rinse the black beans. Set one can of the rinsed, drained black beans aside to puree later.
• In a blender, combine the reserved can of black beans and 2 cups of the slow‑sodium chicken broth. Puree until mostly smooth. Pour the puree into the slow cooker.
• Add the remaining black beans, the remaining chicken broth (the rest of the 3 1/2 cups), the Rotel tomatoes with green chilies, the minced red bell pepper, the 4 oz diced green chiles, 1 tablespoon ground cumin, 1 teaspoon ancho chile powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon oregano, the 16 oz boneless skinless chicken breasts, and 1/4 cup of the chopped cilantro to the slow cooker. Stir gently to combine.
• Cover and cook on HIGH for 4 hours or on LOW for 6 to 8 hours.
• When cooking is complete, remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken to the slow cooker and stir to combine.
• Stir in the diced scallions and the remaining chopped cilantro (the rest of the 1/2 cup). Taste and add additional ground cumin if desired.
• Serve the soup hot with lime wedges, sliced avocado, and sour cream, if desired.