Southwest Chicken Soup - Slow Cookers - Recipes - Presto®

Ingredients

• 4 boneless, skinless chicken breasts, cooked and shredded
• 2 cups vegetable broth
• 1 (28-ounce) can enchilada sauce
• 1 (16-ounce) can pinto beans, drained
• 1 (14- to 15-ounce) can diced tomatoes
• 1 cup fresh whole kernel corn
• 1 (4-ounce) can chopped green chilies
• 1 cup chopped onion
• 1 red bell pepper, cut into 1/2-inch pieces
• 1 jalapeño pepper, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Avocado slices for serving
• Tortilla chips for serving