Slow Cooker Chicken Enchilada Soup
from Well Plated

For serving: sliced avocado, plain Greek yogurt or sour cream, chopped cresh cilantro, shredded cheese

3-4 cups reduced sodium chicken stock, divided

1 (14-ounce) can Mexican-style corn, drained

2 (14-ounce) can black beans, rinsed and drained

1 (4 ounce) can green chilis

2 tablespoons ground coriander

2 tablespoons ground cumin

1 (28 ounce) can diced tomatoes in their juices

1 ½ tablespoons adobo sauce, from canned chipotle peppers

2-3 chipotle peppers from 1 can of chipotle peppers in adobo sauce, diced* (use only 2 if sensitive to spice)

1 large yellow onion, diced

4 cloves garlic, minced

¼ teaspoon black pepper

½ teaspoon kosher salt

1 ¼ pounds boneless, skinless chicken thighs