Slow Cooker Chicken Enchilada Soup

INGREDIENTS

1 1/4 lb

boneless, skinless chicken thighs

1/2 tsp

kosher salt

1/4 tsp

black pepper

4 cloves

garlic, minced

large yellow onion, diced

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

1 1/2 tbsp

adobo sauce, from canned chipotle peppers

1 28 ounce can

diced tomatoes in their juices

tablespoons ground cumin

2 tbsp

ground coriander

1 4 ounce can

green chilis

2 14 ounce cans

black beans, rinsed and drained

1 14 ounce can

Mexican-style corn, drained

3 cups

reduced sodium chicken stock, divided

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