Slow Cooker Chicken Enchilada Soup

INGREDIENTS

2 tbsp

extra virgin olive oil

large onion, finely chopped

3 tbsp

minced garlic

rotisserie chicken, about 4 cups shredded (no skin)

32 oz

reduced sodium chicken broth

2 28 ounce cans

mild green enchilada sauce

2 10 ounce cans

Mild Rotel diced tomatoes with peppers

4 cups

cooked spanish rice (I used 2 packages of Knorr Fiesta Rice)

3 tbsp

ground cumin

8 oz

sour cream

2 cups

shredded cheddar cheese for topping

bunch fresh cilantro leaves for topping

bag tortilla chips for topping