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Easy Crock-Pot Mexican Chicken Soup

kept byhawk206

2 cans (15 oz) of diced tomatoes, undrained
1 onion, diced
4 garlic cloves, minced
4 c. chicken broth, divided
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. dried oregano
1/4 tsp. cayenne, or more to taste
1/2 tsp. kosher salt
1/2 tsp. black pepper
1 tbsp. brown sugar
2 boneless, skinless, chicken breasts
1 c. frozen corn
1 (15 oz) can black beans, drained and rinsed
1/4 c. finely chopped cilantro
To serve: Shredded cheddar or Monterey Jack, cubed avocado, tortilla chips



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