Heat olive oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, about 3-4 minutes. Slowly add the chicken broth, tomato sauce, and chipotle adobo sauce and bring to a boil. Stir in the cilantro and remove from heat. Pour this mixture into your crock pot.

Add the drained black beans, petite diced tomatoes, frozen corn, cumin, and dried oregano to the crock pot and stir to combine. Add the chicken breasts; cover and cook on low heat for 4-6 hours.

Carefully remove the cooked chicken breasts and shred them with two forks. Return the shredded chicken back into the soup, then adjust salt and cumin to taste. Serve in bowls and top with shredded cheddar cheese, avocado, scallions, and cilantro. This soup is also delicious with a dollop of sour cream or crushed tortilla chips. Enjoy!

Press the 'Saute' function on your Instant Pot. Add olive oil, then add onion and garlic and sauté until soft, about 3-4 minutes. Slowly add the chicken broth, tomato sauce, chipotle adobo sauce, and cilantro.

Add the drained black beans, petite diced tomatoes, frozen corn, cumin, and dried oregano, and stir. Add the chicken breasts; cover and cook on high pressure for 20 minutes. Perform a quick release or allow for a natural release.

Carefully remove the cooked chicken breasts and shred them with two forks. Return the shredded chicken back into the soup, then adjust salt and cumin to taste. Serve in bowls and top with shredded cheddar cheese, avocado, scallions, and cilantro. This soup is also delicious with a dollop of sour cream or crushed tortilla chips. Enjoy!