Step 1

In a medium bowl add the sauce from the can of chipotle peppers (discard the actual peppers), coriander, cumin, garlic, salt, and oil. Mix well.

Step 2

Add chicken to the bowl of a slow cooker and top with chipotle mixture.

Step 3

Top with corn, beans, tomatoes, onion, jalapeno pepper, and broth.

Step 4

Cover the slow cooker and cook on high for 3-4 hours, or on low for 6-8 hours.

Step 5

Remove the chicken from the Crockpot and shred it using 2 forks. Add the shredded chicken back into the slow cooker.

Step 6

Add rice and cook for 10-15 minutes, or until the rice is tender. Add salt and pepper to taste.

Step 7

Top bowls of soup with mozzarella cheese, sour cream, and fresh pico de gallo.