Slow Cooker Chicken Enchilada Soup

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 1 large onion, finely chopped
• 3 tablespoons minced garlic
• 1 rotisserie chicken, about 4 cups shredded (no skin)
• 32 ounces reduced sodium chicken broth
• Two 28 ounce cans mild green enchilada sauce
• Two 10 ounce cans Mild Rotel diced tomatoes with peppers
• 4 cups cooked spanish rice (I used 2 packages of Knorr Fiesta Rice)
• 3 tablespoons ground cumin
• 8 ounces sour cream
• 2 cups shredded cheddar cheese for topping
• 1 bunch fresh cilantro leaves for topping
• 1 bag tortilla chips for topping