SLOW COOKER CHICKEN ENCHILADA SOUP

For this soup I added in more cumin and chili powder then it called for once I tasted it. It made is spicier and even better.

For the enchilada sauce:

Neutral cooking oil, such as canola or safflower

1 medium yellow onion, diced

1 large jalapeño, seeded and finely chopped

3 cloves garlic, minced

2 tablespoons chili powder, prerably Mexican-style

1 tablespoon ground cumin

1 tablespoon granulated sugar

2 medium tomatoes, coarsely chopped

1 (15-ounce) can tomato sauce

2 cups low-sodium chicken broth, plus more for thinning as needed

Kosher salt

Freshly ground black pepper
For the soup:

1 (15-ounce) can

yellow corn, drained

1 (15-ounce) can black beans, rinsed and drained

2 to 3 pounds boneless, skinless chicken thighs

Heavy cream (optional)

Cayenne pepper (optional)

Serving options: Shredded cheddar cheese, sour cream, tortilla chips, fresh cilantro

Directions:

1. Heat a few tablespoons of oil in a large Dutch oven or skillet over medium heat until shimmering. Add the onions and jalapeño and cook until softened, 5 to 7 minutes.
2. Add the garlic, chili powder, cumin, and sugar and stir until fragrant, 30 seconds to 1 minute.
3.Add the tomatoes, tomato sauce, and broth, season with salt and pepper, and bring to a gentle boil. 4.Transfer to a 5 quart-or larger slow cooker.

5.Add the corn, beans, and chicken, and stir to combine. Cover and cook until the chicken is cooked through, 6 to 7 hours on the LOW setting or 4 hours on the HIGH setting.

6. Shred the chicken into bite-sized pieces with 2 forks. Stir in a splash of heavy cream if desired. 7. Taste and season with salt, pepper, and cayenne pepper as desired. Serve with cheddar cheese, sour cream, tortilla chips, and cilantro for garnish if desired.

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