Slow Cooker Chicken Enchilada Soup

Prep: 15 mins

Cook: 240 mins

Difficulty: Easy

Servings: 6 Servings

A warm bowl of chicken enchilada soup, made in the slow cooker, tastes like you're eating an enchilada with a spoon.

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
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

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. Add the garlic, chili powder, cumin, and sugar and stir until fragrant, 30 seconds to 1 minute. Add the tomatoes, tomato sauce, and broth, season with salt and pepper, and bring to a gentle boil. Transfer to a 5 quart-or larger slow cooker.
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.
Shred the chicken into bite-sized pieces with 2 forks. Stir in a splash of heavy cream if desired. 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.