Slow Cooker Recipe: Chicken Enchilada Soup — Recipes from The Kitchn

For the soup Neutral cooking oil, such as canola or safflower 1 medium onion, chopped  1 large jalapeño, seeded and finely chopped 3 garlic cloves garlic, minced 2 tablespoons Mexican-style chili powder 1 tablespoon ground cumin 1 tablespoon sugar 2 ripe tomatoes, roughly chopped 1 (15 ounce) can tomato sauce 2 cups chicken stock, plus more for thinning if needed 1 (15 ounce) can yellow corn, drained 1 (15 ounce) can black beans, drained  2 - 3 pounds chicken thighs (See Recipe Notes) Heavy cream, to taste (optional) Kosher salt and freshly ground black pepper, to taste Cayenne pepper, optional For serving Grated cheddar cheese Sour cream Tortilla chips Cilantro Heat a few tablespoons of oil in a large Dutch oven or skillet over medium heat. Add the onions and jalapeño and cook until softened, 5 - 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 stock. Season with salt and pepper. Bring to a gentle boil, then transfer to the bowl of a slow cooker.  Add the corn, beans, and chicken thighs to the slow cooker. Cover and set on low for 6 - 7 hours (or high for 4 hours). Shred the cooked chicken using two forks (if using bone-in thighs, remove the chicken to shred; discard bones and return meat to the soup). Stir in a splash of heavy cream if desired. Season the soup with additional salt, pepper, and cayenne pepper, to taste.  Serve with cheddar cheese, sour cream, tortilla chips, and cilantro for garnish. via Recipe | The Kitchn http://feeds.thekitchn.com/~r/thekitchn/recipes/~3/ynhZyRXnobA/story01.htm

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