Slow Cooker Chicken Enchilada Soup

thekitchn.com

Sara H

subheading: For the enchilada sauce:

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 medium tomatoes, roughly chopped

1 (15-ounce) can tomato sauce

2 cups chicken stock, plus more for thinning if neede

subheading: For the soup:

1 (15-ounce) can yellow corn, drained

1 (15-ounce) can black beans, drained

2 to 3 pounds boneless, skinless chicken thighs (See Recipe Notes)

Heavy cream, to taste, optional

Kosher salt and freshly ground black pepper, to taste

Cayenne pepper, optional

subheading: To serve:

Grated cheddar cheese

Sour cream

Tortilla chips

Cilantro

Directions at thekitchn.com

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