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Slow Cooker Chicken Enchilada Soup
Ingredients
- 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, skins removed (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
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