Slow Cooker Chicken Enchilada Soup
Serves 6For 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
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 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 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 to 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.
- You can use bone-in or boneless, skinless chicken thighs. I used bone-in for a rich, complex soup, but boneless are easy because you don't have to pull them out.
- Recipe from The Kitchn