1(15-ounce) can reduced sodium black beansrinsed and drained
2(15-ounce) can fire-roasted tomatoesin their juices
1(15-ounce) can Mexican-style corndrained or 1 1/2 cups fresh or frozen corn kernels
1(4-ounce) can chopped green chilesdrained
1teaspoongranulated sugar
For serving: tortilla chipsand/or nonfat plain Greek yogurt or sour cream, diced avocado, chopped cilantro, shredded cheese
Instructions
Place the chicken in the bottom of a 6-quart or large slow cooker. Sprinkle with salt and pepper.
In a large skillet, heat the olive oil over medium. Add the onion and cook until softened and beginning to turn translucent, about 5 minutes.
Stir in the cumin, chipotle chile powder, and garlic. Let cook until fragrant, about 30 seconds, then transfer to the slow cooker with the chicken.
In a mixing bowl or large liquid measure cup, whisk together the chicken broth and the cornmeal. Add to the slow cooker. The cornmeal will likely sink to the bottom of the bowl—simply scrape it out and into the slow cooker.
To the slow cooker, add the enchilada sauce, beans, diced tomatoes, corn, and green chiles. Stir (don't disturb the chicken—just do your best to combine the ingredients around it), then cover the slow cooker. Cook on LOW for 2 to 3 hours, until the chicken is fully cooked through and registers 165°F on an instant-read thermometer.
Remove the chicken to a cutting board and shred using two forks. (See notes section below for tips on thickening the soup, if desired.)
Stir in the sugar, then return the chicken to the slow cooker and stir to combine. Cover and let rest 5 minutes. Taste and add additional salt as desired (some enchilada sauces may be saltier than others). Enjoy hot, with toppings of choice.
Notes
FOR A THICKER SOUP: After removing the chicken, transfer 2 big ladlefuls (about 2 cups) of the soup to a blender are puree until smooth (or use an immersion blender to puree it slightly). Stir the blended soup back into the slow cooker. This added step makes the soup richer with a more complex flavor.
TO STORE: Leftover crockpot chicken enchilada soup may be stored in the fridge for up to 5 days in a covered container.
TO REHEAT: Soup may be warmed on the stovetop or in the microwave until steaming.
TO FREEZE: Crockpot chicken enchilada soup may be kept frozen in the freezer for up to 3 months. Defrost in the refrigerator overnight before reheating.