Recipe: Slow Cooker Chicken Enchilada Soup

Name: Recipe: Slow Cooker Chicken Enchilada Soup
Ingredients: Neutral cooking oil, such as canola or safflower; 1 medium yellow onion, diced; 1 large jalapeño, seeded and finely chopped; 3 cloves garlic, minced; 2 tablespoons chili powder, prerably Mexican-style; 1 tablespoon ground cumin; 1 tablespoon granulated sugar; 2 medium tomatoes, coarsely chopped; 1 (15-ounce) can tomato sauce; 2 cups low-sodium chicken broth, plus more for thinning as needed; Kosher salt; Freshly ground black pepper; 1 (15-ounce) can yellow corn, drained; 1 (15-ounce) can black beans, rinsed and drained; 2 to 3 pounds boneless, skinless chicken thighs; Heavy cream (optional); Cayenne pepper (optional); Serving options: Shredded cheddar cheese, sour cream, tortilla chips, fresh cilantro

"It's packed with bold, spicy flavor and topped with cheese...."

INGREDIENTS

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Neutral cooking oil, such as canola or safflower

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1 medium yellow onion, diced

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1 large jalapeño, seeded and finely chopped

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3 cloves garlic, minced

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2 tablespoons chili powder, prerably Mexican-style

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1 tablespoon ground cumin

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1 tablespoon granulated sugar

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2 medium tomatoes, coarsely chopped

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1 (15-ounce) can tomato sauce

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2 cups low-sodium chicken broth, plus more for thinning as needed

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Kosher salt

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Freshly ground black pepper

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1 (15-ounce) can yellow corn, drained

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1 (15-ounce) can black beans, rinsed and drained

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2 to 3 pounds boneless, skinless chicken thighs

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Heavy cream (optional)

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Cayenne pepper (optional)

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Serving options: Shredded cheddar cheese, sour cream, tortilla chips, fresh cilantro

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