Tonight we enjoyed Slow Cooker Enchilada Soup. I saw this recipe in the newspaper and it sounded really delicious so I cut it out. Paula made it on Sunday while Theodore and I were working in the yard.
Start by heating a few tablespoons of oil in a Dutch oven over medium heat. Add 1 medium chopped onion and 1 chopped jalapeno and cook until both are softened, about 7 minutes. Add 3 cloves of minced garlic, 2 tablespoons of chili powder, 1 tablespoon ground cumin, and 1 tablespoon of sugar. Stir until fragrant, about 1 minute. Add 2 ripe, coarsely chopped tomatoes, 1 15-ounce can tomato sauce and 2 cups chicken stock. Season with salt and pepper. Bring to a gentle boil and then transfer to a slow cooker.
Add 1 15-ounce can corn, 1 15-ounce can black beans (both drained) and 2 pounds of boneless chicken thighs. Cover and set on high for 6-7 hours. Once all the cooking is complete, shred the chicken using two forks. Stir in a splash of heavy cream if desired. Season with additional salt and pepper and cayenne or hot sauce if desired.
The soup can be served with cheddar cheese, sour cream, tortilla chips and/or cilantro. This was incredibly tasty and very filling. It made so much that we enjoyed it as leftovers later this week.