Ingredients

• 1 ¼ lbs boneless, skinless chicken breasts (or thighs)
• ½ tsp kosher salt (plus more to taste)
• ¼ tsp ground black pepper
• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, diced
• ½ tsp ground cumin
• ¼ tsp ground chipotle chili powder (increase to ½ tsp for extra spice)
• 3 cloves garlic, minced
• 1 (14.5-oz) can reduced-sodium chicken broth or stock
• 3 tbsp cornmeal
• 1 ¼ cups (about 10 oz) red enchilada sauce (homemade or store-bought)
• 1 (15-oz) can reduced-sodium black beans, rinsed and drained
• 2 (15-oz) cans fire-roasted tomatoes (with juices)
• 1 (15-oz) can Mexican-style corn, drained (or 1 ½ cups fresh/frozen corn)
• 1 (4-oz) can chopped green chiles, drained
• 1 tsp granulated sugar

Optional Toppings:

• Tortilla chips, Greek yogurt or sour cream, diced avocado, chopped cilantro, shredded cheese

Instructions

1. Prepare the Chicken: Place the chicken in the bottom of a 6-quart slow cooker. Season with salt and pepper.
2. Sauté the Aromatics: Heat olive oil in a skillet over medium heat. Add diced onion and cook for about 5 minutes until softened. Stir in cumin, chipotle chili powder, and garlic. Cook for 30 seconds until fragrant, then transfer to the slow cooker.
3. Mix Liquids: In a bowl, whisk together chicken broth and cornmeal, then pour into the slow cooker. Scrape any remaining cornmeal into the pot.
4. Combine Ingredients: Add enchilada sauce, black beans, fire-roasted tomatoes, corn, and green chiles. Stir gently to combine without disturbing the chicken.
5. Cook: Cover and cook on LOW for 2-3 hours until the chicken reaches 165°F.
6. Shred the Chicken: Remove the chicken, shred with two forks, and return it to the slow cooker.
7. Finish the Soup: Stir in the sugar, cover, and let rest for 5 minutes. Taste and adjust seasoning if needed.
8. Serve: Enjoy hot with your choice of toppings!

Tips & Storage

• For a thicker soup: Blend about 2 cups of soup using an immersion blender or regular blender, then stir it back in for a richer texture.
• Storage: Keep in an airtight container in the fridge for up to 5 days.
• Reheating: Warm on the stovetop or in the microwave until heated through.
• Freezing: Store in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition