Crock-Pot Chicken Enchilada Soup

Описание: This Tex-Mex-inspired soup is hearty, delicious, and endlessly riffable. Here are some ways to switch it up:

• Swap in skinless bone-in chicken thighs for breasts for richer flavor and more tender meat. Keep in mind that chicken thighs require a longer cook time, so tack an extra hour on for a total of 4 hours on high in the slow cooker.

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YIELDS:6 - 8
PREP TIME:15 mins
TOTAL TIME:3 hrs 30 mins

Ingredients
1/2 Onion, finely chopped
1 tsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 (19-oz) can of red enchilada sauce
1 (28-oz) can of fire-roasted diced tomatoes
1 (15-oz) can of black beans, drained and rinsed
1 (15-oz) can of corn, drained and rinsed
2 lb. boneless, skinless chicken breasts, cut into thirds
2 1/2 c. chicken broth
1/3 c. cheddar cheese, plus more for serving
1/4 c. heavy cream
Sour cream, for serving
Chopped cilantro, for serving
Sliced lime, for serving
Crushed tortilla chips, for serving

Directions
Step 1
Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your Crock-Pot. Stir together to combine. Set on high and cook for 3 hours, or until chicken is tender.
Step 2
Remove chicken from Crock-Pot and shred. Return to pot and stir in cheese and cream. Stir and heat on low until the cheese is melted. Taste and season with salt if needed.
Step 3
Serve into bowls and top with sour cream, cilantro, crushed chips, more cheddar and a slice of lime if desired.