Ingredients

1/2 Onion, finely chopped

1 tsp. chili powder

1 tsp. cumin

1 tsp. garlic powder

1 (19-oz) can red enchilada sauce

1 (28-oz) can fire-roasted diced tomatoes

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

1 (15-oz) can 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

Preparation

Step 1Combine 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 cheese is melted. Taste and season with salt if needed.Step 3Serve into bowls and top with sour cream, cilantro, crushed chips, more cheddar and a slice of lime if desired.

• 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. • Get fancy and make your enchilada sauce from scratch. It’s easier than you think, and it will had a smoky complexity to your broth. • Mix and match your favorite toppings. Try crushed Fritos, cubed avocado, roasted pumpkin seeds, pickled or fresh jalapeños, pickled red onions… whatever floats your boat. • Make your own black beans. (Yes, we may be leaving “easy” territory. 😬) Homemade beans are more flavorful and more economical than canned beans, so if you have the time, make ’em at home! • If you love all things spicy, add some cayenne (a pinch at a time), hot sauce, or canned chilis to your soup to kick the heat up a notch. Made this? Let us know how it went in the comment section below! Editor’s Note: The introduction to this recipe was updated on September 30, 2020 to include more information about the dish.