Crock-Pot Chicken Enchilada Soup
Recipe: https://recipestripper.com/recipes/6697da21-8512-4659-b68d-df0f00bbb51c
Original source: https://www.delish.com/cooking/recipe-ideas/a56797/crock-pot-chicken-enchilada-soup-recipe/

This slow-cooker chicken enchilada soup is going to keep you cozy and satisfied all winter long.
Yield: 6 - 8 serving(s)
Prep time: PT15M
Cook time: PT0S
Total time: PT3H30M

Ingredients
- 1 yellow onion, finely chopped
- 2 lb. boneless, skinless chicken breasts, cut into thirds
- 1 (28-oz.) can fire-roasted diced tomatoes
- 1 (19-oz.) can red enchilada sauce
- 1 (15-oz.) can black beans, drained, rinsed
- 1 (15-oz.) can corn, drained and rinsed
- 2 1/2 c. low-sodium chicken broth
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1/3 c. shredded cheddar, plus more for serving
- 1/4 c. heavy cream
- Kosher salt (optional)
- Sour cream, chopped fresh cilantro, lime wedges, and crushed tortilla chips, for serving

Instructions
1. In a slow cooker, combine onion, chicken, tomatoes, enchilada sauce, beans, corn, broth, chili powder, cumin, and garlic powder. Cook on High for 3 hours, until chicken is tender and an instant-read thermometer inserted into thickest part registers 165°.
2. Transfer chicken to a cutting board or plate and shred with 2 forks. Return to slow cooker and stir in cheese and cream. Cook on Low until cheese is melted, about 5 minutes; season with salt, if needed.
3. Divide soup among bowls. Top with sour cream, cilantro, a squeeze of lime, crushed chips, and more cheddar, as desired.