Crockpot Chicken Enchilada Soup

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  Chicken Breast, Boneless Skinless(567g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1/2 teaspoon kosher salt (plus additional to taste)
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  1/4 teaspoon ground black pepper
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Cumin, Ground(3g)
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  Chili powder(1g)
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  Garlic(15g)
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  Low Sodium Chicken Broth
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  Cornmeal, Yellow, Dry(45g)
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  Enchilada Sauce, Red, Canned(300g)
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  Beans, Black, Canned, Drained
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  Canned Diced Tomatoes
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  Corn, Sweet, Canned, Drained(360g)
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  Green Chiles, Canned, Diced
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  1 teaspoon granulated sugar

Instructions

1. 1Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 5–7 minutes, stirring occasionally, until softened and beginning to turn translucent.
2. 2Stir in the ground cumin, chili powder, and fresh garlic. Cook for 30 seconds over medium heat until fragrant, then transfer the mixture to a large pot.
3. 3Add the chicken breast to the pot with the onion mixture. Pour in the low sodium chicken broth and whisk in the cornmeal until no lumps remain. Bring to a simmer over medium-high heat, then reduce to medium and cook for 15–20 minutes until the chicken is no longer pink on the outside.
4. 4Add the enchilada sauce, black beans, diced tomatoes, sweet corn, and green chiles to the pot. Stir to combine and simmer over medium heat for 10–15 minutes until the chicken reaches an internal temperature of 165°F when checked with an instant-read thermometer.
5. 5Remove the chicken to a cutting board and shred using two forks. Return the shredded chicken to the pot and stir to combine. Simmer for 2–3 minutes over medium heat to heat through.
6. 6Taste the soup and add salt as needed. Stir once more to ensure even distribution of ingredients.
7. 7Divide the hot soup evenly into 6 airtight containers while still hot. Allow to cool to room temperature before sealing and refrigerating, or seal and refrigerate immediately for cooling overnight.