Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 cups red enchilada sauce
  • 10 oz canned diced tomatoes with green chiles
  • 1 small white onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 15 oz canned black beans, rinsed and drained
  • 15 oz canned whole kernel corn, drained
  • 3 cups low-sodium chicken broth
  • 4 oz full-fat cream cheese, softened and cubed
  • 1 cup shredded Mexican blend cheese

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker. Season them directly with the 1 tsp salt and 0.5 tsp black pepper. Top with the diced onion and garlic to allow aromatics to bloom near the heat source.
  2. Add the finely diced white onion, 3 minced garlic cloves, 10 oz diced tomatoes with chiles, 15 oz black beans, and 15 oz corn over the chicken. Pour in the 2 cups red enchilada sauce and 3 cups chicken broth. Sprinkle the chili powder, cumin, and smoked paprika over the top. Stir just the top layers to distribute the spices, leaving the chicken undisturbed on the bottom.
  3. Cover the cooker and set it to Low for 6 hours. Cook until the chicken is tender and the onions are translucent.
  4. Carefully remove the chicken thighs from the slow cooker and place them on a large plate. Using two forks, pull the meat into bite-sized shreds. The chicken should shatter under the slightest pressure from the fork.
  5. Return the shredded chicken to the pot. Stir in the 4 oz of cubed, softened cream cheese. Whisk it gently into the hot liquid until the white cubes disappear and the broth turns velvety.
  6. Add the 1 cup shredded Mexican blend cheese. Stir continuously for about a minute until the cheese is fully melted and streaks of orange and white are visible.
  7. Taste the broth. Depending on the brand of enchilada sauce you used, you might want an extra pinch of salt or a squeeze of lime juice to brighten things up.
  8. Let the soup sit for 5-10 minutes with the heat off before serving. This allows the temperature to stabilize and the creaminess to fully develop.