As I said on Insta, this soup may change your life!  It’s incredibly easy to make and the flavors are off the chart!  As my husband would say… it’s a “no-brainer”!  Be sure to give it a try!

Ingredients: Feeds 6 – 8

• 2 lbs boneless, skinless chicken thighs
• 1 small onion, chopped
• 1 tsp chili powder
• 1 1/2 tsp cumin
• 1 tsp garlic powder
• 1 tsp dried cilantro
• 1, 12 oz can enchilada sauce
• 1, 28 oz can diced tomato (fire roasted if possible)
• 1, 15 oz can black beans, drained and rinsed
• 1, 15 oz can corn, drained
• 2 cups low sodium chicken stock
• 1/2 light cream
• 1/3 cup low fat cheddar cheese, shredded
• sour cream, chopped fresh cilantro and green onion for serving
• tortilla chips

Directions:

1. Rinse chicken, pat dry and place in the bottom of your crockpot.
2. Add the next 10 ingredients (onion – chicken stock) and stir to mix.  Set crockpot on high for 3.5 hours, stir occasionally.
3. Remove chicken, shred with two forks, then return it to the pot.
4. Reduce heat to low, add the cream and shredded cheese.  Mix well and let cook an additional 5 minutes or until cheese is melted and cream is incorporated.
5. Place a handful of tortilla chips in the bottom of individual serving bowls.  Ladle 2 scoops of soup on top of the chips.  Garnish with a dollop of sour cream and a sprinkle of both cilantro and green onion.  Muy Bien!

Suggestions:

• The original recipe called for chicken breast but I prefer boneless, skinless thighs especially with crockpot recipes.
• I tried to lighten things up a bit by using low sodium stock, light cream and low fat cheese.  You could even eliminate the cream if you really wanted to…
• Don’t pass on the tortilla chips!!! They’re a must and layering them at the bottom of the bowl and allowing a few minutes for them to soften and dissolve, really gives this dish its authentic flair!

*Adapted from delish.com