Crockpot Chicken Enchilada Soup

Instructions

1. Place the chicken in the bottom of a 6-quart or large slow cooker. Sprinkle with salt and pepper.
2. In a large skillet, heat the olive oil over medium. Add the onion and cook until softened and beginning to turn translucent, about 5 minutes.
3. Stir in the cumin, chipotle chile powder, and garlic. Let cook until fragrant, about 30 seconds, then transfer to the slow cooker with the chicken.
4. In a mixing bowl or large liquid measure cup, whisk together the chicken broth and the cornmeal. Add to the slow cooker. The cornmeal will likely sink to the bottom of the bowl—simply scrape it out and into the slow cooker.
5. To the slow cooker, add the enchilada sauce, beans, diced tomatoes, corn, and green chiles. Stir (don't disturb the chicken—just do your best to combine the ingredients around it), then cover the slow cooker. Cook on LOW for 2 to 3 hours, until the chicken is fully cooked through and registers 165°F on an instant-read thermometer.
6. Remove the chicken to a cutting board and shred using two forks. (See notes section below for tips on thickening the soup, if desired.)
7. Stir in the sugar, then return the chicken to the slow cooker and stir to combine. Cover and let rest 5 minutes. Taste and add additional salt as desired (some enchilada sauces may be saltier than others). Enjoy hot, with toppings of choice.