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Ingredients
2 Tablespoons canola or safflower oil
1 Medium onion, chopped
1 Large jalapeno, seeded & finely chopped
3 Garlic cloves, minced
2 Tablespoons Mexican-style chili powder
1 Tablespoon ground cumin
1 Tablespoon sugar
2 Ripe tomatoes, roughly chopped
1 (15 oz) Can tomato sauce
2 Cups chicken stock, plus more for thinning, if needed
1 (15 oz) Can yellow corn, drained
1 (15 oz) Can black beans, drained
3 Pounds chicken thighs, boneless, skinless
Heavy cream, to taste
Kosher salt, to taste
Fresh ground black pepper, to taste
Cayenne pepper, optional
Garnish
Grated cheddar cheese
Sour cream
Tortilla chips
Cilantro
Instructions
Heat oil in a large Dutch oven or skillet over medium heat, add the onions and jalapeno and cook until softened, for 5 to 7 minutes. Add the garlic, chili powder, cumin and sugar, and stir until fragrant, for 30 seconds to 1 minute. Add the tomatoes, tomato sauce and stock, season with salt and pepper. Bring to a gentle boil, transfer to the crockpot.
Add the corn, beans and chicken thighs to the crockpot. Cover and cook on LOW for 4 to 6 hours. Shred the cooked chicken using two forks. Stir in a splash of heavy cream if desired. Season the soup with additional salt, pepper, and cayenne pepper, to taste.
Serve with cheddar cheese, sour cream, tortilla chips and cilantro for garnish.