A perfect soup for these chilly winter days. It’s also great for weeknight dinners because you dump everything into a slow cooker and it’s practically done!

Ingredients

2 boneless skinless chicken breasts
1/2 teaspoon ground cumin
salt and pepper
1 onion, diced
2 cloves of garlic, minced
3 cups of chicken stock
1/2 cup masa harina (corn flour) or corn meal
1 can of black beans, drained and rinsed
1 cup of corn, frozen or fresh
one 10 oz. can of red enchilada sauce
one 14 oz can of diced tomatoes
one 4 oz can of diced green chilies
1 cup of sharp cheddar cheese, freshly grated
4 oz. of cream cheese
optional toppings: tomatoes, shredded cheese, tortilla chip strips, avocados, sour cream, pico de gallo, cilantro

Directions

Season chicken with cumin, salt, and pepper. Add chicken, onion, garlic, stock, corn flour/meal, black beans, corn, enchilada sauce, diced tomatoes, and chilies to slow cooker. Cover and cook on high for 3-4 hours or on low for 7-8 hours.

About 30 minutes before serving, shred the chicken with 2 forks and stir in both the cheddar and cream cheese. Stir occasionally until cheeses are melted. Serve hot with additional toppings as desired.