Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 32 oz low-sodium chicken broth
  • 10 oz red enchilada sauce
  • 1 medium white onion, finely diced
  • 3 cloves garlic, minced
  • 14.5 oz fire-roasted diced tomatoes
  • 4 oz diced green chiles
  • 1 cup frozen corn
  • 15 oz black beans, rinsed and drained
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup fresh cilantro, chopped
  • 2 lime wedges, juiced
  • 4 corn tortillas, crushed (for thickening)
  • 3 corn tortillas, sliced and toasted (for topping)

Instructions:

  1. Place diced onions, minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper into the bottom of a 6-quart slow cooker. Lay the chicken thighs over the aromatics to ensure maximum flavor absorption.
  2. Pour the fire-roasted tomatoes, diced green chiles, red enchilada sauce, and chicken broth over the chicken. Stir gently to distribute ingredients.
  3. Cover and cook on LOW for 6 hours (or HIGH for 3 hours).
  4. Thirty minutes before serving, remove the chicken thighs to a plate and shred them with two forks. Return the shredded chicken to the pot along with the frozen corn, black beans, and 4 crushed corn tortillas.
  5. Stir in the fresh cilantro and lime juice. Allow the soup to cook for the final 30 minutes so the tortillas can thicken the broth. Serve topped with remaining toasted tortilla strips.