Slow Cooker Chicken Enchilada Soup

Perfect for a cloudy day, and your house will smell amazing when you walk in the door (don't cha just LOVE that?!!):
(serves 6)

Neutral cooking oil, such as canola or safflower
1 med. sweet* white onion, chopped
1 large jalapeno, seeded and finely chopped (wear gloves*!!)
3 garlic cloves garlic, minced
2 T. Mexican-style chili powder
1 T. ground cumin
1 t. smoked paprika*
1/2* T. Sugar in the Raw*
1 can diced fire-roasted tomatoes*
1 (15 oz.) can red enchilada sauce*
2 cups Low Sodium* chicken broth, plus more for thinning, if needed
15 oz. frozen roasted corn (I get the frozen package at Trader Joe's - have also seen it at Safeway)
1 small can sliced black olives, drained
1 can pinto beans*, drained and rinsed
1 can black beans, drained and rinsed
2-3 lbs. chicken thighs, skins removed
Heavy cream, to taste
Kosher salt and freshly ground pepper, to taste
Cayenne pepper

Toppings:
Grated sharp* cheddar
Sour cream
White corn tortilla strips*
Cilantro

Heat a few T. of oil in a large Dutch oven or skillet over med. heat. Add the onions and jalapeno, and cool until softened, 5-7 mins. Add the garlic, chili powder, cumin and sugar, and stir until fragrant, 30 secs. to one minute. Add the tomatoes, enchilada sauce, and stock. Season with S&P. Bring to a gentle boil, then transfer to the bowl of a slow cooker. Add the corn, beans, and chicken thighs to the slow cooker. Cover and set on low for 6-7 hours (or high for 4 hours - since I am getting this to you so late, sorry). Shred the cooked chicken using two forks (if using bone-in thighs, remove the chicken to shred; discard bones and return meat to the soup). Stir in a splash of heavy cream if desired. Season the soup with additional salt, pepper and cayenne, to taste. Serve with toppings on the side.

Make sure you have a firm hand shake, and look people in the eye today.

Happy FRIDAY. Have FUN!!!

Love,

MM