Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 28 oz red enchilada sauce
  • 14.5 oz fire-roasted diced tomatoes
  • 4 oz chopped green chiles
  • 1 medium white onion, finely diced
  • 3 cloves garlic, minced
  • 15 oz canned black beans, rinsed and drained
  • 1.5 cups frozen sweet corn
  • 3 cups low-sodium chicken bone broth
  • 4 oz full-fat cream cheese, cubed and softened
  • 1.5 cups sharp cheddar cheese, freshly grated
  • 1 tbsp vegetable oil (for blooming spices)
  • 1 tsp ground cumin
  • 1 tsp chili powder

Instructions:

  1. Heat 1 tablespoon of oil in a small skillet over medium heat. Sauté the diced onion and garlic with cumin and chili powder for 3–5 minutes until the spices are fragrant and the onion is translucent.
  2. Place the chicken thighs at the bottom of a 6-quart slow cooker. Add the sautéed aromatics, red enchilada sauce, fire-roasted tomatoes, green chiles, black beans, frozen corn, and chicken bone broth.
  3. Cover and cook on Low for 6 hours (or High for 3 hours) until the chicken is tender enough to shred easily.
  4. Remove the chicken thighs from the slow cooker and shred using two forks. Return the shredded chicken to the pot.
  5. Add the cubed, softened cream cheese and freshly grated sharp cheddar cheese. Stir gently until the cheeses are fully melted and emulsified into the broth. Avoid boiling once dairy is added.
  6. Serve hot, garnished with fresh cilantro, lime wedges, avocado, and tortilla strips.