An easy, delicious slow cooker chicken enchilada soup recipe, flavored with enchilada sauce and thickened with cornmeal.
Combine onion, garlic, chicken, chile powder, cumin, oregano, enchilada sauce, broth, vinegar, chipotle chiles, and cornmeal in a 4 or 6 quart slow cooker. (Mine was 6 quart, but I had plenty of extra room.)
Cook on low for 6-8 hours, or high for 4-5 hours. Shred chicken with 2 forks. Stir soup and add salt and pepper if desired.
Serve in bowls and top with cilantro, tortilla chips, and other toppings as desired.
You can make this vegetarian by omitting the chicken and using 8 ounces dried black beans and 3 1/2 cups water in the slow cooker.
Adapted from Half-Baked Harvest