Slow Cooker Chicken Enchilada Soup

• Heat 2-3 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. Then add the minced jalapeño (seeds removed for milder heat) and garlic. Cook for another 1-2 minutes until fragrant.
• Sprinkle in 2 tablespoons of chili powder, 1 tablespoon of ground cumin, and 1 tablespoon of sugar. Stir to coat the onion mixture evenly. Let the spices toast slightly for about 30 seconds.
• Transfer the sautéed mixture to your slow cooker. Add the chopped whole tomatoes (drained), tomato sauce, and 2 cups of chicken stock. Stir everything together until well combined.
• Add shredded cooked chicken to the slow cooker and stir it into the soup base.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours, allowing flavors to meld and chicken to become tender and juicy.
• Before serving, taste the soup and adjust seasoning with salt and pepper as needed. Serve hot with your favorite toppings such as shredded cheese, avocado slices, sour cream, or a squeeze of lime.