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Add a little olive oil to a large stockpot over medium-high heat.
Add onion and garlic and cook until softens, about 5-6 minutes.
Stir in enchilada sauce, spices, hot sauce, diced tomatoes, and chicken broth and bring to a boil. Lower the heat and simmer for about 10-15 minutes, or until veggies are very tender.
And add in beans, corn, and shredded cooked chicken.
Stir to combine, then add in cheese. Cook for a couple of minutes, just until melted.
Pour into bowls and top with your favorite toppings. Enjoy!
Combine all ingredients except for cheese. Cook on low for 4 hours or high for 6. Shred the chicken and in the last 30 minutes of cooking add in the cheddar cheese. No need to sauteed the veggies before cooking, and you can omit the oil as well.