Crockpot Chicken Enchilada Soup

Bahan-bahan (6 porsi)

• 1 1/4 pounds boneless, skinless chicken breasts ((or thighs))
• 1/2 teaspoon kosher salt (plus additional to taste)
• 1/4 teaspoon ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion (diced)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground chipotle chili powder ((increase to 1/2 teaspoon if you prefer more of a kick))
• 3 cloves garlic (minced (about 1 tablespoon))
• 1 (14.5-ounce) can reduced sodium chicken broth or stock
• 3 tablespoons cornmeal
• 1 1/4 cups red enchilada sauce
• 1 (15-ounce) can reduced sodium black beans (rinsed and drained)
• 2 (15-ounce) can fire-roasted tomatoes (in their juices)
• 1 (15-ounce) can Mexican-style corn (drained or 1 1/2 cups fresh or frozen corn kernels)
• 1 (4-ounce) can chopped green chiles (drained)
• 1 teaspoon granulated sugar
• For serving: tortilla chips (and/or nonfat plain Greek yogurt or sour cream, diced avocado, chopped cilantro, shredded cheese)