1. Heat a few tablespoons of oil in a large Dutch oven or skillet over medium heat until shimmering. Add the onions and jalapeño and cook until softened, 5 to 7 minutes. Add the garlic, chili powder, cumin, and sugar and stir until fragrant, 30 seconds to 1 minute. Add the tomatoes, tomato sauce, and broth, season with salt and pepper, and bring to a gentle boil. Transfer to a 5 quart-or larger slow cooker.

2. Add the corn, beans, and chicken, and stir to combine. Cover and cook until the chicken is cooked through, 6 to 7 hours on the LOW setting or 4 hours on the HIGH setting.

3. Shred the chicken into bite-sized pieces with 2 forks. Stir in a splash of heavy cream if desired. Taste and season with salt, pepper, and cayenne pepper as desired. Serve with cheddar cheese, sour cream, tortilla chips, and cilantro for garnish if desired.

RECIPE NOTES

Bone-in chicken thighs: I like bone-in chicken thighs when I want a rich, complex soup, but boneless chicken thighs are easy because you don't have to deal with the bones. If using bone-in chicken thighs, transfer to a clean cutting board before shredding the meat with 2 forks. Discard the skin and bones and return the shredded chicken tot he slow cooker.

Storage: Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months. If freezing, transfer the cooled soup to freezer-safe plastic bag(s) labeled with recipe name and date. Press out excess air before sealing. Lay bags flat in a single layer in the freezer. (Once frozen, the bags can be stacked neatly.) To thaw, transfer to refrigerator overnight or set the bag in a stockpot of warm water. Reheat in a saucepan over medium-low heat; season to taste.