Chicken Enchilada Soup

My Number One Fan found this recipe on the Yummly recipe site, but altered it considerably to her tastes.  This is a hearty dinner soup which worked very well with some corn chips for dipping and a side of guacamole. The original recipe called for this soup to be served over Spanish rice, which she thankfully did not do.  This recipe freezes and reheats very well.  If you don't have the red enchilada sauce, or don't want the sugar that's in it, just use a can of tomato sauce, like Hunt's.

Ingredients
7-8 boneless, skinless chicken thighs or
4 boneless, skinless chicken breasts
1 yellow onion, diced
3 tbsp garlic, minced
1-10 oz can red enchilada sauce (like, Old El Paso)
1-10 oz can diced tomatoes (or Rotel diced tomatoes and chili peppers)
1-14 oz can chicken broth (like Swanson's)
4-6 pickled jalapeno pepper slices, diced
1 cup Velveeta cheese shreds or Mexican four-cheese blend
3/4 cup heavy cream
8 oz sour cream
1/4 cup mild salsa (like Newman's or Pace's)
1 tsp ground cumin
1/4 tsp ground coriander seed
1 tbsp Mexican chili powder
2 tbsp olive oil
chopped cilantro, shredded cheddar cheese, jalapenos, sour cream for garnishes

The Recipe
Simmer the chicken in chicken stock or water seasoned with chicken bullion, salt and pepper for 20-25 minutes, drain, cool and shred the meat.  Reserve the liquid.

Heat the olive oil over medium high heat as saute the onions until softened.  Stir in the garlic and saute for an additional minute.

Add the chicken, onions and garlic, and all remaining ingredients, including the reserved simmering liquid to the crock pot and cook on low setting for 5-6 hours.  Garnish with sour cream, cheddar cheese, jalapenos and chopped cilantro, and corn chips and guacamole on the side. If you're low-carbing it, omit the corn chips!