This soup requires little prep work for the amount of flavor it yields: I started with my favorite red enchilada sauce as the base; it's so easy but packs in tons of flavor, way more than your average canned stuff. I tossed the sauce into my slow cooker along with corn, beans, and chicken thighs, then left it overnight to work all of its magical slow cooker powers. By morning I had a luscious soup that needed little more than salt and pepper to give it a boost. (Of course, if you feel like gilding the lily, a splash of heavy cream and a handful of cheddar take this recipe over the top!) - Derrick