Chicken Enchilada Soup
Easy · 16 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- 3 c chicken stock
- 2 skinless boneless chicken breast
- 2 tsp ground cumin
- 2 t. chili powder
- 1/2 t. cayenne pepper
- 128 oz canned diced tomatoes
- 1 green bell pepper, diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 15oz can black beans, rinsed and drained
- 2 c frozen corn
- 1/2 c tomato paste
- 8 oz cotija cheese, crumbled
- 8 oz pepper jack cheese, divided
- 1 c cilantro, chopped
- 4 to 6 jalapeno peppers, minced
Instructions
- Heat chicken stock over medium heat.
- Add chicken breasts, cumin, chili powder, and cayenne pepper. Simmer about 20-25 minutes until chicken is cooked through. Remove chicken and set aside.
- Add tomatoes, jalapenos, bell pepper, onion and garlic to the pot. Simmer about 30 minutes, covered until tomatoes have begun to break down.
- Add black beans, corn and tomato paste and stir to incorporate.
- Add 1/2 pepper jack cheese and stir to melt. Return chicken to soup and cook about 20 more minutes until desired consistency.
- If coup isn't as thick as desired, you can add strips of flour tortillas. They will dissolve into the soup to thicken the broth.
- Add cilantro, reserving some to top individual bowls, if desired.
Tags: pepperplate-import