|3||cups chicken stock|
|2||skinless, chicken breasts|
|2||tsp ground cumin|
|2||tsp ancho chili powder|
|½||tsp cayenne pepper|
|1||28 oz can diced tomatoes|
|4-6||jalapeno peppers, minced|
|1||green bell pepper, diced|
|1||large onion, diced|
|4||cloves garlic, minced|
|1||15 oz can black beans, rinsed and drained|
|2||cups frozen corn|
|½||cup tomato paste|
|8||oz cotija cheese, crumbled|
|8||oz pepperjack cheese, divided|
|1||cup cilantro, chopped|
In a large Dutch oven or stockpot, add chicken stock and heat 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 cotija cheese and half of the pepperjack cheese and stir to melt. Return chicken to soup and cook about 20 more minutes until desired consistency.
If soup 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. Ladle into serving bowls and top with crushed tortilla chips, reserved pepperjack cheese and cilantro if desired.
You could also make this soup in a crockpot, you’ll just have to extend the cooking times–expect that it will take at least 3-4 hours on high and you’ll probably want to use a 5 quart crockpot. You can cook the chicken prior to adding to the crockpot or just put it all in together using chicken breasts cut into smaller chunks. Add everything except the cheese and cilantro and cook. Add the cheese and most of the cilantro just before serving to allow it time to melt, serve and top with cilantro.