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shelliec

Chicken Enchilada Soup

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Rate this recipe 4.5/5 (2 Votes)
Chicken Enchilada Soup 1 Picture

Ingredients

  • 3 cups chicken stock
  • 2 skinless, chicken breasts
  • 2 tsp ground cumin
  • 2 tsp ancho chili powder
  • 1/2 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
  • 1/2 cup tomato paste
  • 8 oz cotija cheese, crumbled
  • 8 oz pepperjack cheese, divided
  • 1 cup cilantro, chopped
  • Tortilla chips

Details

Preparation

Step 1

In a large Crockpot, add all ingredients except cheeses, cilantro & chips. Cook on low for 6-8 hours. During last hour add cheeses & cilantro.

Ladle into serving bowls and top with crushed tortilla chips, reserved pepperjack cheese and cilantro if desired.

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