Chicken Enchilada Soup

Photo by Shellie C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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