Chicken Enchilada Soup

By shelliec

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

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.