Chicken Enchilada Soup

By Beckysbaking

Ingredients

• 3 cups chicken stock
• 2 skinless chicken breasts
• 2 tsp ground cumin
• 2 tsp chili powder
• 1/2 tsp cayenne pepper
• 28 oz. can diced tomatoes
• 2 jalapeno peppers, sliced
• 1 green bell pepper, diced
• 1 large onion, diced
• 3 heaping tsp. minced garlic
• 1 pkg frozen corn
• 1 8oz can tomato paste
• 8 oz. shredded parmesan cheese
• 8 oz shredded pepperjack cheese, divided
• 1 cup cilantro, chopped
• tortilla chips

Details

Servings 8

Preparation

Step 1

1. In large dutch oven add chicken stock and heat over medium heat. Add chicken breasts, cumin, cayenne and chili powder. Simmer about 25 minutes until chicken is cooked through. Remove chicken and set aside. Shred once cooled.
2. Add tomatoes, jalapenos, bell pepper, onion and garlic to pot. Simmer about 30 minutes, covered.
3. Add corn and tomato paste. Stir until incorporated. Add parmesan and 1/2 pepperjack cheese. Return chicken to soup and cook about 20 minutes.
4. Add cilantro.
5. Put dollop of sour cream in bowl and ladle in soup. Serve with tortilla chips.