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Chicken Enchilada Soup
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Brief Description
The flavor of this soup is similar to that of Chili's enchilada soup, though it has a few extras in it.
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Main Ingredient
chicken
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Category: Soups
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 95 min(s)
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Recipe Type: Public
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Source:
http://homeiswheretheholmansare.blogspot.com/2010/11/chicken-enchilada-soup.html
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Tags:
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Notes:
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Posted By: dealsofsweetness
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Posted On: May 13, 2014
Number of Servings:
Ingredients:
- 3 cups - chicken stock
- 2 - skinless chicken breasts
- 2 teaspoons - ground cumin
- 2 teaspoons - ancho chili powder
- 1/2 teaspoons - cayenne pepper
- 1 cans - 28 oz. diced tomatoes
- 4 - jalapeno peppers minced
- 1 - green bell pepper minced
- 1 - large onion diced
- 4 cloves - garlic minced
- 1 cans - 15 oz. black beans rinsed and drained
- 2 cups - frozen corn
- 1/2 cups - tomato paste
- 8 ounces - cotija cheese crumbled
- 8 ounces - pepperjack cheese divided
- 1 cups - cilantro chopped
- - tortilla chips optional, for serving
Directions:
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.
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