Chicken Enchilada Soup
Chicken Enchilada Soup
Prep time
Cook time
Total time
This hearty soup will definitely warm you on a cold day!
Author: Alberta Chicken Producers
Serves: 4
Ingredients
- 3 cup chicken broth
- 2 skinless, boneless chicken breasts, cubed
- 2 tsp ground cumin
- 2 tsp Ancho
chili powder - ½ tsp cayenne pepper
- 28 oz can diced tomatoes
- 4 to 6 jalapeno peppers, minced
- 1 green bell pepper, diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 15 oz can black beans, rinsed and drained
- 2 cup frozen corn
- ½ cup tomato paste
- 8 oz cotija cheese
- 8 oz
pepperjack cheese, reserving some for garnish - ½ cup cilantro
- salt and pepper to taste
- tortilla chips
Instructions
- In a large Crockpot, add chicken stock, cubed chicken breasts, cumin,
chili powder, and cayenne pepper. - Next, add canned tomatoes.
- Remove stem and seeds from jalapeno and green bell peppers.
- Add to pot along with the onion, garlic, black beans, corn and tomato paste.
- Mix well.
- Turn Crockpot on high and cook for approximately 4½ hours.
- When ready to serve: Add 1¾ cup cheese and ⅛ cup cilantro to the soup, reserving some cheese and cilantro for garnish and stir well.
- For added variation, try serving over rice for a hearty meal.
Notes
To thicken <g class="gr_ gr_57 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins doubleReplace replaceWithoutSep" id="57" data-gr-id="57">soup</g>, if desired, you can add strips of flour tortilla, which will dissolve into the soup to thicken the broth.
To dilute soup, add more chicken broth.
To serve: Ladle into soup bowls. Garnish with crushed tortilla chips, reserved cheese and cilantro to taste.
To dilute soup, add more chicken broth.
To serve: Ladle into soup bowls. Garnish with crushed tortilla chips, reserved cheese and cilantro to taste.