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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Chicken Enchilada Soup Recipe

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This recipe for Chicken Enchilada Soup is from CHERISHED FAMILY RECIPES FROM HOME, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups chicken stock
2 skinless, chicken breasts
2 tsp ground cumin
2 tsp ancho chili powder
½ 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
½ cup tomato paste
8 oz. cotija cheese, crumbled
8 oz. pepper-jack cheese, divided
1 cup cilantro, chopped
Tortilla chips
Directions:
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 pepper-jack 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 pepper-jack cheese and cilantro if desired.

 

 

 

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