- Posted on
- 12 Comments
Chicken Enchilada Soup
Adapted from: Homemade by Holman
3 cups chicken stock (or you could use broth)
3 skinless, boneless chicken breasts
2 tsp ground cumin
2 tsp chili powder
1/4 tsp cayenne powder (add more if you like it hotter- I had to keep mine kid-friendly!)
2 (14.5 oz) cans of diced tomatoes
1-2 jalapeno peppers, minced (I only used about 1/2 of a pepper- once again, kid-friendly!)
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 (6 oz) can tomato paste
1/2 cup cheddar cheese, shredded (you could really use any kind of cheese that you have)
1 cup pepperjack cheese
1 cup fresh cilantro, chopped (I just used a 2 tablespoons of dried cilantro because I didn't have any fresh and it still tasted delicious!)
Stove Top Directions (about 1 hour total):
In a large 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 cheddar cheese and half of the pepperjack cheese and stir to melt. Return chicken to soup and cook for a couple more minutes until desired you reach your desired consistency.
If you want thicker soup, add strips of flour tortilla. 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, leftover pepperjack cheese and more cilantro if desired.
Slow Cooker Directions:
In a large slow cooker (at least 5 quart size- this makes a lot of soup!), add chicken (cut up into bite size pieces), chicken stock, cumin, chili powder, cayenne pepper, tomatoes, jalapeno peppers, bell pepper, onion, garlic, black beans, corn and tomato paste. Cook on low for 6 hours or high for 3 hours. About 20 minutes before serving, add cheddar cheese and half of the pepperjack cheese and stir into soup so that it melts. Let cook for about 20 more minutes on HIGH until you reach desired consistency.
Add cilantro (if using). Ladle into serving bowls and top with crushed tortilla chips, leftover pepperjack cheese, and cilantro.