Wednesday, March 26, 2014

Chicken Enchilada Soup

I love this soup! It has so many yummy flavors all incorporated into it!It is really delicious!

Chicken Enchilada Soup
3 cups chicken stock
2 skinless chicken breast
2 tsp cumin
2 tsp ancho chilli powder( I don't have this so I used just plain Chili powder)
1/2 tsp cayenne pepper
1 (28 oz) can diced tomatoes( You can use fresh tomatoes too.probably about 2 cups)
4-6 jalapeno peppers minced(I don't have fresh ones so I used canned green chillies)
1 green bell pepper, diced
1 large onion, diced
4 cloves garlic, minced
1 (15 oz) can black beans, rinsed and drained (You can use homemade beans too, about 1 cup)
2 cups frozen, canned or fresh corn
1/2 cup tomato paste
8 oz cotija cheese, crumbled(you can use Queso Blanco or just use more Pepper Jack)
8 oz Pepper Jack Cheese
1 cup cilantro chopped
Tortilla Chips

In a large stock pot, add chicken stock and heat over medium heat. Add Chicken breast, cumin, chili powder and cayenne pepper. Simmer about 20-25 minutes till chicken is cooked through. Remove chicken and set aside. Add tomatoes, jalapenos, bell pepper, onion, and garlic to pot. Simmer about 30 minutes, covered until tomatoes have begun to break down. Add black beans, corn tomatoe paste and stir to incorporate. Add cotija cheese and half of Pepper Jack. Stir to melt. Chop chicken and return chicken to pot and cook about 20 more minutes till desired consistency. Serve with corn tortilla chips, sprinkle with cilantro and pepper jack cheese.

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