Free Online Recipes
 |  

Sign Up login
 
 

Chicken Enchilada Soup Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Chicken Enchilada Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
3 Cups Chicken Stock
2 Chicken Breasts (Skinless)
2 Teaspoons Ground Cumin
2 Teaspoons Ancho Chili Powder
1/2 Teaspoon Cayenne Pepper
1 28 Ounce Can Diced Tomatoes
4-6 Jalapeno Peppers (Minced)
1 Green Bell Pepper (Diced)
1 Large Onion (Diced)
 
4 Cloves Garlic (Minced)
1 15 Ounce Can Black Beans, Rinsed & Drained
2 Cups Corn
1/2 Cup Tomato Paste
8 Ounce Cotija Cheese (Crumbled)
8 Ounce Pepperjack Cheese (Divided)
1 Cup Cilantro (Chopped)
Tortilla Chips

Instructions
In A Large Dutch Oven, Or Stockpot, Add Chicken Stock & Heat Over Medium Heat. Add Chicken Breasts, Cumin, Chili Powder, & Cayenne Pepper. Simmer About 20-25 Minutes Until Chicken Is Cooked Through. Remove Chicken & Set Aside.
Add Tomatoes, Jalapenos, Bell Pepper, Onion, & Garlic To The Pot. Simmer About 30 Minutes, Covered Until Tomatoes Have Begun To Break Down.
Add Black Beans, Corn, & Tomato Paste & Stir To Incorporate. Add Cotija Cheese & Half Of The Pepperjack Cheese & Stir To Melt. Return Chicken To Soup & Coup About 20 More Minutes Until Desired Consistency.


Originally Submitted
7/11/2012





0 Out of 5 from 0 reviews

You can add this Chicken Enchilada Soup recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.