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Chicken Enchilada Soup Recipe


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     Chicken Enchilada Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

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

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.

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