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
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