Chicken Enchilada Soup
Serves 8-10.
It's soup season, my friends. I made this on the stovetop and then transferred to the crock pot for continued simmering and for easy serving with guests. It was great!
Source: Homemade by Holman blog
3 cups chicken stock
2 skinless, chicken breasts (I used 1.3 lbs total between the two)
2 tsp ground cumin
2 tsp ancho chili powder
1/2 tsp cayenne pepper
1 28 oz can diced tomatoes
4-6 jalapeno peppers, minced
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
1/2 cup tomato paste
8 oz cotija cheese, crumbled
8 oz pepperjack cheese, divided
1 cup cilantro, chopped
Tortilla chips
In a large Dutch oven or 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, shred into bite-size pieces and set aside.
*** (see below for crock pot instructions) 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 cotija cheese and half of the pepperjack cheese and stir to melt. Return chicken to soup and cook about 20 more minutes until desired consistency.
***To cook in a crockpot, add all ingredients (including the chicken stock you used to cook the chicken, but besides the cooked chicken itself and cheese) to the crock pot and cook on low; the longer the better, but at least 3 hours. Add chicken and cheese about 30 minutes before serving.
If soup isn't as thick as desired, you can add strips of flour tortillas. 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, reserved pepperjack cheese and cilantro if desired.
My husband and I made this. We loved it. We couldn't find the cotija cheese. I wish I would of known it was similar to Feta Greek, or hard parmesan. Even with that omitted...it was delicious and less calories. It will be added to our favorite soup list.
ReplyDeleteMade this tonight and it was delicious. I'm going to make it again for our staff luncheon. Thank you so much!
ReplyDeleteSo glad you enjoyed it!
ReplyDeleteDo you ever cut or shred the chicken?
ReplyDeleteI always cut or shred the chicken. Oops I should include that in the instructions. Thanks for asking!
ReplyDeleteThe picture submitted looks like it's in a crockpot. Can you cook chicken ahead and put all ingredients in a crockpot and cook on low fora few hours?
ReplyDeleteYes, to cook in a crockpot, you would do just that. Add all ingredients (besides chicken and cheese) to the crock pot and cook on low. I would say the longer the better, but at least 3 hours. Add chicken and cheese about 30 minutes before serving. Thanks for asking!
ReplyDeleteI should add not to forget to add the chicken stock, if you used that to cook the chicken in. I revised the recipe above to include the proper crock pot directions.
ReplyDeleteMade this tonight for dinner...It is WONDERFUL.Thanks for sharing a great recipe!
ReplyDeleteAwesome! I burned my hand cutting up jalepenos though... Ouch!!!!
ReplyDeleteMade this for supper tonight. Wow it was so good! Couldn't find the cotija cheese so used hard parmesan instead. One of the best soups I've ever made. Will be making it again soon!
ReplyDeleteMaking this for dinner tonight ! For those of you who don't know you can find the cotija cheese at any Mexican store :)
ReplyDeleteMaking this for dinner, it looks delicious! Is 3 cups of broth really enough? That doesn't seem like enough liquid to make a soup for 8-10 people.
ReplyDelete3 cups seems to be enough, but you could always add more if you'd prefer. I served this at a progressive dinner and it fed 8-10 just fine. But we had also been eating all night, so people might have been meager with their servings. :)
ReplyDeleteMade this last night and it was AMAZING!! I did it in the crock pot and added the raw chicken to everything. it cooked on low for 8 hours. When i got home i shredded the chicken in the soup and it was perfect.
ReplyDeleteFor those who made it in the crock pot, when is the best time to add the cheese? I'm making this recipe right now. :)
ReplyDeleteHi, I'm making this in my crock pot tonight..when do I add the cheese? Thanks!
ReplyDeleteAdd the cheese about 30 minutes before serving. Reserve some to sprinkle on top when you eat. :)
ReplyDeleteThis soup has become a regular dish in my house! I make it without the cheese and without the corn, and it's still very filling and satisfying.
ReplyDelete