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  • Sarah Stinebaugh

    Pineapple Grass: chicken enchilada Soup crock pot

  • Nathali Stricklan

    Crockpot Chicken Enchilada Soup perfect to eat it with tortilla chips

  • Nicole Jensen

    Crockpot Chicken Enchilada Soup. I heart crockpot cooking :)

  • Meghan Strode

    Crockpot Chicken Enchilada Soup. This sounds yummy.

  • klynh

    Chicken Enchilada Soup Recipe

  • A Frog

    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 and set aside. 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. 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.

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