Cheesy Chicken Enchilada Soup

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Cheesy Chicken Enchilada Soup

Author: Lauren Nicholsen

Warm up a chilly fall day with this delicious and cheesy chicken enchilada soup

Ingredients

• 2 tablespoons of olive oil
• 2-3 large chicken breasts, OR store bought shredded chicken
• 1 Medium Onion, diced
• 2-3 Garlic cloves, diced
• 2 large Bell Peppers, diced
• 2 large Poblano Peppers, diced
• 2 tablespoons Cumin
• 1 tablespoon Chili Powder
• 1 teaspoon Dried or Fresh Chipotle peppers
• 8oz of Tomato Paste
• 28oz of canned Diced Tomatoes, Fire Roasted is best
• 4 cups of Chicken Stock
• 15oz can of Black Beans
• 15oz can of Kidney Beans
• 15oz can of Corn
• 2-3 cups of shredded Cheddar Cheese
• 1 tablespoon of Sour Cream
• 1/4 cup of diced Cilantro
• 1 Avocado
• 1/4 cup of diced Green Onion

Instructions

1. In a large pot, bring water to a boil and cook 2-3 large chicken breasts. Once fully cooked, shred and set aside.
2. In a dutch oven, add 2 tablespoons of Olive oil, diced bell peppers, poblano peppers, garlic and onions. Let simmer until the onions are translucent (about 4-5 minutes on medium heat). Add cumin, chili powder and chipotle peppers. Mix well.
3. Add tomato paste, mix to fully coat the vegetables. Add tomatoes and 4 cups of chicken stock. Mix well. Let simmer on a slow boil for about 15 minutes.
4. Add black beans, kidney beans and corn (make sure you strain the juice from the can). Mix well, then add the shredded chicken.
5. Stir to combine on medium heat until everything is steadily boiling.
6. In a small bowl, add about 2 cups of soup. Cover the top with enough cheddar cheese so that you don't see the soup and put a plate on top to lock in the heat. Let sit for 5 minutes or until all the cheese has melted, making a cap over the soup.
7. Remove lid, add sour cream, diced cilantro, green onions and 1/2 an avocado as garnish. Enjoy!

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