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Cheesy Chicken Enchilada Soup

Cheesy Chicken Enchilada Soup

Cheesy Chicken Enchilada Soup

Cheesy Chicken Enchilada Soup

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

Ingredients

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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