Cheesy Chicken Enchilada Soup
Cheesy Chicken Enchilada Soup
Warm up a chilly fall day with this delicious and cheesy chicken enchilada soup
Ingredients
Instructions
- In a large pot, bring water to a boil and cook 2-3 large chicken breasts. Once fully cooked, shred and set aside.
- 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.
- 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.
- Add black beans, kidney beans and corn (make sure you strain the juice from the can). Mix well, then add the shredded chicken.
- Stir to combine on medium heat until everything is steadily boiling.
- 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.
- Remove lid, add sour cream, diced cilantro, green onions and 1/2 an avocado as garnish. Enjoy!