Crock -Pot Chicken Enchilada Soup
3 cups chicken stock
2 skinless, chicken breasts
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
Put all the ingredients except the cheese and cilantro in the crockpot on low for 8 hours. Put the cotija cheese in for the last hour because it takes longer to melt. When it’s done, stir to shred the chicken and dish into a bowl. Put the cilantro and pepper jack cheese on top and enjoy! Serve with tortillas, tortillas chips, or just by itself!
Thanks to Mix listener Kim Wolak for this one!
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