Wednesday, December 7, 2011

Chicken Enchilada Soup

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Source: Homemade by Holman (slightly adapted)


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
1-2 tsp Italian seasoning (Wendy's addition)
1-2 tsp Mexican blend seasoning (Wendy's addition)
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 (I used Monterey Jack)
8 oz pepperjack cheese, divided (I used Mexican blend)
salt and pepper to taste (Wendy's addition)
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.

Wendy's Notes: I pan grill the chicken breasts whole (seasoned with salt and pepper) until juices run clear, and set aside. While the chicken is cooking, in a large dutch oven, cook onions, jalapenos, bell pepper and garlic until softened. Add chili powder, cumin, cayenne, italian and mexican seasonings. Cook until fragrant and onions translucent. Add chicken stock and diced tomatoes, then continue with the rest of the recipe.

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.

You can eat just soup, or make white rice and spoon soup over individual bowls of rice. This makes the soup go further, and making fresh rice each time will keep rice fresh instead of getting soggy in leftover soup.