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How heartwarming! How cozy! How delicious! Rustic Enchilada Soup is literally an enchilada in a bowl — the melt-in-your-mouth tender chicken, the fajita vegetables, the spicy jalapeño peppers, the hearty beans, it's all here! Oh, and the cheese! So, so much cheese... melty and spicy and salty! Rustic Enchilada Soup is a slow cooked masterpiece sure to warm you up when you need it most!
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Ingredients
- 2 pounds chicken breasts, boneless and skinless
- 1 large onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 cups frozen corn
- 1 (28-ounce) can diced tomatoes
- 3 cups chicken stock
- 4 jalapeño peppers, optional, seeded and minced
- 1/2 cup tomato paste
- 1 (15-ounce) can black beans, rinsed and drained
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1/2 teaspoon cayenne pepper
- 1 cup cotija cheese, crumbled
- 1 cup pepper jack cheese
- cilantro, optional, to taste, chopped
- tortilla chips, optional, to taste, for serving
Directions
Step 1 -In a slow cooker, add the chicken breasts, the onions, the green peppers, the garlic, the corn, the diced tomatoes and their juices, the chicken stock, the jalapeños, the tomato paste, and the black beans.
Step 2 -Add the cumin, the chili powder, and the cayenne pepper to the chicken mixture in the slow cooker and stir to combine.
Step 3 -Cover and cook on high until the chicken breasts reach an internal temperature of 165 degrees F, about 4-6 hours.
Step 4 -Transfer the chicken breasts from the slow cooker to a clean plate.
Step 5 -Using two forks, shred the chicken breasts.
Step 6 -Transfer the shredded chicken back to the slow cooker.
Step 7 -Add the cotija cheese, the pepper jack cheese, and the cilantro and cook, while stirring occasionally, until the cheeses melt, about 30 minutes.
Step 8 -Top each bowl with more of the cilantro.
Step 9 -Serve with the tortilla chips.
