Spicy Chicken Enchilada Soup

Name: Spicy Chicken Enchilada Soup
Ingredients: 2 tablespoons butter; 1½ pounds boneless, skinless chicken breast, cut into ½-inch pieces; 1 onion, chopped; 1 red bell pepper, chopped; 1 tablespoon minced garlic; 1 (32-ounce) container chicken broth; 1 (10-ounce) can green enchilada sauce; 1 (10-ounce) can red enchilada sauce; 1 (15-ounce) can corn, drained; 1 (15-ounce) can pinto beans, rinsed and drained; 1 (15-ounce) can black beans, rinsed and drained; 1 (10-ounce) can diced tomatoes and green chiles, drained; 2 tablespoons ground cumin; 1 tablespoon chili powder; 2 cups shredded Monterey Jack cheese; 1 cup sour cream; Garnish: sliced green onions, toritilla chips

Spicy Chicken Enchilada Soup was pinched from <a href="http://www.the-girl-who-ate-everything.com/2014/02/spicy-chicken-enchilada-soup.html" target="_blank">www.the-girl-who-ate-everything.com.</a>

INGREDIENTS

•

2 tablespoons butter

•

1½ pounds boneless, skinless chicken breast, cut into ½-inch pieces

•

1 onion, chopped

•

1 red bell pepper, chopped

•

1 tablespoon minced garlic

•

1 (32-ounce) container chicken broth

•

1 (10-ounce) can green enchilada sauce

•

1 (10-ounce) can red enchilada sauce

•

1 (15-ounce) can corn, drained

•

1 (15-ounce) can pinto beans, rinsed and drained

•

1 (15-ounce) can black beans, rinsed and drained

•

1 (10-ounce) can diced tomatoes and green chiles, drained

•

2 tablespoons ground cumin

•

1 tablespoon chili powder

•

2 cups shredded Monterey Jack cheese

•

1 cup sour cream

•

Garnish: sliced green onions, toritilla chips

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes