Chicken Enchilada Soup with Homemade Sauce
CHICKEN ENCHILADA SOUP
Olive oil
1 onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
3 garlic cloves
3 1/2 cups chicken stock
10 ounces enchilada sauce
10-12 ounces black beans
10-12 ounces corn
10-12 ounces tomatoes
2 cups cooked chicken, chopped
1 chicken bouillon cube
Dash of chili powder
Dash of cumin
1/2 cup cheddar cheese, shredded
1/4 cup pepper jack cheese, shredded
4 ounces cream cheese, softened
Cook onions and pepper in oil until soft. Add garlic and cook 2-3 minutes. Add in all ingredients except cheese and stir to combine. Place on low simmer for about 20 minutes. Add cheese in and stir until smooth. Serve topped with cilantro, crushed chips and shredded cheese if desired.
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