Chicken enchiladas = one of our favorite meals! So when I saw this recipe, I had to try it! The taste reminded me of a combination of chili and taco soup. I couldn't find cojita cheese at the store, so I substituted feta. Serve with crusty bread and a nice green salad...yum :)
3 cups chicken stock
2 boneless, skinless chicken breasts
2 tsp. ground cumin
2 tsp. ancho chili powder
1/2 tsp. cayenne pepper
1 28 oz. can diced tomatoes
4 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 feta)
8 oz pepper jack cheese, divided
1 cup cilantro, chopped
Cook and chop the chicken. Add to slow-cooker and combine with all other ingredients except cheeses, cilantro and chips. Cook on high for 4-5 hours.
In the last several minutes, add the cojita or feta cheese and half of the pepper jack cheese. Also add most of the cilantro. When the cheese is melted, the soup is ready to serve!
Top with the remaining pepper jack cheese, cilantro and tortilla chips.