Chicken Enchilada Soup

Original recipe found here (Home is where the Holmans are), and many thanks!  This worked really well in my dutch oven. Again, my reason for re-posting is to ensure the recipe is never lost to me.

Photo of the finished soup found with my biscuit recipe here.  This is a wonderful spicy soup that doesn't really need a recipe unless you're like me and you can't cook worth anything.  Even I was able to modify based on what I had in my pantry and voila - tasty and cozy goodness!

• 3 cups chicken stock
• 2 skinless chicken breasts (I used equivalent in tenderloin strips)
• 2 tsp ground cumin
• 2 tsp ancho chili powder (I used regular chili powder)
• 1/2 tsp cayenne pepper

Combine above and cook over medium heat (likely 20-25 minutes) until chicken is cooked through - then remove chicken, shred it, and set it aside. Add the following ingredients to the stock:

• 1 28 oz can diced tomatoes
• 4-6 jalapeno peppers, minced (yes you'll probably want at least 4!)
• 1 green bell pepper, diced
• 1 large onion, diced
• 4 cloves garlic, minced

Simmer about half an hour until tomatoes are starting to fall apart. Add:

• 1 15 oz can black beans, rinsed and drained
• 2 cups frozen corn
• 1/2 cup tomato paste
• 8 oz cotija cheese and 8 oz pepperjack cheese (I only had mozzarella and a bit of asiago, so make do with whatever you may have for cheese)

Put shredded chicken back into soup and cook 20 more minutes or until desired consistency.  If using a crock pot after the chicken is cooked, add everything but the chicken and cook on low at least 3 hours. Add the chicken back in a half hour before serving, and add:

• 1 cup chopped cilantro

Enjoy with a bit of shredded cheese on top and baked biscuits on the side!