Directions
- 1Sauté one onion and two bell peppers in olive oil.
- 2Once soft, add garlic and a couple of jalapeños.
- 3Add a taco seasoning packet and deglaze the pan with a couple of cups of chicken broth.
- 4Mix in fire-roasted diced tomatoes, enchilada sauce, green chiles, apple cider vinegar, tomato bouillon, chicken bouillon, chipotle powder, and cumin powder.
- 5Cook 2-3 chicken breasts and a couple of bay leaves in the soup, keeping the heat on low, cover and poach for 40-45 minutes.
- 6Once cooked, remove and shred the chicken, then return it to the pot.
- 7Add an undrained can of corn and a can of pinto beans or black beans.
- 8Let the soup warm up again.
- 9Serve the soup topped with cheese, sour cream, sliced jalapeños, cilantro, and tortilla chips.
Ingredients
- 1 onion
- 2 bell peppers
- garlic
- 2 jalapeños
- 1 Taco seasoning packet
- 3 cups chicken broth
- 1 28 oz can fire-roasted diced tomatoes
- 1 10 oz can Las Palmas enchilada sauce
- 2 4 oz cans diced green chiles
- 1 tablespoon apple cider vinegar
- 1 tablespoon tomato bouillon
- 1 tablespoon chicken bouillon
- 2 teaspoons chipotle powder
- 1 teaspoon cumin
- 2 chicken breasts
- 2 bay leaves
- 1 can corn (undrained)
- 1 can pinto beans or black beans
- cheese
- sour cream
- jalapeños (sliced)
- cilantro
- tortilla chips
Equipment
potwooden spoontongsladlemixing bowl
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