Chicken Enchilada Soup

Serves 8-10.

3 cups chicken stock

2 skinless, chicken breasts

2 teaspoon ground cumin

2 teaspoon chili powder

1/2 teaspoon cayenne pepper

1 28 ounce can diced tomatoes

4-6 jalapeno peppers, minced

1 green bell pepper, diced

1 large onion, diced

4 cloves garlic, minced

1 15 ounce can black beans, rinsed and drained

2 cups frozen corn

1/2 cup tomato paste

8 ounce Pepper Jack cheese, divided

1 cup cilantro, chopped

Tortilla chips

In a large Dutch oven or stockpot, add chicken stock and heat over medium heat. Add chicken breasts, cumin, chili powder, and cayenne pepper. Simmer about 20-25 minutes until chicken is cooked through. Remove chicken and set aside. Add tomatoes, jalapenos, bell pepper, onion, and garlic to the pot. Simmer about 30 minutes, covered until tomatoes have begun to break down. Add black beans, corn, and tomato paste and stir to incorporate. Add half of the pepperjack cheese and stir to melt. Return chicken to soup and cook about 20 more minutes until desired consistency.

Add cilantro, reserving some to top individual bowls if desired. Ladle into serving bowls and top with crushed tortilla chips, reserved pepperjack cheese and cilantro if desired.