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Spicy Chicken Enchilada Soup

Christy Denney, The Girl Who Ate Everything
  • 50 minutes
  • Serves 8

INGREDIENTS

2 tbsp

butter

1 1/2 lb

skinless boneless chicken breast

1

onion

1

red bell pepper

1 tbsp

garlic

32 oz

chicken broth

10 oz

green enchilada sauce

10 oz

red enchilada sauce

15 oz

canned corn

15 oz

canned pinto beans

15 oz

canned black beans

10 oz

canned tomatoes

2 tbsp

ground cumin

1 tbsp

chili powder

2 cups

monterey jack cheese

1 cup

sour cream

1 serving

green onions