Chicken Enchilada Soup

3 cups (750 mL) chicken broth

2 skinless, boneless chicken breasts, cubed

2 tsp (10 mL) ground cumin

2 tsp (10 mL) ancho chili powder

1/2 tsp (2.5 mL) cayenne pepper

28 oz (795 g) can diced tomatoes

4-6 jalapeno peppers, minced

1 green bell pepper, diced

1 large onion, diced

4 cloves garlic, minced

15 oz (430 g) can black beans, rinsed and drained

2 cups (500 mL) frozen corn

1/2 cups (125 mL) tomato paste

8 oz (230 g) Cotija cheese

8 oz (230 g) Pepperjack cheese, reserving some for garnish

1/2 cups (125 mL) cilantro

salt and pepper to taste.

tortilla chips

1 In a large crockpot, add chicken stock, cubed chicken breasts, cumin, chili powder, and cayenne pepper. Next, add canned tomatoes. Remove stem and seeds from jalapeno and green bell peppers. Add to pot along with the onion, garlic, black beans, corn and tomato paste. Mix well. Turn crockpot on high and cook for approximately 4.5 hours.
2 When ready to serve: Add 1¾ cup cheese and 1/8 cup cilantro to the soup, reserving some cheese and cilantro for garnish. Stir will.
3 To serve, ladle into soup bowls. Garnish with crushed tortilla chips, reserved cheese and cilantro to taste.