Chicken Enchilada Soup

• extra virgin olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 1 jalapeno chile pepper, seeded, minced
• 2 large garlic cloves, minced
• 1 tsp cumin
• 1/2 tsp ancho or chipotle chile powder
• 1/4 tsp cayenne pepper
• 1 boneless, skinless chicken breast
• 2 cups fat-free low-sodium chicken broth, increase or decrease liquid by 1/2 cup for a thinner or thicker soup, respectively
• 1 (4 oz) can fire-roasted green chiles
• 1/4 cup enchilada sauce
• Kosher salt and freshly ground black pepper, to taste

1. Heat a drizzle of oil in a medium pot over medium heat. Add in the onion, red bell pepper, and jalapeno, and cook, stirring frequently, until softened, about 3-5 minutes. Add garlic, cumin, chili powder, and cayenne to the pot, and cook, stirring, for about 1 minute.
2. Pour in the chicken broth, green chiles, and enchilada sauce. Bring to a boil, then add in the chicken breast. Reduce heat to low and simmer for 1 hour, flipping the chicken halfway through to ensure even cooking.
3. Remove the chicken from the broth, and place in a bowl. With two forks, shred chicken. Set aside.
4. Using an immersion blender, regular blender, or food processor, blend the broth until smooth. Add the shredded chicken into the soup, and season to taste with salt and pepper.
5. Allow the chicken to sit in the soup over low heat for about 20 minutes so that it can continue to absorb the flavors. You can also let the soup sit for a few hours off of the heat before reheating on the stove.
6. Serve with accoutrements.

extra virgin olive oil, yellow onion, red bell pepper, chile pepper, garlic, cumin, chile powder, cayenne pepper, chicken breast, chicken broth, green chiles, enchilada sauce, kosher salt

Taken from www.epicurious.com/recipes/member/views/chicken-enchilada-soup-52672781 (may not work)