Chicken Tortilla Soup with Bean and Rice Enchiladas

Chicken tortilla soup is a delicious spicy soup that the whole family will love.

3 boneless skinless chicken breast
1 red bell pepper minced
1 onion minced
3 cloves garlic minced
1 can whole green chillies diced
2 teaspoons salt
1 teaspoon chili powder
2 teaspoons cumin
1/4 teaspoon cayenne (or to taste)
6 cups chicken broth
4 cups water
3 bay leaves
2 tablespoons corn starch
1 can black beans drained and rinsed
1 can sweet corn drained and rinsed

1 1/2 cups brown rice
3 cups water
1 clove garlic smashed
3 dried red chilies
6 whole wheat tortillas
1 large can red enchilada sauce
Shredded mozzarella cheese

Place the rice in a sauce pot with the garlic, chilies and water. Bring to a boil, cover, reduce heat and simmer until all the liquid is gone. Turn off the heat and and leave the cover on until ready to use. In the mean time, dice the red pepper, chilies and garlic. Add them to a large stock pot with a drizzle of olive oil. Let this cook for for about 3-5 minutes. Add the spices and let cook again. Add the liquid to the pot and the chicken. Let the chicken boil for 15 minutes. Remove the chicken and set aside to cool. Once the chicken cools shred it with two forks and add back to the pot. Add the bay leaves, corn and black beans. Let this cook for 20-30 minutes on medium low. Stir in the corn starch and let it cook for another 3 minutes to thicken slightly. While the soup is cooking spread 1 tablespoon of vegetarian refried beans, 2 tablespoon rice and a sprinkle of cheese in the tortillas. Roll them up. Add half the sauce to the bottom of a 13x9 inch baking dish. Place the rolled enchiladas in the pan. Top with the rest of the sauce and top with more cheese. Bake at 375 degrees for 20 minutes or until the cheese is golden brown and bubbly. This is a delicious Southwestern style meal that will make the whole family happy. For more on this recipe or any others please email me at alesia.leach@gmail.com