Tex Mex Chicken Taco Soup

By Stina

Ingredients

• 1/2 cup diced onions
• 14oz can of kernel corn
• 1/2 cup diced green bell pepper
• 14oz can of hominy
• 1 can of Hot rotel tomatoes
• 1 T of mined garlic
• 16oz can of Ranch style beans
• Vegetable oil ( small amount)
• 2-4oz cans of tomatoe paste
• 1 lb Chicken breast, cooked and shredded
• 2-14oz cans of chicken broth
• 1-8oz jar of salsa
• 1-8oz pkg of cream cheese

Preparation

Step 1

Saute onions, green bell peppers, and garlic in a small amount of oil. Add chicken, taco seasoning mix, salsa, vegetables, beans, tomato paste, and chicken broth. Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 minutes. Place cream cheese in a separate bowl. Using a measuring cup, take some of the hot liquid from the soup and pour over cream cheese to melt and add it back to the soup. Simmer on low for another 10 minutes. Serve over Tortilla Chips and grated Monterrey Jack Cheese. To make spicier use medium salsa and hot ranch style beans. You can also use Rotisserie chicken to make it easier.