Chicken Taco Soup

• 1/2 whole Onion, Diced
• 1 whole Green Pepper, Diced
• 16 ounces, weight Jar Salsa (use Your Favorite Here)
• 32 ounces, fluid Chicken Stock
• 1 can (11 Oz. Size) Mexicorn, Drained
• 1- 1/2 ounce, weight Package Taco Seasoning
• 6 ounces, weight Can Tomato Paste
• 1 teaspoon Cumin
• 2 pounds Chicken Breasts, Boneless/skinless
• 1/2 cups Sour Cream
• 4 ounces, weight Cream Cheese

1. In a large crockpot, combine all ingredients except cream cheese and sour cream.
2. Cook on low heat for 6-8 hours.
3. Half an hour before serving, remove chicken, shred it, and return to the pot.
4. Stir in sour cream and cream cheese.
5. Heat for at least 1/2 hour, stirring occasionally.
6. Serve with shredded cheddar cheese, seasoned tortilla strips (found near croutons) and guacamole.
7. Enjoy!

onion, green pepper, salsa, chicken, mexicorn, tomato paste, cumin, chicken breasts, sour cream, weight cream cheese

Taken from tastykitchen.com/recipes/main-courses/chicken-taco-soup-2/ (may not work)