Tex Mex Chicken Taco Soup

• 1/2 cup diced onion
• 1/2 cup diced green bell pepper
• 1 tablespoon minced garlic
• vegetable oil
• 1 lb chicken breast, boiled and shredded
• 1 ounce taco seasoning mix
• 8 ounces jarred salsa
• 14 ounces canned kernel corn
• 14 ounces hominy
• 16 ounces ranch style beans
• 8 ounces canned tomato paste
• 28 ounces canned chicken broth
• 8 ounces cream cheese
• tortilla chips
• grated monterey jack cheese

1. Saute onions, green bell peppers,and garlic in a small amount of vegetable oil.
2. Add chicken, taco seasoning mix, salsa, vegetables, beans, tomato paste, and chicken broth.
3. Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 minutes.
4. Place cream cheese in separate bowl.
5. Using a measuring cup, take some of the hot liquid from the soup and pour over cream cheese to melt and then add back to the soup.
6. Simmer on low for another 10 minutes. Serve with tortilla chips and grated monterey jack cheese.
7. Variations: Serve over rice the second day. Add jalapeno for extra spice. Garnish with avocado, tortilla strips and onion. Use any beans.

onion, green bell pepper, garlic, vegetable oil, chicken breast, taco, salsa, kernel corn, hominy, ranch style beans, tomato paste, chicken broth, cream cheese, tortilla chips, cheese

Taken from www.food.com/recipe/tex-mex-chicken-taco-soup-480640 (may not work)