Creamy Tex-Mex Tomato Soup

• 1/2 cups White Onion, Chopped
• 4 cloves Garlic
• 2 cans (15 Oz. Can) Diced Tomatoes
• 1 can (8 Oz. Can) Mexicorn
• 1 teaspoon Salt
• 1/2 teaspoons Black Pepper
• 1 teaspoon Cumin
• 1/2 cups Heavy Cream
• 1 cup Chicken Stock
• 1/4 bottles (12 Oz. Size) Pacifico, Or Other Mexican Beer
• 5 dashes Tabasco
• 2-1/2 cups Shredded Rotisserie Chicken
• 5 slices Bacon, Cooked And Crumbled
• Cayenne, To Taste
• Onion Salt, To Taste
• Avocado Slices And Crumbled Tortilla Chips, To Serve

1. In the large stock pot, blend the onion, garlic, and tomatoes with an immersion blender. If you don't have one, just do this in a food processor or blender and then pour into the pot. Heat over medium heat.
2. Add the mexicorn, salt, pepper, and cumin. Stir to combine. Add the heavy cream, chicken stock, beer, and Tabasco to the soup. Stir and allow to come to a simmer. Taste and adjust seasoning.
3. Add the chicken and bacon. Heat through. Adjust seasoning again, if desired, with the cayenne and onion salt.
4. Serve with avocado slices and crumbled tortilla chips!

white onion, garlic, tomatoes, mexicorn, salt, black pepper, cumin, heavy cream, chicken, ubc bottles, shredded rotisserie chicken, bacon, cayenne, onion salt, avocado

Taken from tastykitchen.com/recipes/soups/creamy-tex-mex-tomato-soup/ (may not work)