Tex-Mex Chicken Taco Soup

• 1 Tablespoon Vegetable Oil
• 3 Chicken Breasts
• 1 Onion, Chopped
• 1 package (about 8 Oz. Size) Mexican Flavored Rice (Mahatma Or Vigo)
• 3 cubes Chicken Bouillon
• 10 cups Water
• 8 ounces, weight Low-fat Cream Cheese
• 2 cans (15 Oz. Size) Black Beans, Drained And Rinsed
• 1 can (28 Oz. Size) Petite Diced Tomatoes
• 2 cups Frozen Corn
• 1 package (about 1 Oz. Size) Taco Seasoning
• 1/4 cups Taco Sauce
• 1/4 cups Cilantro, Chopped Plus More For Garnish
• Monterey Or Pepper Jack Cheese, Tortilla Chips, Sour Cream, Cilantro For Garnish
• Tortilla Chips, To Serve
• Sour Cream, To Serve

1. Heat oil in a Dutch oven over medium-high heat. Add chicken and brown on both sides until cooked through. Remove to plate and allow to cool.
2. Saute onion in pan, scraping up fond, until just translucent. Add rice, bouillon cubes, and water. Bring to a boil, cover, reduce heat to medium-low and simmer for 20 minutes. While rice cooks, shred cooled chicken.
3. Put cream cheese in a microwave-safe/heat-proof bowl. Microwave on medium power for 1 to 1-1/2 minutes to soften. Slowly add 1/2 to 1 cup hot broth to cream cheese until melted. When cream cheese is melted, add to pot of broth and rice. Stir in shredded chicken, beans, tomatoes, corn, taco seasoning, taco sauce and cilantro.
4. Serve with cheese, tortilla chips, sour cream, and cilantro.

vegetable oil, chicken breasts, onion, rice, chicken bouillon, water, weight, black beans, tomatoes, ubc, ubc, pepper, tortilla chips, sour cream

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