Mexican Chicken Soup

• 1 fryer chicken, roasted (can buy already cooked in the deli)
• 1 (10 ounce) can Rotel Tomatoes, undrained
• 1 (15 1/4 ounce) can whole kernel corn, undrained
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can ranch style beans, undrained
• 1 (14 1/2 ounce) can chicken broth
• 1 (8 ounce) package reduced-fat cream cheese (1/3 Less Fat)
• 1 (1 ounce) packagedry hidden valley ranch dressing mix
• 2 teaspoons onion powder
• 2 teaspoons chili powder
• 1 teaspoon granulated garlic powder
• 1 tablespoon ground cumin

1. Debone chicken and set aside.
2. In heavy 5 quart dutch oven put all ingredients except chicken.
3. Bring to a simmer stirring untl cream cheese is melted.
4. Cover and continue simmering over low heat for 30 minutes.
5. Add diced chicken and continue to simmer for 10 minutes.

chicken, tomatoes, whole kernel corn, black beans, ranch style beans, chicken broth, cream cheese, onion powder, chili powder, garlic, ground cumin

Taken from www.food.com/recipe/mexican-chicken-soup-491251 (may not work)