Tex-Mex Chicken Taco Soup

Ingredients:

½ cup diced onions

½ cup diced green bell peppers

1 tablespoon minced garlic

Vegetable oil

1 pound chicken breasts, boiled and shredded

1 package taco seasoning mix

1 8-ounce jar of salsa

1 14-ounce can kernel corn, drained

1 14-ounce can hominy

1 16-ounce can ranch style beans or kidney beans, drained

1 6-ounce can of tomato paste

46 ounces of chicken broth

1 8-ounce package of cream cheese

Sauté onions, green peppers, and garlic in vegetable oil. Add chicken, taco seasoning, salsa, vegetables, beans, tomato paste, and chicken broth. Bring to a slow simmer for 20 minutes.

Place cream cheese in a separate bowl- spoon hot soup over to melt it. Add back to soup. Simmer on low for another 10 minutes.