Friday, January 30, 2009

Creamy Chicken Taco Soup

I originally got this recipe off of Food Network. But of course I modified it to my liking, like I do with so many recipes. But, I still have to give credit where credit is due. This soup is a staple in our house. Easy, delish and great as left overs! My Wyatt even likes it! So here it is ~ happy soup making!

Creamy Chicken Taco Soup

½ cup diced onions

½ cup diced green bell pepper

1 T minced garlic

vegetable oil

1 pound chicken breasts cooked and shredded

1 package taco seasoning (1/4 c)

1 (14 oz) can corn

1 (16 oz) can pinto beans

1 (6 oz) can tomato paste

2 (14 oz) cans chicken broth

1 (8 oz) package cream cheese



Shredded cheese


Saute onions, bell pepper, and garlic in a small amount of vegetable oil. Add chicken, taco seasoning, corn, beans, tomato paste, and chicken broth. Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 minutes. Place cream cheese in a separate bowl and spoon hot liquid over cream cheese to melt it and then add it back into soup. Simmer on low for another 10 minutes. Serve with tortilla chip, shredded cheddar cheese and avocado. Also great the next day over rice.

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