Tex Mex Chicken Taco Soup

Are you guys all hunkered down and preparing for a snow day?  Or an ice day?  Or perhaps just a Tuesday?  I'll at least be having a semi-snow day which I guess will make a Tuesday less Tuesday-ey.  

In honor of the maybe snow day I've made a tex mex soup.  And not just any tex mex soup but a tex mex soup with a block of cream cheese in it.  

Kind of makes me want to chest bump someone.

This one is easy to whip up and it's got some interesting canned goods in it. Like hominy and ranch beans.  What is a hominy?  I'm not sure.  But I like it.  

Enjoy this one!   
Tex Mex Chicken Taco Soup
adapted from Food Network

1/2 cup of diced onions
1/2 cup of bell pepper
1 tbl of garlic
2 tsp olive oil
4 cups of cooked and shredded chicken breast
8 oz of salsa
2 1/2 tbl taco seasoning
1 (14 oz) can of corn
1 (14 oz) can of ranch beans
1 (14 oz) can of hominy 
8 oz of tomato paste
28 oz of chicken broth
8 oz of cream cheese

In a large pot, saute the onions, bell pepper and garlic until starting to get soft.  Add the chicken, salsa, taco seasoning, corn, ranch beans, hominy, paste and chicken broth.  Bring to a slow simmer and simmer for about 30 minutes.  Place the cream cheese in a bowl and ladle some of the hot liquid over it in order to get it melted.  Transfer the cream cheese to the pot.  Cook for 10 more minutes.  

Serving size 1 cup (makes 11)
Points plus 7

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