1/2 cup diced onions
1/2 cup diced green bell peppers
1 tablespoon minced garlic
1lb chicken breasts, boiled and shredded (you can use 2 10oz cans Tyson chicken)
1 pkg taco seasoning mix
1 (8oz) jar salsa
1 (14oz) can kernel corn, drained
1 (14oz) can hominy, drained (white or yellow)
1 (16oz) can ranch style beans
2 (4-oz) cans tomato paste (I only had 1 can and it tasted fine)
28oz chicken broth
1 (8oz) pkg of cream cheese (can be omitted)
Sauté onions, green bell peppers and garlic in a small amount of vegetable oil. Add chicken, taco seasoning mix, salsa, vegetables, beans, tomato paste, and chicken broth. Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 mins. *Place cream cheese in a separate bowl. Using a measuring cup, take some of the hot liquid from the soup and pour over cream cheese to melt and then add back to the soup. Simmer on low for another 10 minutes. Serve with tortilla chips and grated Monterrey jack cheese. Great over rice the second day.
I like to cut corn tortillas into thin strips and fry in vegetable oil till crisp. Then top a bowl of soup with cheese and fried tortillas strips.
*If you don't melt the cream cheese before adding to soup it will take longer to melt as it stays in chunks. So you will need to keep stirring soup till it dissolves and you can also omit the cream cheese all together and it's still yummy!
This recipe doubles well should you need to feed more.
Serves 4 to 6
I use www.rhonnadesigns.com Insta fonts to dress up my instagrams. I used instapatterns for the IG above via Phonto.
Hope you have a fun and safe New Years Eve!!
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Looks delish! Your foodie pics are making me soooo hungry!!! I love how you used the font!
Thanks for sharing sweets...I am going to try this! Happy New Year!!!
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