CULINARY

15 Oct
2012

The Tex Mex Chicken Taco Soup I Keep Talking About

posted by ninahelleny in CULINARY, DAILY DIARY
This picture is mine, but the recipe is not. This recipe is from The Food Network's site from Emeril Live, courtesy of Lauren Ogles. I made this recipe last night for the second time and once again it was a huge hit! My husband doesn't get excited about food. He eats to live, he doesn't enjoy it like I do. Jack definitely takes after me in the food department. But Joe has gone back for seconds both times and asked me twice to make sure there was enough for leftovers.

Yields about 4 to 6 servings and it's very easy to make.

Ingredients
1/2 cup diced onions
1/2 cup diced green bell peppers
1 tablespoon minced garlic
Vegetable oil
1 pound chicken breasts, boiled and shredded (Rotisserie chicken should work too)
1 package taco seasoning mix
1 (8-ounce) jar salsa
1 (14-ounce) can kernel corn
1 (14-ounce) can hominy
1 (16-ounce) can ranch style beans
2 (4-ounce) cans tomato paste
2 (14-ounce) cans chicken broth
1 (8-ounce) package cream cheese

Directions
Saute 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 minutes. 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 Monterey jack cheese.

*I melt the cream cheese a little, mix in the hot liquid, and whip it together before pouring it into the soup. It's blends much better this way!