Tex Mex Chicken Taco Soup
Tami Ellett
This is a great dish to cook for large groups. I make it in the crock pot and double the recipe.
ingredients
- 1/2 cup diced onions
- 1 tablespoon chopped garlic
- Vegetable oil
- 1 pound chicken breasts, boiled and shredded
- 1 package taco sesoning mix
- 1 4-ounce can green chiles
- 1 8-ounce jar salsa
- 1 14-ounce can kernel corn
- 1 16-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
- 1
Saute onions and garlic in a small amount of vegetable oil. Put in crock pot and add chicken. Add all other ingredients except cream cheese. Cook for 4 or 8 hours, your choice.
- 2
15 minutes prior to serving, 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. Cook on low for another 10 minutes.
- 3
Serve with tortilla chips and grated Monterey jack cheese.
notes
Uncle Carl prefers Fritos to tortilla chips.
Source: Tami
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