Favorite Ingredients Friday!

This is a new recipe that I got about two weeks ago. I made it for dinner the other night. I used low-sodium taco seasoning, tomato paste, beans, corn, and chicken broth. I even used neufchatel (low-fat cream cheese) instead of regular. For us, I skipped the chips and extra cheese because I was trying to make a healthier version. My version was outstanding. I can't even imagine how good the original recipe must be.

Tex Mex Chicken Taco Soup

1/2 cup diced onions
1/2 cup diced green bell peppers
1 tablespoon minced garlic
olive oil
1 pound chicken breasts, boiled and shredded (I grilled them on the GF)
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

Saute onions, green bell peppers, and garlic in a small amount of olive 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.

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