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Tex Mex Chicken Taco Soup Recipe

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This recipe for Tex Mex Chicken Taco Soup, by , is from Garden Valley Relief Society Cookbook 2018, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Katrina Sanders


* 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
* 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
* 1 (4-ounce) cans tomato paste
* 2 (14-ounce) cans chicken broth
* 1 (8-ounce) package cream cheese

1. Saute onions, green bell peppers, and garlic in a small amount of vegetable oil.
2. Add chicken, taco seasoning mix, salsa, vegetables, beans, tomato paste, and chicken broth.
3. Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 minutes.
4. 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.
5.nSimmer on low for another 10 minutes. Serve with tortilla chips and grated Monterey jack cheese

Personal Notes:
Personal Notes:
Also, great on the second day over rice.




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