Tex Mex Chicken Taco Soup

• Meat

  • 3 cup Chicken, roasted

• Produce

  • 1 tsp Ancho chili, ground
  • 3 15] oz cans Cannelini beans, white
  • 2 tbsp Cilantro
  • 4 clove Garlic
  • 1 Lime
  • 1 11] oz can Mexi-corn
  • 1/2 tsp Oregano
  • 1 Poblano and jalapeno pepper, medium
  • 1 Sweet onion, Medium

• Canned Goods

  • 1 16] oz can Chicken broth, low-sodium

• Condiments

  • 1 cup Salsa, chunky

• Baking & Spices

  • 1/4 tsp Black pepper
  • 3 tbsp Taco seasoning

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 1 tbsp Cumin, ground

• Dairy

  • 3 oz Cream cheese

• Other

  • 1 tsp Salt [more or less to taste]

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 1 medium sweet onion, diced
• 1 medium poblano and jalapeno pepper, seeded and diced
• olive oil
• 4 clove garlic, minced
• 3 [15] oz cans white cannelini beans
• 1 cup chunky salsa [mild/medium/hot your preference]
• 1 [16] oz can low sodium chicken broth, plus additional as needed to thin
• 1 [11] oz can Mexi-corn
• 3 Tbsp Taco seasoning
• 1 Tbsp ground cumin
• 1 tsp salt [more or less to taste]
• 1 tsp ground ancho chili
• ½ tsp oregano
• ¼ tsp black pepper
• 1 lime, juiced
• 3 cup roasted chicken, chopped
• 3 oz cream cheese, softened
• 2 Tbsp chopped cilantro
• Assorted toppings: Shredded cheese, queso fresco, tortilla chips, chopped green onion, sour cream

Directions

• In a large pot over medium-high heat, saute the diced onion and peppers in a few drizzles of olive oil. Cook for 5 minutes until they are beginning to soften and brown. Add the minced garlic and cook for 1 minute until fragrant.
• Add the cannelini beans, chicken broth, mexi-corn and seasonings. Bring to a boil.
• Cover then lower the heat to medium and simmer for 20-25 minutes until the beans are tender.
• Add the lime juice, chopped chicken, cream cheese and chopped cilantro. Cook for another 5 minutes or until the cream cheese has melted and the chicken is heated through.
• Serve with your favorite toppings.