TEX MEX CHICKEN TACO SOUP

TEX MEX CHICKEN TACO SOUP

Ingredients

1 medium sweet diced onion

1 medium serving of blanched and jalapenos, seeded and diced

olive oil

Chop 4 cloves of garlic

3 cans of 15 ounces white cannellini beans

1 cup stocky salsa [Use soft, medium or hot, to your liking]

1 16 oz. Low sodium canned chicken stock plus extra as needed to thin

1 11 oz mexican jars

3 tablespoons tacos

1 tablespoon ground caraway seeds

1 teaspoon salt to taste

1 teaspoon ground anchovy chili

1/2 tsp oregano

1/4 tsp black pepper

1 lime juice

3 cups fried chicken or grilled chopped

3 ounces cream cheese, softened

2 tablespoons chopped cilantro

Assorted toppings: fried cheese mural, tortilla chips, chopped green onions, sour cream

Instructions

1. In a large saucepan over medium heat, fry diced onions and peppers in a few drops of olive oil. Cook for 5 minutes until they are soft and brown. Add chopped garlic and cook for 1 minute until fragrant.
2. Add cannellini beans, chicken stock, Mexican corn and seasonings. Boil.
3. Cover, then reduce heat to medium and cook for 20-25 minutes until the beans are soft.
4. Add lime juice, chopped chicken, cream cheese and chopped cilantro. Cook another 5 minutes or until the cream cheese melts and the chicken warms up.
5. Serve with your favorite taco fillings.

This article is adapted from this site.