This is a delicious taco soup recipe made with chicken breasts and cream cheese. To prepare this soup you will need the following ingredients,
Ingredients:
1. Half a cup of onions, peeled and chopped.
2. 15 ounces of Conagra ranch style beans.
3. A jar of either plain salsa or cooked salsa.
4. 2 tins (four ounces) of tomato paste.
5. Safflower oil
6. A tin (15 ounces) of hominy (Hominy is the corn without the germ).
7. Three teaspoons of garlic, chopped.
8. Half a cup of green capsicum (bell pepper), chopped.
9. A packet of ricotta or mascarpone cream cheese.
10. A tin (14 ounes) of sweet kenel corn.
11. 16 ounces of fresh chicken breasts, boiled and cut into shreds.
12. A packet of Mccormick's original taco seasoning mix.
13. 15 ounces of chicken broth.
Preparation:
1. First, take a deep saucepan and heat some safflower oil in it. Take the chopped onions, garlic, and capsicum and saute the ingredients in the saucepan.
2. Now add in the Mccormick's taco mix, corn kernels, ranch style beans, salsa, chicken breasts, hominy, salsa and tomato paste. Stir the mixture and let it cook under a low flame for about twenty minutes.
3. Now take the ricotta cream cheese and place it in a medium sized bowl. spoon out some of the soup from the saucepan and pour it over the cheese, so that it melts. Add the cheese back into the saucepan and stir it in.
4. Let the mixture cook under a low flame for another ten minutes and stir occasionally.
Your texan style taco soup is now ready. This soup goes well with yellow corn tortilla chips.
