Cooking Thursday

 We tried a new soup recipe last week.  When I saw this recipe with chicken, black beans, Rotel, corn and cream cheese, I knew it would be good!  You can do it on the stove top or in the crock pot, it's quick to put together and it is so good!

Chicken Taco Soup

1 tablespoon olive oil
1/2 medium onion, chopped
1 red or green pepper, chopped
2 cans Rotel tomatoes and green chilies, with juice (use the mild version if you don't like too much spice)
4 cups chicken broth
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon paprika
1 tablespoon chili powder
1 can corn, drained
1 can black beans, drained and rinsed
8 ounces cream cheese, softened
1 cup heavy cream
2 cups cooked, shredded chicken
salt and pepper to taste
Optional toppings: shredded cheese, avocado, cilantro, tortilla strips

Add oil and onion to soup pot and saute over medium heat for 5 minutes.
Add remaining ingredients to pot except cream cheese, heavy cream and chicken.
Increase heat to high and bring soup to boil.  Turn down heat and simmer for 5-10 minutes.
Add cream cheese, cut into pieces to soup and let it melt, stir to mix.
Add heavy cream and chicken.
Cook for another 5-7 minutes.
Serve with toppings as desired.

To make in crock pot, saute onion, then place all ingredients except cream cheese and heavy cream in crockpot.  Cook on low for 3 hours, then stir in cream cheese and heavy cream.  Cook on high for one more hour and stir to mix.

* You can make this regular taco soup by substituting browned ground beef for the chicken.