Taos Tortilla Soup

We had some family in town and needed a good dinner without a whole lot of work - after all who wants to spend the whole time together in the kitchen?  What to have?  Well - our WHOLE family LOVES tortilla soup.  My amazing sister-in-law makes a mean version.  

Honestly, when can any family say that every kid and adult actually all like something at the same time?  It's like the alighting of some strange planets.  But with this soup, it works.  I've actually taken several recipes and blended them for this.  You can use any chicken that you want - but we prefer to use chicken cooked using this recipe for SUPER EASY shredded chicken , it's also a great way to use left over chicken!  

Taos Tortilla Soup

• 1 whole small diced onion
• 1/2 cup diced green bell peppers
• small amount of oil {olive oil or coconut}
• 1 - 32oz box of chicken broth
• 2 cans of corn(drain)
• 2 (16-ounce) can pinto beans
• 2 (16-ounce) can black beans
• 1 (4-ounce) can tomato paste
• 2 handfulls of chopped cilantro
• 1 squeezed lime or several tablespoons of lime juice
• 1 can diced tomatoes (reg size)
• 1 can diced tomatoes w/ chiles (if you can't find the can get another can of diced tomatoes and a can of diced chiles)
• 2 teaspoons of cumin
• 2 teaspoons of chile powder
• 2 teaspoons of garlic powder
• 1/2 package taco seasoning mix
• Salt and Pepper to taste
• 1/2 (8-ounce) jar salsa
• ½ of an eight ounce package cream cheese
• 2 cups of the shredded chicken

 

Heat large stockpot and add a couple of tablespoons of oil, then sauté onion and bell pepper until soft.  Add all items except cream cheese and allow to cook together for 20 – 30 min.  Adjust seasonings to taste.  Take some of hot liquid and pour over cream cheese.  Melt it down and add back to stock pot.  Adjust liquids as needed.  You may need to add more if need be.  I use a broth base and water so as to be able to add water as needed. 

Serve with shredded chicken, shredded cheese on top, and of course with tortilla chips!  Enjoy!