½ C. diced onions
½ C. diced green pepper
1 T. minced garlic
1 lb. shredded chicken
1 pkg. taco seasoning
8 oz. jar salsa
1 can corn
2 cans white beans
1 can ranch style beans
1 can Mexican stewed tomatoes
2 cans chicken broth
8 oz. cream cheese
Sauté vegetables in oil. Add the chicken, taco seasoning, salsa, beans, tomatoes, and broth. Bring to a slow boil and simmer for 20 minutes. Place cream cheese in a separate bowl and put some of the hot liquid from the soup over it to melt and then put it back in the soup. Simmer on low another 10 minutes. Serve with tortilla chips and shredded Monterey jack cheese.
