I’m still a little overwhelmed at how DELICIOUS this soup was! It is my new favorite for sure. This one comes from my friend Aimee over at Shugary Sweets. I have made a few of her recipes now, and not one has dissappointed. She is amazing!
This soup is packed full of chicken, corn, and mexican flavors. What really make it so comforting is the cream cheese and sour cream you throw in at the end. It turns the soup into creamy heaven! I also love the toppings you throw on before you eat it. We did shredded cheese, and homemade corn tortilla strips. Mmmmm… so good!
I am already dreaming about having it for leftovers today… : )
Chicken Taco Soup
1/2 cup chopped Onion
1 Green Bell Pepper, diced
1 (16 oz) jar of Salsa
32 oz Chicken Stock
1 (1.25 oz) package of Taco Seasoning
1 (12 oz) bag of frozen Corn
1 (6 oz) can Tomato Paste
2 lbs boneless skinless Chicken Breasts
4 oz Cream Cheese
1/2 cup Sour Cream
In a large crockpot, combine all of the ingredients EXCEPT the cream cheese and sour cream. Cook on Low heat for 6-8 hours. A half hour before serving, remove chicken breasts and shred. Return shredded chicken to crockpot and also add in the cream cheese and sour cream. Stir and let them both melt into the soup. Serve in individual bowls with shredded cheese and tortilla strips!