Creamy Chicken Taco Soup
Ingredients
2 boneless chicken breasts
¼ cup chopped fresh cilantro
1/2 cup diced onion
2 cloves garlic, minced
1 tablespoon cumin
1 teaspoon chili powder
8 ounces cream cheese, softened
2 10-ounce cans Ro-tel tomatoes, undrained (tomatoes with green chilies)
2 cans chicken broth
1/2 cup heavy cream
In a pot place the 2 chicken breasts, one can of broth, onion, cumin, garlic, and chili powder. Simmer for about 40 minutes to thoroughly cook the chicken. Remove the chicken and shred. Replace the chicken and add remaining ingredients. Cook and stir until cream cheese is desolved and you have a nice creamy soup.
Better than a T-bone steak |