Chicken Taco Soup

Here is a little soup recipe that I threw together and the result was quite good!

1-1 1/2 lbs boneless,skinless chicken

olive oil

Cut chicken into small bite-size pieces and cook in olive oil until done. Season the chicken. I use Mrs. Dash table blend, but you could just use salt and pepper if you like. Don't let these get browned. (You don't want that tough, crispy skin to form on the outside.)

In a 5 qt stock pot combine the following ingredients

4 cups chicken stock

1 large jar salsa with black beans and corn (I use the Sams brand from Walmart-it's great)

1 15 oz can of pinto beans,drained

1-15 oz can of light red kidney beans, drained

1-20-24 oz can of chili hot beans, do not drain(this adds the chili powder seasoning)

your cooked chicken

Let all of these ingredients simmer together for at least 30 minutes. I think it is better for 1 hour. Finally take half a block of cream cheese (approx. 4 oz) and use some of the hot liquid to melt it down in a seperate bowl. I had to microwave mine to get it to melt completely. Then add this mixture to the pot. Stir to incorporate the cream cheese and then serve with shredded cheese/green onion and sour cream if desired. We ate this with sourdough bread and it was so good. It would also be good with corn tortillas. This is an inexpensive, yet hearty meal. Beans are cheap and filling and full of protein, so you don't have to use a lot of meat in this dish. You don't have to chop tomatoes, peppers and onions either because there are plenty in the salsa. I think this meal only cost about $6-$7 to make and it makes enough for two meals in our house. That is dinner on the cheap for sure!