Chicken Taco Soup


  • ½ whole Onion, Diced
  • 1 whole Green Pepper, Diced
  • 16 ounces, weight Jar Salsa (use Your Favorite Here)
  • 32 ounces, fluid Chicken Stock
  • 1 can (11 Oz. Size) Mexicorn, Drained
  • 1-½ ounce, weight Package Taco Seasoning
  • 6 ounces, weight Can Tomato Paste
  • 1 teaspoon Cumin
  • 2 pounds Chicken Breasts, Boneless/skinless
  • ½ cups Sour Cream
  • 4 ounces, weight Cream Cheese

In a large crockpot, combine all ingredients except cream cheese and sour cream. Cook on low heat for 6-8 hours. Half an hour before serving, remove chicken, shred it, and return to the pot. Stir in sour cream and cream cheese. Heat for at least 1/2 hour, stirring occasionally.


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