- 1/2 yellow onion, diced
- 1 green pepper, diced
- 16 oz jar of your favorite salsa
- 32 oz chicken stock
- 2 11 oz cans corn w/ diced peppers (or Mexicorn), drained
- 1 1/2 oz package taco seasoning (I used a homemade mix)
- 6 oz tomato paste
- 1/2 tsp cumin
- 2lb chicken breasts
- 4 oz cream cheese
- 1/2 cup greek yogurt
Combine all ingredients in a large crock pot except cream cheese & sour cream. Cook on low heat for 7-8 hours. Half an hour before serving, shred chicken, stir in cream cheese and greek yogurt.
Top with shredded cheese, avocado, and tortilla strips (or broken up tortilla chips).
Question: Have you ever had chicken tortilla soup?