Creamy Chicken Tortilla Soup

My Rating: 4.5 stars

Kids' rating: 5 stars*

If Ethan could give this 100 stars, he would. It's his favorite meal in the whole wide world.

This baby is a crowd pleaser! Standing ovation, slow clap, you'll get it. It's also super easy to throw together. And, the flavor is so good, you could honestly sneak any diced veggie in here. It will take the flavor of the soup and Greg the kids won't know. I've put in zucchini, yellow squash, carrots, whatever you have in the fridge. 

If you happen to have cooked, shredded chicken, just saute the veggies and then throw the rest of the ingredients in to heat through and you're done. You may pass go, you may collect $200. 

If you need to cook the chicken, follow the instructions below.

Soup

1/2 cup diced onion

1/2 cup diced bell pepper (red or green or a combo of the two)

1/2 cup diced yellow squash (see note above)

1 tablespoon minced garlic

olive oil

1 pound chicken

1 t chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon oregano

1/2 teaspoon paprika

1 1/2 teaspoon cumin

1 teaspoon salt

1 teaspoon pepper

4 cups chicken broth

1 6-oz can tomato paste

1 14-oz can corn, drained (I usually use about a cup of frozen corn)

1 16oz can pinto beans

1 8-oz package cream cheese

Garnishes

Lime 

tortilla strips

avocado

jack cheese

cilantro

Saute veggies in olive oil on medium high heat. Add spices and stir to coat. Add chicken, browning on each side. If you're using a crock pot, transfer ingredients, and add broth (if using dutch oven, just add the broth). Whisk in tomato paste. Cook on low for 2-3 hours (or at 225°, if using dutch oven). Remove chicken and shred. With the chicken out, whisk in cream cheese, until there are no lumps. Put the chicken back in, along with the corn and beans. Stir to combine and cook for another 30 minutes.