Creamy Chicken Taco Soup

Creamy Chicken Taco Soup

½ cup diced onions
½ cup diced green bell pepper
1 T minced garlic
vegetable oil
1 pound chicken breasts cooked and shredded
1 package taco seasoning
1 (14 oz) can corn
1 (16 oz) can pinto beans
2 (4 oz) cans tomato paste
2 (14 oz) cans chicken broth
1 (8 oz) package cream cheese
Garnishes:
Avocado
Shredded cheese
Chips
Saute onions, bell pepper, and garlic in a small amount of vegetable oil. Add chicken, taco seasoning, corn, beans, tomato paste, and chicken broth. Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 minutes. Place cream cheese in a separate bowl and spoon hot liquid over cream cheese to melt it and then add it back into soup. Simmer on low for another 10 minutes. Serve with tortilla chip, shredded cheddar cheese and avocado. Also great the next day over rice.