Here it is the third week in April and the weatherman is predicting heavy snow later on tonight into Monday. I figured a big pot of soup would be good for the weekend, along with a warm snugly blanket and movies.

Chicken Taco Soup

1/2 cup diced onions
1/2 cup diced green bell peppers
1 T. minced garlic
olive oil
1 lb. chicken breasts, boiled and shredded
1 package GF taco seasoning mix (I use Ortega)
1 (8 oz) jar salsa
14 oz. corn
1 (16 oz) ranch style beans
1 (14 oz) hominy
6 oz tomato paste
2 (14 oz) cans chicken broth*

Saute onions, green bell peppers and garlic in olive oil. Add chicken, taco seasoning, salsa, vegetables, beans, tomato paste and chicken broth. Bring to a slow slimmer for 20 minutes. Cut cream cheese into cubes and place in separate bowl and take some hot liquid from soup and pour over cream cheese to melt and then add back to the soup. Simmer on low for another 10 minutes. Serve with Gluten free tortilla chips and grated monterey jack cheese.

This is just as tasty without the cream cheese if you can not have the dairy.

*Also be careful with store bought chicken stock, most brands are not gluten free.