Tex Mex Chicken Taco Soup

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This soup is very flavorful and SO easy to make. I used black beans instead of ranch beans and omitted the hominy as many people suggested and I loved the results. Also I had sour cream on hand so I used that instead of cream cheese. No matter what tweaks you make, it will turn out delicious. Also reheats well the next day!

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Very tasty, nice consistancy. I added a can of Rotel diced tomatoes and green chillies for a little xtra kick. Next time I will probably also add a chopped jalopeno too.

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This soup was so tasty. We put rice and cheese in a bowl then ladled in the soup. I will make this again.

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First time preparing this recipe. I found all ingredients at the Wal-Mart supercenter. I did not use 2 cans of tomato paste, only used one half can and I used more chicken broth than recipe stated for much less thicker consistency.......dElIcIoUs and filling!!!

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So good. Only substitution was black beans for ranch.

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This was amazing!!! Spicy and creamy!!! I used Ro-Tel tomatoes in the recipe to add an extra kick. Everyone loved it and asked for more. Even shared it with my neighbors and they asked when I was going to make it again.

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Incredibly tasty!

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So easy and my entire family LOVED it!! Didn't have any hominy in the pantry and intentionally left the cream cheese out because I didn't want it to get too thick. It was AWESOME. :

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Less cream cheese next time; expected more of a soup than a stew. But excellent flavor and hearty taste.

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I made this in the crockpot. The night before I put 1 can of chicken broth into crockpot with peppers, onions, taco mix and cubed raw chicken. Cook on low overnight. In the am I added the rest of the ingredients (minus the cream cheese. There was enough juice from the chicken that I only used the one can of broth. Mix everything together well andcontinue cooking on low for 2 to 3 hours. At this point put the cream cheese into a bowl, add soup broth and stir until the cheese is blended and there are no more lumps. Return to soup and simmer at least one hour.