Mexican Chicken Soup

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 fryer chicken, roasted (can buy already cooked in the deli)
• 1 (10 ounce) can rotel tomatoes, undrained
• 1 (15 1/4 ounce) can whole kernel corn, undrained
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can ranch style beans, undrained
• 1 (14 1/2 ounce) can chicken broth
• 1 (8 ounce) package reduced-fat cream cheese (1/3 less fat)
• 1 (1 ounce) package dry hidden valley ranch dressing mix
• 2 teaspoons onion powder
• 2 teaspoons chili powder
• 1 teaspoon granulated garlic powder
• 1 tablespoon ground cumin

Recipe

• 1 debone chicken and set aside.
• 2 in heavy 5 quart dutch oven put all ingredients except chicken.
• 3 bring to a simmer stirring untl cream cheese is melted.
• 4 cover and continue simmering over low heat for 30 minutes.
• 5 add diced chicken and continue to simmer for 10 minutes.