|
In a large pot, heat EVOO on high heat and saute onion, red and green peppers until tender. About 5 min. Add tomato paste and cook 3 to 4 minutes. Add corn, salsa, beans, diced tomato's and cook for another 3 to 4 minutes. Add chicken stock and bring to a boil.
In another bowl, combine softened cream cheese and 3 ladles full of soup and whisk. Boil or grill chicken breasts and shred. Add chicken and cream cheese to the soup and bring to a boil then simmer for 1 hour.
|
