My cousin Kara made this soup for us at book club a couple months ago and I’ve been craving it ever since. So I made it for Halloween night instead of our traditional taco soup. I got pumpkin bread bowls to make it extra festive. I think I was WAY more excited about those bowls than my family was. Let’s just admire that work of art for a minute…
Ok, here’s what you need:
2 large cans chicken broth
2 pkg. cream cheese, softened (I just used one because that’s all I had and it was still delish)
1 chopped onion
2 cloves crushed garlic
1 bunch cilantro, chopped
1 tbs. chili powder
1 tsp. cumin
2 c. or 16 oz. Pace picante
3-4 cans of chicken (I boiled and shredded mine instead cause that’s what Kara did and I loved hers…)
1 c. milk or cream (I used cream cause I wanted to make up for the lack of cream cheese…)
2 cans corn
1 can black beans (drained)
Here’s what you do:
Sauté onion and garlic in 2 tbs. olive oil, add broth, milk or cream, cream cheese, corn, salsa, beans and bring it all to a boil.
Add the cilantro and chopped avocado at the very end of cooking.
You can add a dollop of sour cream, cheese or crushed chips but I think it’s perfect without. Makes my mouth water to think about this…maybe I better go make some more.