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Chicken Taco Soup Recipe

Ingredients
  • 1/2 pound chicken, cubed (or quite a bit more; we like lots of it inch there)
  • 1/2 cup chopped onion
  • 1 1/2 teaspoons garlic powder
  • 3 tablespoons margarine
  • 3 chicken bouillon cubes
  • 1 cup hot water
  • 1 teaspoon cumin
  • 1 cup shredded Jack cheese (or whatever you have)
  • 2 cups cream or 1/2 and 1/2
  • 1 can green chillies, diced (4 ounce can)
Directions
Brown chicken, onion and garlic powder in margarine. Melt bouillon in water and add to chicken. Add cumin and bring mixture to a boil. Simmer for 5 minutes. Add cheese, cream and chillies. Heat just until melted and smooth. Serve over Mexican rice.

Note: Instead of chicken bouillon, I use tomato/chicken OXO (bouillon) which is much more flavorful.

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