Shredded Chicken Taco Soup

Happy Halloween! This soup recipe is the perfect fall soup for Taco Tuesday!! My whole family loves this soup!

Instructions:

• 1 lb Chicken Breast
• 4 cups chicken broth (Kettle And Fire ChickenBroth)
• 1 packet of taco seasoning (can use the full amount if desired)
• 1 can diced organic tomatoes
• 1 can organic green chilies
• 1/2 tbsp garlic powder
• 1/2 tbsp onion powder
• 1/2 tbsp cumin
• 1/2 tbsp paprika
• Cayenne pepper (to taste, depending on your desired level of spiciness)
• Salt (to taste)
• 1 block organic cream cheese
• 1 cup raw milk cheddar cheese (can use shredded cheese if desired)
• *Optional Rice (if you want a more hearty soup)

INGREDIENTS

1. In an instant pot or slow cooker, add in chicken breast and chicken bone broth.
2. Let the chicken and broth cook on low for over an hour. Pull out chicken and shred.
3. Add shredded chicken back into broth. Add in the diced organic tomatoes and organic green chilies (with their juices) to the slow cooker.
4. Sprinkle in the taco seasoning, garlic powder, onion powder, cumin, paprika, cayenne pepper (if desired), and a pinch of salt. Stir to incorporate the spices into mixture.
5. Cover the slow cooker and cook on low for 1-2 hours. This will allow the flavors to meld together!
6. About 30 minutes before serving, cut the cream cheese into smaller chunks and add it to the slow cooker.
7. Shred Cheddar Cheese. Stir in the raw milk cheddar cheese until it’s fully melted and the soup is creamy and cheesy.
8. Taste the soup and adjust the seasoning as needed, adding more salt or spices if desired.
9. Serve Taco Soup hot, garnished with a bit of cheddar cheese and a maybe even a dollop of sour cream!