Ingredients:

• 4 boneless skinless chicken breasts, diced
• 1 Tbsp. Taco seasoning
• 1 tsp. Sazon Tropical seasoning
• 2 tsp. Spicy Ranch seasoning
• 10 oz. can Ro-Tel Mexican Style diced tomatoes with green chilies and cilantro
• 1/4 c. Green salsa
• 32 oz. chicken broth
• 8 oz. cream cheeze
• 2 c. Monterey Jack shredded cheese
• Optional: tortilla strips & green onions

Instructions:

1. In a medium stock pot, heat about 1 Tbsp. olive oil over medium high heat.
2. Combine all seasonings and diced chicken breasts, toss until evenly coated. Add chicken to oil without crowding. Remove from the pan and set to the side once fully cooked.
3. Add chicken broth, tomatoes and salsa to the pot and bring to a simmer. Whisk cream cheese in until melted. Add chicken and shredded cheese to the soup and stir until cheese is melted.
4. Serve with tortilla strips and green onions as garnish.

Yields 8 servings

Eat, Bork & Be Merry! ~Kate Lax-Watkins