Mexican Chicken Soup

This recipe is super easy especially if you pick up a roasted chicken from your local grocery store. If you don't want to debone a whole chicken you can certainly substitute boneless skinless chicken breasts or thighs. I use 1/3 less fat cream cheese simply because it is delicious and I save a little on the fat and calories. Overall, this is a low fat and low calorie dish that does not taste "diet".

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 1  fryer chicken, roasted (can buy already cooked in the deli)
• 1 (10 ounce) can Rotel Tomatoes, undrained
• 1 (15 1/4ounce) can whole kernel corn, undrained
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can  ranch style beans, undrained
• 1 (14 1/2ounce) can chicken broth
• 1 (8 ounce) package reduced-fat cream cheese (1/3 Less Fat)
• 1 (1 ounce) package  dry  hidden valley ranch dressing mix
• 2  teaspoons onion powder
• 2  teaspoons chili powder
• 1  teaspoon  granulated garlic powder
• 1  tablespoon ground cumin

Directions

1. Debone chicken and set aside.
2. In heavy 5 quart dutch oven put all ingredients except chicken.
3. Bring to a simmer stirring untl cream cheese is melted.
4. Cover and continue simmering over low heat for 30 minutes.
5. Add diced chicken and continue to simmer for 10 minutes.