Cooking Instructions

• Heat 2 Tbsp. butter over medium heat and add the diced onions and peppers. Sauté for 5-6 minutes, then add the garlic and cook for 1 more minute.
• Add all remaining ingredients EXCEPT for the cheddar cheese, cream cheese, and garnish ingredients. Start with 2 Tbsp. of Taco Seasoning and add more to taste toward the end if preferred.
• Let the soup gradually come to a gentle bubble, partially covered. If the chicken boils rapidly, it becomes tough. Cooking it slowly keeps it nice and juicy.
• Remove the chicken after 20-25 minutes, once cooked through. Use 2 forks to shred, then return to the soup.
• Reduce heat to low and gradually sprinkle in the shredded cheese and softened cream cheese. Stir until smooth and creamy.
• Taste and add any additional seasonings as needed. Garnish and serve!