1/2 cup diced onions
1/2 cup diced green bell peppers
1 T minced garlic
olive oil
1 lb chicken breasts, boiled and shredded
1 package gluten free taco seasoning mix
1 (8 oz) jar salsa
1 (14 oz) can kernel corn
1 (14 oz) hominy
1 (16 oz) can ranch style beans
2 (4 oz) cans tomato paste
2 (14 oz) cans chicken broth
1 (8 oz) package cream cheese

Saute onions, green bell peppers, and garlic in small amount of olie oil. Add chicken, taco seasoning, salsa, vegetables, beans, tomato paste and chicken broth. Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 minutes. Please cream cheese in a seperate bowl. Using a measuring cup, take some of the hot liquid form the soup and pour over the cream chees to melt with tortilla chips and grated Monterey jack cheese.

Sometimes I also add some rice to make it a little heartier.