Direction

1. Heat a heavy bottom pot or dutch oven over medium heat with olive oil, then add the onion and sauté for 3-5 minutes, or until softened.
2. Add the tomatoes (with juices, chicken broth, taco seasoning, and corn to the pot. Mix until combined. Then increase the heat to medium-high and bring to a boil.
3. Add the cream cheese and reduce the heat to medium-low. Stir until cream cheese has melted into the soup.
4. Add the chicken and cook for 5-6 minutes, stirring occasionally. When heated, serve.
5. If you've tried this recipe, come back and let us know how it was in the comments or star ratings.