Kate's Creamy Chicken Chili

Ingrédients

1 roasted chicken, shredded

3 tablespoons butter

1 or 2 leeks, chopped (or 1/2 an onion)

2 cans chicken broth (or about 3 cups)

2 (14.5 oz) cans diced tomatoes, undrained

1 can black beans, drained and rinsed

1 packet taco seasoning

1 can diced green chilis

8 oz cream cheese

Salt and pepper, to taste

Instructions

1. When you buy your roasted chicken, remove the meat while it's still warm, then refrigerate or freeze pieces in a bag if you’re not ready to make the soup yet.

2. In a large pot, melt the butter over medium-high heat. Add the leeks and cook until tender.

3. Add chicken broth, diced tomatoes, green chilis, taco seasoning, and seasonings. Bring to a boil, then simmer over medium-low heat and cover for 10 minutes.

4. Add the shredded chicken.

5. Cut cream cheese into small chunks and add to the soup. Stir until cheese is melted and blended in. Remove from heat and season with salt and pepper to taste. Serve with mozzarella cheese and/or a dollop of sour cream.

Notes

Submitted by Kate Day