Mexican cheesy chicken soup

So, I am a cheese lover – if you have seen my thighs, you would already know this.

This is a great dish to serve with some tortilla chips or crispy toasted flat bread.  This photo doesn’t really do it justice, I had so many people try this dish and every SINGLE PERSON went straight to the supermarket on their way home and bought the ingredients to make it for dinner.  I take that as a WIN.

Ingredients

4 chicken thigh fillets

1 cup of cheddar cheese

1 can of white beans

2 teaspoons of smoky paprika

1 sachet of taco seasoning

250g of cooking cream cheese

2 red chilies

2 chicken stock cubes

1 brown onion (diced)

4 cups of water

1 teaspoon of crushed or minced garlic

Method

Either in a slow cooker or a large pot, add the onion to the bottom of the dish, place the chicken on top of the onion.  Cook on low for 2 hours.  Once the onions are  cooked, add the chicken stock cubes, water, cream cheese, taco seasoning, paprika, and cheddar cheese. Cook on low hear for a further 2 hours.  Before serving add the drained can of white beans. Stir through until fully combined.  Sprinkle with the sliced red chili.

Enjoy!